Atoboy (2016), which offers guests an approachable banchan-inspired tasting menu, quickly earned its spot as one of the leaders in New York City’s New Korean cuisine movement, receiving a two-star review from The New York Times and ranking on critic Pete Wells’ “Top 10 Restaurants” of 2017. It has also been a Michelin’s Bib Gourmand award since 2017, and in 2021 was included in the Michelin Plate.

We are looking for passionate and enthusiastic food & beverage professionals, with endless curiosity and love for the restaurant industry, to learn and grow with our restaurant.

Requirements:

• 3 years supervising in high-volume, fast-paced restaurant(s) (preferably in New York or similar markets)
• Ability to lead a team of 12 - 15, including a Maitre D' and a Floor Supervisor
• Extensive and growing knowledge of the restaurant industry
• Genuine enthusiasm for the restaurant and an endless curiosity for the food & wine world
• Experience working with a dynamic wine list, ability to perform wine service in lieu of sommelier
• Positive attitude, careful attention to detail, a sense of urgency and strong communication skills
• Preferred beforehand, but can obtain before start date: NYC DOH Food Protections Certificate 

Responsibilities:

• HR: recruitment, onboarding, manual assembly, employee relations upkeep 
• Purchasing/inventory: orders, inventory update as needed, price comparison
• Training: manual updates in conjunction with Team Lead, training schedule upkeep
• Service: supervise/discipline/coach staff as needed, wine service/other assistance as needed
• Cash Flow: update cash sales/tips weekly, sales payroll nightly
• POS maintenance: stay up-to-date, replace and update as needed, POS organization
• Guest relations: build rapport, manage guest preferences and notes on Resy, follow-up with guests as needed
• Resy: Familiarize with Resy OS, supervise Maitre D’ and communicate to improve the app usage, maneuver platform/dashboard to set up seasonal slot changes
• Food menu updates: Work with the culinary team for any updates on allergies
• Beverage inventory: upkeep the chart, oversee team members’ work as needed, organize storage area and stock properly, rotating the selections
• Wine/beer maintenance: inventory monthly, work with Beverage Director, Beverage Manager and GM to seek areas of improvement
• Ongoing education: Continue to assign beverage notes to team and discuss during pre-shift, create a test/quiz each quarter to keep team engaged and challenged
• Keyholder: responsible for closing up restaurant, ensure security of the facility when last to leave the building, check for gas/hood/appliances upon departure