Chef ANDREW CARMELLINI and the NoHo Hospitality team are seeking a SERVICE MANAGER to join the
crew at our Corporate Headquarters.
The NoHo Hospitality Group Service Manager (SM) is at the forefront of customer service. The SM is responsible for the management of all aspects of the Restaurant functions & service, in accordance with company standards. The SM provides guests with above-and-beyond hospitality to ensure a memorable and genuine experience. This role creates, teaches, implements, and maintains our service and management philosophy, which serves as a guide to leadership & team members while taking the necessary steps to achieve stated objectives in sales, cost containment, employee retention, cleanliness and sanitation. The SM will be an exemplary member of the company’s hospitality philosophy. This role will be essential in training of all new team members and the engagement and continuing education of veteran team members.
JOB DESCRIPTION:
- Be at the forefront of guest service and team member education & support.
- Teach, train, and provide continuing education to our teams daily with positivity and passion.
- Maintain, refresh, and develop training materials as well as branded resources.
- Develop, open, and support our venues with the Director of Service & Hospitality and the Corporate Team.
- Be a fast learner with a strong eye for detail.
- Be an exemplary member of our team and role model to our leaders in the operations.
- Maintain a flexible schedule and a desire to work in multiple locations and cities. Enjoys a fast operational tempo.
- Exposure to financials, budgets, and how to run & teach the business.
IDEAL QUALIFICATIONS:
- A passion for hospitality, teaching, guest service, and motivating staff.
- Minimum 2+ years experience as a Dining Room Manager with a desire to become an AGM or GM.
- Excellent written & verbal communication skills with fluency in English, multilingualism is considered an asset.
- Strong leadership skills, highly-developed organizational and multi-tasking abilities & sound administrative
skills.
- Strong skills with Google Drive, Docs, Sheets, Keynote, Adobe InDesign, etc.
- Excellent problem resolution skills and outstanding listening skills.
- Familiarity with food and beverage cost controls. Strong mathematical skills.
BENEFITS:
We offer medical, dental, and vision benefits day of hire for full time employees, as well as a 401(k), Paid Time Off, Employee Dining Discount, BRi Commuter Benefits, Flexible Spending Account (FSA) for full time employees, and Referral Reward Program.
Since first partnering in 2009, chef Andrew Carmellini, Josh Pickard and Luke Ostrom have opened a national portfolio of restaurants and culinary services at preeminent hotels, live music venues and major metropolitan sports arenas and airports across New York City, Detroit, Baltimore and Nashville including Locanda Verde, The Dutch, Joe’s Pub and The Library at The Public, Lafayette, Bar Primi, Leuca, Westlight, Mister Dips, Rec Pier Chop House, The Cannon Room, San Morello, Evening Bar, The Brakeman, Penny Red's, Carne Mare, Café Carmellini and The Portrait Bar. The team actively runs food and beverage operations in five hotels, including The Greenwich Hotel, The William Vale, Sagamore Pendry Baltimore, Shinola Hotel, and The Fifth Avenue Hotel. Known for delivering quality experiences and pertinent culinary culture, each place is a distinctly owned, handcrafted labor of love. They've received widespread critical acclaim, recognition on countless “Best of” lists, a Michelin star, and two coveted James Beard Foundation awards. To learn more, visit nhgnyc.com or AndrewCarmellini.com. The pay range for the position is $70,000 - $85,000 annually.