Multi Unit Restaurant Manager

Multi-Unit Restaurant ManagerCompany: The Onion Tree Hospitality GroupLocations: Nassau County (Sea Cliff, New Hyde Park) & Brooklyn (Sunset Park)Position Type: Full-Time, ExemptCompensation: $65,000 – $75,000 Base Salary + Performance/Revenue-Based BonusesBenefits: Paid Time Off (Vacation & Sick Days), Employee Dining PrivilegesThe Onion Tree Hospitality Group is an independent, chef-driven culinary group operating three distinct dining concepts across Long Island and Brooklyn: The Onion Tree (acclaimed fine-dining Indian-Neapolitan fusion in Sea Cliff), Crispy Karma (fast-casual Indian fried and roasted chicken in New Hyde Park), and Bombay Birria (a vibrant Mexican-Indian fusion taqueria and neighborhood bodega in Brooklyn).We are seeking a seasoned, hands-on Multi-Unit Restaurant Manager to work in close partnership with the Co-founders and Executive Chef. This is an elevated leadership role designed for an operational professional who excels in fine-dining floor leadership, thrives across diverse hospitality models, and knows how to build structure, accountability, and seamless guest experiences across multiple units.Reporting directly to the Managing Partner and Executive Chef, the Multi-Unit Restaurant Manager provides high-impact, hands-on operational leadership across all three locations, spending approximately two days per week embedded at each property.Our group operates with an empowered, decentralized team model where floor and counter staff are trained to execute elevated operational and shift-lead responsibilities. You will not be managing layers of middle management; instead, you will directly mentor front-line teams, establish group-wide Standard Operating Procedures (SOPs), ensure stringent service and food safety standards, and lead peak floor services by example.Core ResponsibilitiesMaintain an active, visible floor presence across all locations (~2 days per week at each venue), actively leading peak dinner services in fine dining, managing lunch rushes in fast-casual, and overseeing daytime counter flow.Uphold and elevate service standards, guest hospitality, pacing, and brand identity unique to each concept.Handle high-touch guest relations, VIP reservations, and resolved service recovery professionally and promptly.SOP Creation, Systemization & Quality ControlAuthor, implement, and institutionalize comprehensive Standard Operating Procedures (SOPs) across FOH operations, opening/closing checklists, service flow, cashiering, and sanitation.Drive consistency across all three concepts, ensuring brand integrity, food presentation, and hospitality standards never waver.Enforce rigorous cleanliness, food safety, and compliance with Nassau County DOH and NYC DOHMH regulations to ensure top letter grades across all properties.Team Development & CultureLead the recruitment, interviewing, onboarding, and continuous training of front-of-house staff across all locations.Cultivate an ownership mindset among staff, cross-training team members to handle elevated daily operational responsibilities with autonomy and precision.Build balanced, labor-efficient weekly schedules aligned with sales forecasts and guest volume patterns.Operational Oversight & PerformancePartner directly with ownership to analyze weekly sales trends, monitor labor targets, and identify opportunities for operational efficiency.Monitor POS systems (Toast), online ordering channels, and third-party delivery platforms for order accuracy and seamless execution.Coordinate cross-unit logistics, supply needs, and catering/event handoffs between teams and ownership.Qualifications & RequirementsExperience: Minimum 3–5+ years of restaurant management experience as a General Manager, Assistant GM, or Multi-Unit Manager.Fine Dining Foundation: Demonstrated background in upscale casual or fine-dining service environments is strictly required. Fast-casual or multi-concept operational experience is highly preferred.Systems Builder: Proven track record of developing, documenting, and enforcing successful SOPs, checklists, and service manuals.Leadership Style: Hands-on leader who coaches side-by-side on the floor rather than managing from behind an office desk.Tech & Systems: Proficiency with modern restaurant POS systems (Toast POS preferred), online reservations, and scheduling software.Transportation: Valid driver's license and reliable personal vehicle required to commute regularly between Nassau County (Sea Cliff & New Hyde Park) and Brooklyn (Sunset Park).Certifications: Food Protection Certificate (NYC DOHMH / Nassau County) and ServSafe/TIPS certification required (or obtained upon hire).Schedule: Flexibility to work a standard 50-hour hospitality schedule including evenings, weekends, and peak volume shifts.What We OfferBase Salary: $65,000 – $75,000 gross annual salary (commensurate with experience).Incentive Compensation: Structured, revenue-based performance bonuses tied to store and group volume milestones.Paid Time Off: Paid vacation time and sick leave.Dining Privileges: Generous dining discounts and shift meals across all group concepts.Direct Access: Close collaboration and mentorship with seasoned owner-operators and an acclaimed executive chef, offering a major voice in operational decision-making as our hospitality group grows.To ApplySubmit your resume along with a brief cover note summarizing your fine-dining floor experience and your approach to building SOPs and developing front-line teams.