POSITION : RESTAURANT MANAGER
FLSA DESIGNATION: NON-EXEMPT
REPORTS TO: GENERAL MANAGER/DIRECTOR OF OPERATIONS
DEPARTMENT: FOH MANAGEMENT
DATE REVISED: MARCH 2024
Shuka is a bustling Eastern Mediterranean restaurant located in the heart of trendy Soho. Led by Executive Chef Ayesha Nurdjaja, a 2022 James Beard Award finalist for Best New Chef: New YorkShuka offers fun and vibrant dishes in a high volume restaurant. Chef Ayesha has received notable press for her use of all locally sourced ingredients and her ever changing menu. Our cuisine is a blend of Israeli, Lebanese and many other Middle Eastern and North African countries."
Position Description:
Ensure that all guest experiences are positive, all staff are supported in their positions, and the restaurant operates successfully. Additionally, you will be responsible for maintaining service standards that reflect the vision of the Bowery Group. This is accomplished by strategic planning, scheduling, training, education, intuitive and not intrusive service, and developing guest relations. Employees will be successful in position by accomplishing these and any other tasks and directives brought forth by the General Manager and the leaders of the Bowery Group.
Essential Functions and Basic Duties:
Maintaining knowledge and information about the menu, venue, and actions on the floor regarding both guests and staff.
Helping with conflict resolution for both the guests and the staff.
Ensuring that guests are seated in a proficient and timely manner which is most conducive to the kitchen and flow of the reservation book. This is in tandem with the Maitre d’ or lead host on shift and the needs of the kitchen and service staff.
Point of sale on the floor for any table in need of food or beverage suggestions; this includes but is not limited to NA Beverages, Cocktails, Beer, and Wine.
A clear understanding of the ergonomic movement and flow of service by:
Helping a server greet tables when needed
Expediting with the Chef during a rush
Handling any extraordinary requests or complaints from our guest that cannot be solved by a floor team member or manager
Knowledge of the book and what tables need to be turned in the most timely manner
Extensive knowledge of all food with a clear comprehension of dietary restrictions
Going above guest expectations by:
Recognition of return guests
Empathy to our guests and overachieving expectations when their needs have yet to be satisfied
Upselling and sales technique which can be filtered and educated to all service teams in a point of sales position.
Benefits:
Full Health Benefits for Full Time Employees
Commuter Benefits
Employee Dining Discount
Wellness offerings