Back of House Manager

James Beard Award-Winning Chef Andrew Carmellini and the New York City-based NoHo Hospitality Group team is in Detroit!

Our Detroit team is looking for a Back of House Managers!

Ideal candidates:
*At least 2 years of progressive experience in the hospitality industry, management experience preferred.
*Proven experience managing high-volume breakfast and lunch service, ensuring smooth flow during peak morning hours.
*Strong understanding of morning operations including opening procedures and efficient table-turn management.
*A warm and gracious outlook, the ability to create stellar guest experiences.
*A professional and polished approach to leadership.
*Positive attitude and strong work ethic with the mentality of a team player.
*Have excellent verbal and written communication skills.
*Are DOH Food Protection certified.
*The ability to comfortably lead a team in a busy atmosphere.

Responsibilities:
*Oversee all aspects of the loading dock and receiving department.
*Oversee the porter department including hiring, scheduling, disciplinary actions, assignment of duties, inspection of completed work, training and development. 
*Manage all outside vendors related to equipment and facility maintenance for the Food & Beverage outlets and back of house spaces, maximizing services and prices aligned to the property budget.
*Work in partnership with the Hotel Engineering Department to manage work orders and tickets throughout the venues. 
*Maintains high quality and consistency in all BOH processes. These processes include, but are not limited to, food delivery, customer and vendor care, team member management, equipment maintenance, and overall cleanliness.
*Ensures the BOH is properly staffed, and all porters report to work in a timely manner. When there is a breakdown in staffing, takes a proactive approach to solve staffing issues. The BOH Manager Sous Chef is expected to fill porter and receiver duties, as needed.

Benefits:

We offer medical, dental, and vision benefits day of hire for full time employees, as well as a 401(k), Paid Time Off, Employee Dining Discount, BRI Commuter Benefits, Flexible Spending Account (FSA) for full time employees, and Referral Reward Program.

Since first partnering in 2009, Chef Andrew Carmellini, Josh Pickard, and Luke Ostrom have opened a national portfolio of restaurants and culinary services at preeminent hotels, live music venues, and major metropolitan sports arenas and airports across New York City and Detroit, including Locanda Verde, The Dutch, Joe’s Pub and The Library at The Public, Lafayette, Bar Primi, Leuca, Westlight, Little Fino, Mister Dips, San Morello, Evening Bar, The Brakeman, Penny Red’s, Gilly’s Clubhouse, Saksey’s, Carne Mare, Café Carmellini and The Portrait Bar. The team actively runs food and beverage operations in five hotels, including The Greenwich Hotel, The William Vale, Shinola Hotel, and The Fifth Avenue Hotel. Known for delivering quality experiences and pertinent culinary culture, each place is a distinctly owned, handcrafted labor of love. They've received widespread critical acclaim, recognition on countless “Best of” lists, a Michelin star, multiple Michelin hotel keys, two coveted James Beard Foundation awards, and inclusion on The World’s 50 Best Restaurants and 50 Best Bars lists. To learn more, visit nhgnyc.com or AndrewCarmellini.com.