Hospitality Manager

$80,000 - $85,000/Yr

Casa Cruz New York - New York, NY

posted 3 months ago

Full-time - Mid Level
New York, NY

About the position

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.

Responsibilities

  • Oversee daily food and beverage operations, ensuring smooth and efficient service.
  • Develop and implement standard operating procedures (SOPs) to maintain high service standards.
  • Monitor and manage labor costs, food costs, and inventory levels.
  • Ensure compliance with health and safety regulations, including food handling and sanitation standards.
  • Recruit, train, and supervise staff across all F&B operations, including servers, bartenders, kitchen staff, and support roles.
  • Create and manage staff schedules to optimize service and control labor costs.
  • Conduct regular performance evaluations, provide coaching, and develop staff through training programs.
  • Foster a positive and professional work environment, encouraging teamwork and continuous improvement.
  • Ensure all guests receive outstanding service, responding promptly to any concerns or complaints.
  • Monitor guest feedback and implement improvements to enhance the customer experience.
  • Work closely with the front-of-house team to create memorable dining experiences for guests.
  • Develop and manage the F&B budget, including sales targets, cost controls, and profit margins.
  • Analyze financial reports and performance metrics to identify opportunities for improvement.
  • Implement strategies to increase revenue, such as menu innovations, promotions, and special events.
  • Collaborate with the chef and culinary team to develop and refine the menu, ensuring it meets market demand and quality standards.
  • Stay current with food and beverage trends, incorporating new ideas into the menu and beverage program.
  • Oversee the sourcing and purchasing of ingredients, ensuring quality and cost-effectiveness.
  • Establish and maintain strong relationships with vendors and suppliers.
  • Negotiate contracts and manage deliveries to ensure timely and cost-effective procurement.
  • Monitor inventory levels and ensure proper stock rotation and storage.
  • Work with the marketing team to develop and execute promotional campaigns to drive restaurant traffic.
  • Coordinate special events, private parties, and catering opportunities.
  • Maintain a strong presence in the community to build brand awareness and loyalty.
  • Ensure compliance with all local, state, and federal regulations related to food and beverage operations.
  • Implement and maintain safety procedures to protect guests and employees.
  • Conduct regular inspections to ensure the restaurant meets health and safety standards.

Requirements

  • Bachelor's degree in Hospitality Management, Business, or a related field (preferred).
  • Minimum of 5 years of experience in food and beverage management, with at least 2 years in a leadership role.
  • Strong knowledge of food and beverage operations, including front-of-house and back-of-house management.
  • Excellent leadership and team-building skills, with the ability to motivate and develop staff.
  • Strong financial acumen, with experience managing budgets and financial performance.
  • Exceptional customer service skills, with a focus on creating a positive guest experience.
  • Ability to work in a fast-paced environment, manage multiple priorities, and adapt to changing circumstances.
  • Proficient in restaurant management software and POS systems.

Benefits

  • Competitive salary with performance-based bonuses.
  • Health, dental, and vision insurance.
  • Paid time off and holiday pay.
  • Opportunities for professional development and advancement.
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