Hospitality Manager

$80,000 - $85,000/Yr

Casa Cruz New York - New York, NY

Full-time - Mid Level

New York, NY

About the position

The Hospitality Manager at Casa Cruz New York will oversee all aspects of the food and beverage operations for the new restaurant. This role is crucial for managing 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 a focus on driving revenue, managing costs, and developing a dedicated team to deliver an exceptional dining experience.

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.
• 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.
• 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.