Restaurant Manager

POSITION : RESTAURANT MANAGER

FLSA DESIGNATION: NON-EXEMPT

REPORTS TO: GENERAL MANAGER/DIRECTOR OF OPERATIONS

DEPARTMENT: FOH MANAGEMENT

DATE REVISED: MARCH 2024

Position Description:

 Ensure that all guest experiences are positive, all staff are supported in their positions, and the restaurant operates successfully. Additionally, you will be responsible for maintaining service standards that reflect the vision of the Bowery Group. This is accomplished by strategic planning, scheduling, training, education, intuitive and not intrusive service, and developing guest relations. Employees will be successful in position by accomplishing these and any other tasks and directives brought forth by the General Manager and the leaders of the Bowery Group.

Essential Functions and Basic Duties:

• Maintaining knowledge and information about the menu, venue, and actions on the floor regarding both guests and staff.

• Helping with conflict resolution for both the guests and the staff.

• Ensuring that guests are seated in a proficient and timely manner which is most conducive to the kitchen and flow of the reservation book. This is in tandem with the Maitre d’ or lead host on shift and the needs of the kitchen and service staff.

• Point of sale on the floor for any table in need of food or beverage suggestions; this includes but is not limited to NA Beverages, Cocktails, Beer, and Wine.

• A clear understanding of the ergonomic movement and flow of service by:

• Helping a server greet tables when needed

• Expediting with the Chef during a rush

• Handling any extraordinary requests or complaints from our guest that cannot be solved by a floor team member or manager

• Knowledge of the book and what tables need to be turned in the most timely manner

• Extensive knowledge of all food with a clear comprehension of dietary restrictions

• Going above guest expectations by:

• Recognition of return guests

• Empathy to our guests and overachieving expectations when their needs have yet to be satisfied

• Upselling and sales technique which can be filtered and educated to all service teams in a point of sales position.

• In addition to providing the support necessary for an exceptional guest experience, employee is responsible for the following:

• Committing to a full-time position including shifts at 10 hours, nights, weekends, and holidays within reason.

• Being present and visible on the floor through the duration of your scheduled shift.

•  Ensuring that all employee onboarding tasks are filed and complete on the date of hire and before first shift.

• Attending all meetings that are required and mandatory.

• Clear understanding of every position on the floor.

• Having motivation, ambition, drive and staying aesthetically tuned.

• Ensuring that communication is clear and constant, top down, and horizontal.

• Thorough understanding of opening and closing duties.

• Continued managing and maintenance of all standard communications, both in person and digital.

• Maintaining all systems and standards put forth by the BOWERY GROUP

• Having a proficient understanding of all systems used on property.

• Maintaining a manner of dress, language, behavior as well as a code of conduct conducive with a professional, respectful, and safe work environment whenever representing Rosie's and BOWERY GROUP.

Service Functions:

• Maintaining healthy relationships with all service staff

• Training staff to execute Rosie'’s vision as it relates to service, food, beverage and vibe

• Ongoing service education for service staff

• Maintaining and updating training manuals

• Driving service during a shift

• Creating development paths for FOH staff

• Assist other departments as needed.

Opening and Closing Managerial Duties:

• Turning off lights and electronics throughout the property.

• Opening/Closing drawers for bartenders.

• Cutting staff when appropriate, as to not affect the overall flow of service provided to our guests.

• Ensuring that all access points to and from the restaurant are closed and secure, including walk ins and storage areas.

• Handling of guest issues and/or complaints.

• Recognition of VIP guests.

• Table Touches throughout the flow of service.

• Reporting as dictated by the standards set forth by BOWERY GROUP.

Other: 

• Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

•  Due to the cyclical nature of the industry, Employees may be required to work varying schedules to reflect the business needs of the property. In addition, attendance at all scheduled training sessions and meetings is required.

•  Upon employment, all Employees are required to fully comply with Company rules and regulations for the safe and effective operation of the facilities. Employees who violate organization rules and regulations will be subject to disciplinary action, up to and including termination of employment

Knowledge and Skills Required:

• Microsoft/Google Office (word, excel, powerpoint, etc) proficient

• Reservation book proficient

• Point of sale proficient

• Sommelier, Cicerone, Tips On-Premises are not required but strongly encouraged

• New York Food Handler and Serve Safe Management Certified (or completed by 90 day at will)

• Fluent in English

• Sexual harassment training certification completed within thirty (30) days of employment.

Specific Job Knowledge, skills, and abilities:  

• Ability to stand and walk up to 12 hours 

• Bi-Lateral manual dexterity as required to handle, touch and feel, and reach with hands and arms 

• Ability to talk and hear clearly

• Able to carry hot and cold plates

• Ability to stoop, kneel and crouch

• Ability to taste and smell

• Ability to frequently lift and/or move up to 20 pounds 

• Ability to utilize close, distance, color and peripheral vision, as well as depth perception and to adjust focus

• Ability to work in a fast-paced work environment and deliver orders in a timely manner

• Willingness to work at peak hours, which may include evenings, holidays, and weekends

• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, and ratios

• English fluency

• Ability to effectively present information and respond to questions from groups of managers, staff, guests and the general public

• Effective verbal, written and interpersonal skills to communicate positively

• Strong problem-solving acumen

Has knowledge of beverage service

Qualifications Standards:

• Education: BA or Associates Degree in related field.

• Experience: 4 years plus of restaurant, hotel and or bar, based on food and beverage service.

• Basic knowledge of dining room and service procedures

• Sexual harassment training required 

POSITION : RESTAURANT MANAGER

FLSA DESIGNATION: NON-EXEMPT

REPORTS TO: GENERAL MANAGER/DIRECTOR OF OPERATIONS

DEPARTMENT: FOH MANAGEMENT

DATE REVISED: MARCH 2024

Position Description:

 Ensure that all guest experiences are positive, all staff are supported in their positions, and the restaurant operates successfully. Additionally, you will be responsible for maintaining service standards that reflect the vision of the Bowery Group. This is accomplished by strategic planning, scheduling, training, education, intuitive and not intrusive service, and developing guest relations. Employees will be successful in position by accomplishing these and any other tasks and directives brought forth by the General Manager and the leaders of the Bowery Group.

Essential Functions and Basic Duties:

• Maintaining knowledge and information about the menu, venue, and actions on the floor regarding both guests and staff.

• Helping with conflict resolution for both the guests and the staff.

• Ensuring that guests are seated in a proficient and timely manner which is most conducive to the kitchen and flow of the reservation book. This is in tandem with the Maitre d’ or lead host on shift and the needs of the kitchen and service staff.

• Point of sale on the floor for any table in need of food or beverage suggestions; this includes but is not limited to NA Beverages, Cocktails, Beer, and Wine.

• A clear understanding of the ergonomic movement and flow of service by:

• Helping a server greet tables when needed

• Expediting with the Chef during a rush

• Handling any extraordinary requests or complaints from our guest that cannot be solved by a floor team member or manager

• Knowledge of the book and what tables need to be turned in the most timely manner

• Extensive knowledge of all food with a clear comprehension of dietary restrictions

• Going above guest expectations by:

• Recognition of return guests

• Empathy to our guests and overachieving expectations when their needs have yet to be satisfied

• Upselling and sales technique which can be filtered and educated to all service teams in a point of sales position.

• In addition to providing the support necessary for an exceptional guest experience, employee is responsible for the following:

• Committing to a full-time position including shifts at 10 hours, nights, weekends, and holidays within reason.

• Being present and visible on the floor through the duration of your scheduled shift.

•  Ensuring that all employee onboarding tasks are filed and complete on the date of hire and before first shift.

• Attending all meetings that are required and mandatory.

• Clear understanding of every position on the floor.

• Having motivation, ambition, drive and staying aesthetically tuned.

• Ensuring that communication is clear and constant, top down, and horizontal.

• Thorough understanding of opening and closing duties.

• Continued managing and maintenance of all standard communications, both in person and digital.

• Maintaining all systems and standards put forth by the BOWERY GROUP

• Having a proficient understanding of all systems used on property.

• Maintaining a manner of dress, language, behavior as well as a code of conduct conducive with a professional, respectful, and safe work environment whenever representing Rosie's and BOWERY GROUP.

Service Functions:

• Maintaining healthy relationships with all service staff

• Training staff to execute Rosie'’s vision as it relates to service, food, beverage and vibe

• Ongoing service education for service staff

• Maintaining and updating training manuals

• Driving service during a shift

• Creating development paths for FOH staff

• Assist other departments as needed.

Opening and Closing Managerial Duties:

• Turning off lights and electronics throughout the property.

• Opening/Closing drawers for bartenders.

• Cutting staff when appropriate, as to not affect the overall flow of service provided to our guests.

• Ensuring that all access points to and from the restaurant are closed and secure, including walk ins and storage areas.

• Handling of guest issues and/or complaints.

• Recognition of VIP guests.

• Table Touches throughout the flow of service.

• Reporting as dictated by the standards set forth by BOWERY GROUP.

Other: 

• Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

•  Due to the cyclical nature of the industry, Employees may be required to work varying schedules to reflect the business needs of the property. In addition, attendance at all scheduled training sessions and meetings is required.

•  Upon employment, all Employees are required to fully comply with Company rules and regulations for the safe and effective operation of the facilities. Employees who violate organization rules and regulations will be subject to disciplinary action, up to and including termination of employment

Knowledge and Skills Required:

• Microsoft/Google Office (word, excel, powerpoint, etc) proficient

• Reservation book proficient

• Point of sale proficient

• Sommelier, Cicerone, Tips On-Premises are not required but strongly encouraged

• New York Food Handler and Serve Safe Management Certified (or completed by 90 day at will)

• Fluent in English

• Sexual harassment training certification completed within thirty (30) days of employment.

Specific Job Knowledge, skills, and abilities:  

• Ability to stand and walk up to 12 hours 

• Bi-Lateral manual dexterity as required to handle, touch and feel, and reach with hands and arms 

• Ability to talk and hear clearly

• Able to carry hot and cold plates

• Ability to stoop, kneel and crouch

• Ability to taste and smell

• Ability to frequently lift and/or move up to 20 pounds 

• Ability to utilize close, distance, color and peripheral vision, as well as depth perception and to adjust focus

• Ability to work in a fast-paced work environment and deliver orders in a timely manner

• Willingness to work at peak hours, which may include evenings, holidays, and weekends

• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, and ratios

• English fluency

• Ability to effectively present information and respond to questions from groups of managers, staff, guests and the general public

• Effective verbal, written and interpersonal skills to communicate positively

• Strong problem-solving acumen

Has knowledge of beverage service

Qualifications Standards:

• Education: BA or Associates Degree in related field.

• Experience: 4 years plus of restaurant, hotel and or bar, based on food and beverage service.

• Basic knowledge of dining room and service procedures

• Sexual harassment training required