Property: Hotel Nyack
Reports to: Director of Operations / General Manager
The RoleThe Restaurant Manager is responsible for the strategic planning and coordination of all day-to-day activities required to run a high-volume restaurant and events operation. This role serves as the key front-of-house leader for the restaurant, bar, and event spaces, partnering closely with the Executive Chef and hotel leadership to ensure service standards, cleanliness, staffing support, and guest satisfaction are consistently maintained.
Responsibilities- Manage all aspects of the front-facing operation, including the restaurant, bar, and event spaces.
- Set and maintain unique service standards, consistently working to improve delivery and implementing systems to ensure a seamless guest experience.
- Lead by example on the floor, providing a professional presence to resolve service issues and ensure complete guest satisfaction.
- Liaise with the Executive Chef daily regarding menu changes; ensure the team is updated and knowledgeable on all ingredients and preparation methods.
- Maximize covers, seatings efficiency, and guest flow through effective reservation management and floor control
- Oversee the execution of banquet and private event services, including event setup standards, staffing coordination, service flow, timing, breakdown procedures, and collaboration with sales, culinary, and operations teams to ensure successful event execution and guest satisfaction.
Financial & Strategic Planning- Control labor and operating expenses through effective scheduling, purchasing decisions, and inventory management.
- Create and manage required inventory sheets; maintain an effective system for ordering and maintaining pars for the bar and floor.
- Manage sales and profit budgets, curating the bar program to maximize margins and guest appeal.
- Complete post-service executive reports and conduct pre- and post-service analysis to ensure cost-effective staffing levels in relation to covers and event bookings.
People & Culture- Assist the Director of Operations with recruitment, onboarding, and the creation of training schedules for new staff.
- Conduct effective assessments, appraisals, and, when necessary, disciplinary actions for all front-of-house staff.
- Prepare weekly staff schedules in a timely, accurate, and fair manner, ensuring compliance with NYS labor standards.
- Lead daily pre-service briefings to communicate vital information regarding food, beverage, guests, and daily operations.
Compliance & Maintenance- Implement rigorous policies to ensure restaurant cleanliness meets State Health Code Standards, with the constant expectation of a Grade A rating.
- Maintain thorough knowledge of legal aspects associated with the delivery of alcoholic beverages (TIPS certification required).
- Oversee the daily upkeep of all F&B areas to ensure an integrated, efficient, and clean environment.
Requirements & Qualifications- 5+ years of management experience in large-scale, upscale, or multi-outlet beverage and restaurant operations.
- Thorough knowledge of F&B service, wine/spirits, recipe development, and menu placement.
- Demonstrated ability in cost control, labor management, and accounting within a hospitality setting.
- Ability to stand for extended periods and manage the physical demands of a high-volume floor.
- Must be available to work variable schedules, including evenings, weekends, and holidays, and travel for client meetings or trade events as needed.
The anticipated annual salary is $80,000 - $85,000 annually. At Palette Hotels, we are dedicated to creating and sustaining meaningful hospitality careers for our associates. We support our associates with highly competitive salaries, outstanding health, benefits, extensive training and development programs, promotion within the organization, and a positive team-based culture where people make the difference.
