Restaurant Manager

Job Description

Job Description

We are seeking an experienced and energetic Restaurant Manager to join a high-volume, full-service kosher restaurant in New York City.

This is an excellent opportunity for a hands-on hospitality leader who thrives in a fast-paced environment and is passionate about delivering exceptional service while developing a strong team.

The Restaurant Manager will work closely with the General Manager and leadership team to oversee daily operations, maintain service standards, manage and develop staff, and support the overall financial performance of the restaurant.

Responsibilities

• Lead daily FOH operations in a high-volume restaurant environment
• Hire, train, coach, and develop hourly team members
• Maintain exceptional standards for hospitality, service, cleanliness, and guest experience
• Manage scheduling and labor while supporting productivity and cost-control goals
• Conduct pre-shift meetings and maintain strong communication between FOH and BOH teams
• Monitor inventory, ordering, and operational expenses
• Handle guest concerns professionally and ensure timely resolution
• Ensure compliance with NYC Department of Health, food safety, and company standards
• Support the GM with financial performance, sales-building initiatives, and overall restaurant operations
• Foster a positive, accountable, and team-oriented workplace culture

Qualifications

• 3+ years of restaurant management experience
• High-volume, full-service restaurant experience strongly preferred
• Kosher restaurant experience is a plus, but not required
• Strong leadership and team-development skills
• Working knowledge of labor, scheduling, inventory, and restaurant financials
• Excellent communication and guest-relations skills
• NYC restaurant experience preferred
• Food Protection Certification is a plus

Schedule & Benefits

One of the unique benefits of this opportunity is the schedule. The restaurant is closed every Friday, and Saturday open 1 hour after sundown, as well as closed on all Jewish holidays , providing restaurant leaders with a highly desirable and consistent two-day weekend that is uncommon in the hospitality industry.