Qualifications
Required Experience
- Minimum of 3+ years of experience as a Director of Food & Beverage, General Manager, Multi-Unit Manager, or similar senior leadership role within an upscale full-service restaurant, hospitality, or event-driven environment.
- Proven track record of leading high-performing service teams and delivering exceptional guest experiences in elevated dining settings.
- Extensive experience overseeing private dining, special events, banquets, and large-scale event execution.
- Strong understanding of luxury hospitality standards, service protocols, and guest engagement strategies.
Operational & Financial Expertise
- Demonstrated success managing food, beverage, labor, and operational costs while driving profitability.
- Strong knowledge of inventory management, purchasing controls, vendor relations, and prime cost management.
- Experience analyzing financial reports, identifying opportunities for improvement, and implementing action plans that drive results.
- Ability to develop and execute operational strategies that support both short-term objectives and long-term business growth.
Leadership & Team Development
- Exceptional leadership skills with a proven ability to recruit, train, mentor, and develop management teams and hourly staff.
- Strong coaching, performance management, and employee development capabilities.
- Ability to lead engaging pre-shift meetings, training programs, and leadership development initiatives.
- Proven ability to foster a culture of accountability, teamwork, and hospitality excellence.
Guest Experience & Service Excellence
- Strong sense of urgency and anticipation regarding guest and operational needs.
- Ability to remain calm under pressure while making sound business decisions in fast-paced environments.
- Excellent conflict resolution and guest recovery skills.
- Thorough understanding of how environmental elements—including lighting, music, cleanliness, ambiance, and temperature—impact the overall guest experience.
Technical Skills
- Proficiency with restaurant management and inventory platforms such as MarginEdge or similar systems.
- Strong working knowledge of POS systems and reporting tools.
- Experience utilizing reservation and guest management platforms with the ability to support Maitre D' responsibilities when necessary.
- Experience with event management software such as TripleSeat or similar platforms.
- Strong Microsoft Office and reporting skills preferred.
Certifications & Additional Requirements
- NYC Food Protection Certificate required or ability to obtain upon hire.
- Comprehensive knowledge of health, sanitation, and workplace safety regulations.
- Ability to work a flexible schedule, including evenings, weekends, holidays, and special events.
- Strong organizational, communication, and multitasking abilities with the capability to manage multiple priorities simultaneously.
- Collaborative leadership style with the ability to work effectively alongside culinary, operations, and executive leadership teams.
