TableOne Overview

TableOne Hospitality, led by CEO Patric Yumul, is a boutique hospitality company specializing in creating and operating innovative food and beverage concepts featuring established and rising star culinarians. Created by Yumul, TableOne creates a platform for chefs to spread their wings and grow under the same formula and systems that have yielded two decades of success for MINA Group. With a mission to pass on these proprietary opportunities and learnings, the team is committed to platforming culinary and beverage talent by incubating their visions through continuous resources and access.

Location

Drawing on the creative heritage of SoHo, ModernHaus is a place where art, community, and innovation come together in an unforgettable urban setting. For travelers craving fresh air and plenty of room to spread out, ModernHaus SoHo boasts 11,000 square feet of outdoor space— providing a rare resort experience in the heart of New York City. Take in rooftop views from the pool deck, relax amid lush vegetation on an outdoor lounge, or dine en plein air at the Veranda restaurant, which occupies a fully retractable glass greenhouse.

Overview

The Restaurant Manager is responsible for coordinating and supervising all aspects of the F&B outlet operation, while maintaining profitable F&B outlets and high-quality products and service levels. They are expected to manage and train employees; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

Responsibilities

• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Ensuring incoming staff complies with company policy
• Training staff to follow restaurant procedures
• Maintaining safety and food quality standards
• Organizing schedules
• Keeping track of employees’ hours and recording payroll data
• Ordering supplies while staying within budget limitations
• Supervising daily shift operations
• Ensuring all end of day cash outs are correctly completed
• Coordinating daily front- and back-of-house restaurant operations
• Controlling operational costs and identifying ways to cut waste
• Appraising staff performance
• Interviewing/recruiting new employees
• Interacting with guests to get feedback on product quality and service levels Perform other duties as requested by management.

Qualifications

• 2-4 years experience in similar or equivalent role
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Always maintain a warm and friendly demeanor.
• Process payroll in a weekly/biweekly basis.
• Must possesses knowledge and use of POS systems, reservation systems, payroll, Microsoft Office, etc.
• Clear understanding of State, Federal, and Local employment laws.
• Ability to respond to guest complaints in a timely manner.
• Work with the management team and keep them informed of any pertinent issues as they arise.
• Ensure preparation of required reports, including but not limited to, payroll, revenue, employee schedules, quarterly actions plans, etc.
• Monitor quality of service in the outlet.
• Ensure compliance with all local liquor laws, health, and sanitation regulations.
• Ensure compliance with SOPs and requisition procedures.
• Be visible on the floor and assist staff during each meal period.
• Conduct staff performance reviews in accordance with our standards.
• Ensure the training of department heads and employees on SOPs, report preparation and technical job tasks.
• Be involved in and conduct departmental training. 
• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
• Ensure overall guest satisfaction.