Restaurant Manager - Chef Daniel Boulud Restaurants

The Restaurant Manager is responsible for leading all front-of-house operations while ensuring an exceptional guest experience that reflects the standards of a Michelin-starred dining establishment. This role oversees service execution, staff development, guest relations, financial performance, and operational excellence. The Restaurant Manager serves as a key leader on the floor, maintaining the highest levels of hospitality, professionalism, and attention to detail.

The ideal candidate is a polished hospitality professional with fine dining experience, strong leadership skills, and a passion for delivering memorable guest experiences.

Essential Duties & Responsibilities

Leadership & Team Management

• Lead, motivate, and develop front-of-house team members, including captains, servers, hosts, bartenders, and support staff.
• Foster a culture of excellence, accountability, and continuous improvement.
• Conduct pre-shift meetings and ongoing training sessions.
• Coach employees on service standards, product knowledge, and guest engagement.
• Assist with recruitment, interviewing, onboarding, and performance management.
• Ensure compliance with all company policies and labor laws.

Guest Experience

• Deliver exceptional hospitality and ensure every guest receives personalized, attentive service.
• Actively engage with guests throughout service and address concerns promptly and professionally.
• Build and maintain relationships with VIP guests and regular clientele.
• Resolve guest complaints and service recovery situations with discretion and urgency.
• Ensure service standards consistently meet or exceed Michelin-level expectations.

Operations Management

• Oversee all daily dining room operations and service execution.
• Maintain restaurant cleanliness, organization, and presentation standards.
• Monitor reservations, seating flow, and guest pacing.
• Coordinate effectively with culinary, pastry, beverage, and management teams.
• Ensure proper opening, service, and closing procedures are followed.

Financial & Administrative Responsibilities

• Assist in achieving revenue, labor, and profitability goals.
• Monitor labor costs and scheduling to meet business objectives.
• Review daily sales reports and operational metrics.
• Support inventory management and cost-control initiatives.
• Ensure accurate cash handling and POS procedures.

Service Standards & Compliance

• Maintain extensive knowledge of menus, ingredients, wine, spirits, and seasonal offerings.
• Ensure compliance with all health, safety, sanitation, and alcohol service regulations.
• Uphold Michelin-level service standards and company operating procedures.
• Support special events, private dining experiences, and VIP functions.

Qualifications

Required

• Minimum 3–5 years of restaurant management experience in upscale or fine dining establishments.
• Proven experience leading front-of-house teams.
• Strong understanding of luxury hospitality and guest service standards.
• Excellent communication, leadership, and interpersonal skills.
• Ability to remain composed and effective in a fast-paced environment.
• Proficiency with POS systems, reservation platforms, and Microsoft Office.
• Flexible schedule, including evenings, weekends, and holidays.

Preferred

• Michelin-starred or luxury hospitality experience.
• Advanced wine and beverage knowledge.
• Sommelier certification or hospitality management education.
• Experience with platforms such as OpenTable, SevenRooms, or Resy.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 30 pounds.
• Ability to navigate a busy dining room environment safely and efficiently.