Restaurant Review Jobs in Rye, NY (NOW HIRING)

The Restaurant Manager must ensure the seamless running of the restaurant in the most efficient and effective manner while delivering the highest possible standards of service. The Restaurant Manager is responsible for leading the front-of-house team, maintaining operational excellence, and supporting the General Manager in achieving the restaurant's operational and financial goals. Company culture, team development, and guest experience are top priorities.

Working closely with the General Manager and Chef de Cuisine, the Restaurant Manager is responsible for executing daily operations, implementing company policies, developing training programs, improving operational systems, and maintaining consistent service standards.

The Restaurant Manager must ensure each guest leaves feeling personally recognized and has enjoyed an exceptional dining experience through attention to detail, genuine hospitality, and prompt problem resolution. This role requires a hands-on leader who thrives in a fast-paced environment, takes initiative, solves problems proactively, and leads by example.

• Reports to General Manager

• Manage and participate in all aspects of restaurant operations

• Manage the recruitment, training, development, and effectiveness of front-of-house staff

• Ensure company policies and Brand Equity Standards are followed

• Optimize profits by controlling labor costs

• Hire, train, coach, and develop team members

• Increase guest satisfaction through exceptional hospitality and prompt problem resolution

• Maintain an overall management style in accordance with our established best practices

• Provide leadership and direction to all team members to ensure efficient operation

• Ensure food quality and availability

• Build, implement, and maintain operational systems, standard operating procedures, and training programs

• Ensure systems and procedures are consistently followed while identifying opportunities for improvement

• Carry the culture of the brand and ensure the restaurant's goals are consistently being achieved

• Agree and implement actions to continuously improve the guest experience

• Ensure guest requests and feedback, both verbal and written, are responded to promptly and efficiently

• Demonstrate a high standard of restaurant and personal presentation, ensuring good personal hygiene of self and team

• Ensure common objectives are executed seamlessly and professionally

• Consistently monitor staffing levels to ensure labor goals are achieved

• Support the implementation of revenue generation initiatives

• Support the delivery and measurement of promotional activities, including staff incentives

• Maximize sales opportunities by adding customer value at every opportunity

• Communicate daily priorities and ensure the team is fully informed and aligned

• Ensure all staff are well briefed on their responsibilities and receive ongoing supervision, coaching, and motivation

• Review daily operational reports to support proactive and timely decision-making

• Assist with inventory management and review variances with the General Manager

• Understand restaurant cost controls and operational performance metrics

• Maintain departmental control systems to meet or exceed food and beverage margin goals

• Support employee performance reviews and disciplinary processes

• Build and maintain an efficient team of employees, driving the team toward operational objectives

• Ensure professional onboarding and training are completed consistently and reviewed for effectiveness

• Identify training needs and capability gaps within the team

• Ensure all departmental staff work hygienically and productively

• Ensure a safe workplace by identifying and reporting hazards and taking corrective action

• Review health and safety audit reports and initiate required corrective actions

• Respond appropriately to food safety and sanitation concerns to protect the restaurant's reputation and brand integrity

• Serve as Manager on Duty and make operational decisions in the absence of the General Manager

• Team stability and retention

• Venue performance

• Guest satisfaction

• Profitability

Mandarin Chinese language proficiency and a strong understanding of Chinese cuisine is a major plus.