Restaurant Manager

Job Summary

Genesis House, a world-class fine dining and cultural destination in New York’s Meatpacking District, blends world-class cuisine, immersive design, and outstanding hospitality to build unforgettable experiences for intimate gatherings, high-profile events, and exclusive brand activations.

As the Restaurant Manager & Event Sales Lead, you will oversee all front-of-house operations and drive private dining and event sales, upholding the highest standards of service and leading by example. This role requires hands-on operational leadership, sales expertise, and the ability to train, mentor, and encourage your team in the art of fine dining, from detailed steps of service to flawless event execution, ensuring every guest experience reflects the elegance and excellence of Genesis House.

Key Responsibilities

• Hire, train, and develop all FOH staff in fine dining service standards, with a focus on the complete steps of service from greeting to farewell.
• Conduct detailed training programs and pre-shift meetings to reinforce service standards, menu knowledge, wine pairing expertise, and guest engagement techniques.
• Oversee scheduling, payroll, inventory, and pars to maintain food and beverage cost controls.
• Collaborate with culinary and beverage teams to ensure menu knowledge and seamless communication across departments.
• Manage reservation systems, create daily seating charts and station assignments, and oversee guest flow.
• Ensure the dining room and service areas are immaculate in presentation and organization.
• Proactively resolve guest concerns with professionalism and discretion.
• Drive private dining and event sales through outreach, networking, and relationship building.
• Conduct site visits, develop proposals, and manage contracts for private events.
• Partner with culinary and beverage teams to design tailored menus and experiences.
• Oversee the execution of private events to ensure guest satisfaction and repeat business.
• Track event sales metrics and collaborate with leadership to meet revenue goals.

Qualifications

• Bachelor’s degree in Hospitality or related field preferred, or equivalent fine dining/event management experience.
• 6+ years in upscale or fine dining, with at least 2 years in management and event sales exposure.
• Proven expertise in training teams on fine dining steps of service, wine knowledge, and guest engagement.
• Strong background in food, wine, and beverage service, with the ability to enhance client and guest experiences.
• Skilled in hiring, developing, and coaching staff to deliver exceptional service.
• Experience managing budgets, cost controls, and POS/reconciliation systems.
• Track record in planning, marketing, and executing special events and promotions.
• Excellent written, verbal, and interpersonal communication skills.
• Professional appearance and demeanor, with the ability to perform under pressure.
• Proficiency in Microsoft Office Suite, Outlook, and reservation systems.