Restaurant Manager

After two decades of success on the UWS with his three restaurants across from Lincoln Center at 1900 Broadway, Daniel Boulud has decided to boldly combine the spaces into one spectacular dining destination, opening this fall. With over 10,000 square feet spanning two floors, the new restaurant will offer a multi-faceted, modern take on a classic French brasserie. Designed by David Rockwell’s Rockwell Group, it will feature a light and airy main dining room with an impressively large central bar, an intimate speakeasy, and elegant private dining rooms. Open for breakfast, lunch, and dinner, the restaurant will offer everything from morning coffee and croissants to handcrafted late-night cocktails. Menus will reflect Boulod’s signature seasonal French cuisine, showcasing the finest ingredients with a bend toward casual everyday dining and a light twist on bistro favorites. Pre‑ and post‑theatre crowds will once again be able to enjoy Boulud’s express menus and seamless service as the perfect complement to their evening, now with even more space and an extra dose of French charm. Key Responsibilities Oversee all front‑of‑house operations during service, ensuring smooth and efficient execution Lead by example, coach, and develop FOH team members including servers, bartenders, hosts, and support staff Maintain and uphold the highest standards of hospitality, service, and presentation Monitor dining room flow, pacing, and guest satisfaction, addressing any issues promptly Collaborate with the culinary team to ensure seamless communication and execution of service Manage scheduling, labor costs, and staffing levels in accordance with business needs Assist with recruiting, interviewing, hiring, and onboarding of FOH team members Ensure compliance with all health, safety, and sanitation standards, as well as company policies Oversee opening and closing procedures and maintain operational readiness Support inventory management, ordering, and cost control initiatives Handle guest feedback and resolve concerns in a professional and solutions‑oriented manner Qualifications Minimum of 3–5 years of management experience in a fine dining or upscale restaurant Strong leadership and team development skills Excellent communication and interpersonal abilities Deep understanding of service standards, food and beverage knowledge, and guest experience Ability to thrive in a fast‑paced, high‑volume environment Strong organizational and problem‑solving skills Familiarity with POS systems and reservation platforms (e.g., OpenTable, Resy) Flexible availability, including evenings, weekends, and holidays Physical Requirements Ability to stand and move throughout the restaurant for extended periods Ability to lift and carry up to 50 lbs Ability to work in a high‑volume, fast‑paced environment Equal Employment Opportunity Statement The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law. More detail about Brasserie Boulud - New York part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud, please visit #J-18808-Ljbffr