Dining Room Manager

Graciela is a new Argentine tavern rooted in the warmth, generosity, and hospitality of Buenos Aires, led by Pablo Rivero of the internationally acclaimed Don Julio . At Graciela, we believe a great restaurant begins with its people. We are building a team and culture centered around genuine hospitality, respect for our craft, attention to detail, and a shared commitment to creating an exceptional experience for both our guests and our team.

Our kitchen is built around open-fire cooking and the traditions of the Argentine parrilla , celebrating exceptional ingredients with a simple and thoughtful approach. We work with carefully sourced vegetables, fish, and the highest-quality cuts of meat, allowing the quality of the product and the skill of our team to lead the way.

We are seeking an experienced Dining Room Manager to join our front of house team. This is an opportunity to work closely with a group of highly skilled hospitality professionals who have combined Argentine and New York styles of service to create a warm and memorable dining experience for the guest from the moment they step foot in the door. Joining the team as the Dining Room Manager at Graciela is becoming part of a restaurant where craftsmanship and hospitality are equally valued.

Dining Room Manager

Overview

The Dining Room Manager at Graciela is a leadership role responsible for executing the daily service experience with precision, warmth, and consistency. This position bridges front‑of‑house operations, staff coaching, guest relations, and real‑time problem solving. The Dining Room Manager embodies our hospitality values: generosity, approachability, and the spirit of an Argentine tavern translated to New York City.

Key Responsibilities

Service Leadership

• Lead pre‑shift meetings with clarity, energy, and purpose.
• Ensure all service steps, table touches, and hospitality standards are executed consistently.
• Maintain a visible presence on the floor, anticipating needs before they arise.
• Support captains, servers, sommeliers, bartenders, and back‑waiters in real time.
• Must be available to close the restaurant late night. 

Guest Experience

• Build genuine relationships with guests; read the room and adjust service flow accordingly.
• Resolve guest concerns with empathy and decisive action.
• Manage VIPs, regulars, and special requests with discretion and warmth.
• Uphold the tone of the dining room — calm, confident, and welcoming.

Team Management & Coaching

• Provide ongoing feedback and micro‑training during service.
• Support onboarding of new FOH staff and reinforce standards.
• Model professional communication and conflict resolution.
• Collaborate with the Maitre D’, Head Somm, and Head Bartender to maintain alignment.

Operational Execution

• Oversee floor plan, pacing, and table management in coordination with the Maitre D’.
• Monitor ticket times, table turns, and service flow to ensure smooth operations.
• Ensure cleanliness, organization, and readiness of all FOH areas.
• Support nightly cash‑outs, tip reporting, and end‑of‑shift documentation.

Safety & Compliance

• Enforce DOH standards and internal sanitation protocols.
• Ensure staff follow responsible alcohol service guidelines.
• Maintain awareness of guest allergies and dietary restrictions.

Qualifications

• 2–4 years of FOH leadership experience in a high‑volume or high‑touch NYC restaurant.
• Strong communication and team‑building skills.
• Ability to stay composed under pressure and make quick, informed decisions.
• Deep understanding of hospitality — not just service steps, but emotional intelligence.
• Familiarity with reservation systems, POS platforms, and floor management tools.