Restaurant Manager

Restaurant Floor Manager, Classic French Bistro

Salary: $70,000–$75,000, based on experience
Position Type: Full-time, in person

About Us
We're a beloved, long-standing French bistro in Manhattan. For decades we've been a go-to spot for our neighbors and a destination for guests from across the city. We're known for warm, welcoming hospitality, classic French cuisine, and deep community ties.

Position Overview
We're looking for an experienced, polished Floor Manager to lead our front-of-house operations. You'll be central to delivering an exceptional guest experience through hands-on leadership, careful attention to detail, and a deep commitment to hospitality. The ideal candidate is poised, emotionally intelligent, service-focused, and thrives where excellence is expected at every level.

Core Responsibilities

Front-of-House Leadership

• Oversee all aspects of dining room service so that it runs smoothly and gracefully.
• Stay visible on the floor, anticipating guest needs and guiding service in real time.
• Lead, mentor, and inspire the front-of-house team to uphold high service standards.
• Work as part of a cohesive management team that supports each other's decisions and presents a united front to the staff.
• Serve as a role model with a positive attitude and a constant drive to improve the restaurant.

Team Development & Coaching

• Recruit, interview, and hire team members who fit a culture of excellence and whose diverse backgrounds strengthen the team.
• Train all new employees, with shift-by-shift feedback and review for every trainee.
• Give structured training and ongoing coaching to sharpen service technique and product knowledge.
• Identify ongoing training needs, then build and implement programs to meet them.
• Run regular performance evaluations focused on growth and accountability.
• Adapt your coaching style to each team member, so that feedback is direct, constructive, and motivating.

Operational Excellence

• Manage scheduling, staffing levels, and shift execution with precision, taking into account guest volume, seasonal trends, and upcoming events.
• Make daily staffing decisions based on real-time and projected volume.
• Supervise front-of-house hourly staff, including policy compliance, work performance, attendance, disciplinary action, and conflict resolution.
• Handle performance issues with discretion, professionalism, and consistency.
• Make sure established service protocols, company policies, and health and safety regulations are followed.

Guest Experience

• Create a warm, personal, and memorable dining experience for every guest.
• Handle guest feedback and concerns calmly, with thoughtful and prompt resolution.
• Increase guest counts by delivering excellence on every shift and instilling that philosophy in every employee.

Service & Ambiance Standards

• Oversee every part of the guest environment, including lighting, music, temperature, pacing, and overall flow.
• Work closely with the culinary and beverage teams to keep food and beverage quality, consistency, and timing high.
• Keep presentation to the highest standard across food, beverage, and the dining room.
• Manage reservations and front-door operations to optimize guest flow, maximize capacity, and keep service smooth.

Systems & Administration

• Produce accurate inventories, monitor stock levels, and assist with ordering.
• Execute opening and closing procedures and support reporting.
• Keep all operational systems accurate and organized.

Qualifications

• A minimum of 2 years of restaurant management experience in an upscale, fine-dining, or high-volume restaurant
• A strong grasp of formal service standards and guest engagement
• Proven ability to hire, train, and develop a high-performing, diverse hourly team
• High emotional intelligence, with the ability to read a room, stay composed under pressure, and handle difficult conversations with guests and staff
• Strong coaching skills, with the ability to give clear, honest feedback and develop people over time
• Extensive wine, spirits, and craft beer knowledge, plus strong food knowledge
• Proficiency with POS systems and reservation platforms (Toast, OpenTable, Resy)
• Proficiency in Microsoft Office (Word, Excel), scheduling software, and applicant tracking / onboarding HR systems
• Exceptional communication, leadership, organizational, critical thinking, and problem-solving skills
• Ability to thrive in a fast-paced environment
• A valid NYC Food Protection Certificate
• Open availability, including lunches, dinners, weekends, brunches, and holidays
• Availability to work approximately 50 hours per week

Benefits & Perks

• Health, dental, and vision insurance
• 401(k)
• Paid time off and parental leave
• Commuter benefits
• Potential bonuses
• Dining discounts
• Growth opportunities within a larger restaurant group

If you're ready to take the next step in your career and become a key part of our team, we'd love to hear from you. Please apply with your resume. No calls, please.

Screening Question:
A guest is upset about a delay in service. He's speaking loudly and drawing attention from other tables. What do you do?
A. Acknowledge his feelings and explain how you'll try to speed things up
B. Politely ask him to calm down and explain that getting upset won't help speed things up
C. Explain that all guests are equally important and you're doing your best
D. Suggest he contact the customer service hotline
E. Direct him to speak to your supervisor