Floor Manager

Floor Manager – Opening Leadership Role

SK Hospitality Group | Yamasaki Restaurant
Location: Financial District, New York City
NOW OPEN!
Compensation: $80,000–$95,000 annually

SK Hospitality Group is seeking an experienced Floor Manager to join the opening leadership team for Yamasaki Restaurant , a high-end dining destination in Manhattan’s Financial District.

Yamasaki will feature two distinct concepts: an upper-level Japanese and Asian-fusion fine dining restaurant and a lower-level upscale-casual Latin fusion concept. The restaurant will emphasize thoughtful hospitality, cultural appreciation, elevated service, strong beverage knowledge, and a polished guest experience.

The Floor Manager will oversee daily front-of-house operations, support service across both concepts, and help establish the opening culture, service standards, and team expectations. This is a hands-on leadership role for someone who thrives on the floor, leads by example, supports staff in real time, and creates memorable guest experiences.

Key Responsibilities

• Lead daily front-of-house service across both dining concepts
• Uphold elevated service standards rooted in attentiveness, respect, precision, warmth, and hospitality
• Maintain an active floor presence with guests and team members
• Support training on menu knowledge, cultural influences, beverage pairings, sake, wine, cocktails, and spirits
• Assist with hiring, onboarding, scheduling, floor plans, and service assignments
• Conduct pre-shift meetings and reinforce service expectations
• Partner with culinary and beverage leadership to ensure smooth communication and execution
• Monitor cleanliness, ambiance, table presentation, bar standards, and guest-facing details
• Handle guest feedback, special requests, and service recovery professionally
• Support private events, bar/lounge service, and high-volume shifts
• Assist with POS systems, reservation platforms, reporting, and daily operations
• Ensure compliance with health, safety, sanitation, and responsible alcohol service standards

Qualifications

• 3–5 years of front-of-house leadership experience
• NYC restaurant experience strongly preferred
• Experience in Japanese, Asian, fine dining, omakase, sushi, izakaya, or Asian-fusion concepts preferred
• Restaurant opening experience a plus
• Strong understanding of elevated service and guest experience
• Working knowledge of sake, wine, cocktails, spirits, and pairings
• Ability to train, lead, and communicate with professionalism and cultural respect
• Detail-oriented, people-focused, calm under pressure, and highly organized
• Familiarity with Toast, OpenTable, Resy, or similar systems

Work Requirements

• Fast-paced, high-volume hospitality environment
• Ability to stand and move for extended periods
• Ability to lift 25–40 lbs
• Availability for evenings, weekends, and holidays
• Polished, professional, guest-facing presence
• Comfort working in an opening environment where systems and standards are being built