Assistant Restaurant Manager

About Us

Sam’s of Gedney Way is an established Westchester institution delivering classic American hospitality, high-volume dining, and private gatherings. Backed by the broader reach of NY Hospitality Group, we offer a stable, professional environment with a tenured team and a commitment to operational excellence. We take pride in cultivating an authentic hospitality culture where managers have a genuine voice in day-to-day operations and service standards.

Position Summary

We are seeking an energetic, hands-on Floor Manager to lead Front of House service execution, support staff development, and uphold dining room standards. Working closely with the General Manager and our culinary leadership, you will have the autonomy to guide shift flow, mentor service staff, and drive the guest experience. This role also provides exposure to large-scale private event operations and future growth opportunities within our hospitality group.

Key Responsibilities

• Floor Leadership & Service Execution: Lead daily pre-shift lineup meetings to review daily features, private events, and service targets. Actively direct dining room pacing, support service staff during peak volume, and enforce sequence-of-service standards.
• Guest Experience & Quality Control: Actively monitor ticket times between kitchen, bar, and floor. Enforce table service standards—including proactive beverage service, continuous table maintenance/pre-bussing, and classic tableside finishing touches (fresh cracked black pepper and pasta condiment service).
• FOH Scheduling: Build and publish fair, balanced weekly Front-of-House schedules at least 10 days in advance.
• Beverage & Inventory Oversight: Execute weekly standard stock liquor counts every Sunday to maintain accurate bar pars and ordering.
• Dining Room Presentation: Supervise daily and weekly side work completion, maintain dining room organization, and ensure printed menus and inserts are immaculate.
• Shift Closing & Facility Security: Direct closing operations 5 nights per week, including server checkouts, nightly cash management, and end-of-night building lockup and shutdown.

Qualifications

• 2+ years of supervisory or floor management experience in a high-volume, full-service restaurant or hospitality setting.
• Strong floor presence with a passion for guest hospitality, staff coaching, and service rhythm.
• Working knowledge of modern restaurant tech (Toast POS experience preferred) and beverage inventory practices.
• Excellent scheduling and organizational habits.
• Open schedule availability, including weekends and late-night closing shifts.

Compensation, Work-Life & Benefits

• Competitive Base Salary: TBD, based on experience (disbursed bi-weekly on Wednesdays).
• Structured Work-Life Balance: 5-day schedule structured around a realistic 45–50 hour work week with predictable shift patterns and consecutive days off whenever possible.
• Paid Time Off: 2 weeks of annual paid vacation (following introductory onboarding), plus paid sick leave.
• Closed Holiday Schedule: 7 paid major closed holidays per year (New Year's Day, Easter, Memorial Day, 4th of July, Labor Day, Thanksgiving, and Christmas Day).
• Health & Retirement: Access to company-sponsored health insurance options and 401(k) retirement plan.
• Career Growth: Hands-on leadership role with career progression pathways across restaurant and catering operations within NY Hospitality Group.