Casa Cruz New York - New York, NY
posted 3 months ago
The Hospitality Manager at Casa Cruz New York will be responsible for overseeing all aspects of the food and beverage operations for our new restaurant. This role requires a dynamic leader who can manage day-to-day operations while ensuring the highest standards of quality and service. The ideal candidate will possess a strong background in both front-of-house and back-of-house operations, with the ability to drive revenue, manage costs, and develop a team of professionals committed to delivering an exceptional dining experience. In this position, the Hospitality Manager will oversee daily food and beverage operations, ensuring smooth and efficient service. This includes developing and implementing standard operating procedures (SOPs) to maintain high service standards, monitoring and managing labor costs, food costs, and inventory levels, and ensuring compliance with health and safety regulations, including food handling and sanitation standards. The role also involves staff management, where the manager will recruit, train, and supervise staff across all food and beverage operations, including servers, bartenders, kitchen staff, and support roles. Creating and managing staff schedules to optimize service and control labor costs is essential, as is conducting regular performance evaluations, providing coaching, and developing staff through training programs. A positive and professional work environment will be fostered, encouraging teamwork and continuous improvement. Customer service is a key focus, ensuring all guests receive outstanding service and responding promptly to any concerns or complaints. The Hospitality Manager will monitor guest feedback and implement improvements to enhance the customer experience, working closely with the front-of-house team to create memorable dining experiences for guests. Financial management is another critical aspect of this role, where the manager will develop and manage the food and beverage budget, including sales targets, cost controls, and profit margins. Analyzing financial reports and performance metrics to identify opportunities for improvement will be necessary, along with implementing strategies to increase revenue through menu innovations, promotions, and special events. Collaboration with the chef and culinary team to develop and refine the menu is essential, ensuring it meets market demand and quality standards. The Hospitality Manager will stay current with food and beverage trends, incorporating new ideas into the menu and beverage program, and oversee the sourcing and purchasing of ingredients to ensure quality and cost-effectiveness. Vendor and supplier management will involve establishing and maintaining strong relationships with vendors and suppliers, negotiating contracts, and managing deliveries to ensure timely and cost-effective procurement. Compliance with all local, state, and federal regulations related to food and beverage operations is crucial, as is implementing and maintaining safety procedures to protect guests and employees. Regular inspections will be conducted to ensure the restaurant meets health and safety standards. Finally, the Hospitality Manager will work with the marketing team to develop and execute promotional campaigns to drive restaurant traffic, coordinate special events, private parties, and catering opportunities, and maintain a strong presence in the community to build brand awareness and loyalty.