Shift Manager Position Available In New York, New York

Shift Manager
Il Mulino New York

• Madison
  58 E 56th St, New York, NY 10022, United States
  Full Time
• Salary ($65k
• $70k)

Expires:

Jul 23, 2025 Be an early applicant
Required Years of Experience 2 years Job Details

NOW HIRING

• TALENTED

MANAGERS

• UPSCALE

ITALIAN RESTAURANT

Il Mulino New York

• Madison is hiring for Shift Manager!

Our fine dining Italian restaurant is seeking experienced hospitality professionals to join our team. Applicants should have an outgoing personality, a passion for food and strong experience providing great service. Submit your resume today to join our team in Manhattan at our new Madison outpost.

JOB OVERVIEW

The Restaurant manager must make sure all aspects of the restaurant are in compliance with company standards. All employees working in the restaurant and kitchen are under the authority of the manager. The manager purchases, receives and physically inventories all food, beverage and restaurant equipment. The manager also oversees payroll, scheduling and property repair and maintenance. The manager must also ensure that all staff members are performing their job up to company expectations. The manager is responsible for hiring and all disciplinary actions according to corporate standards. The manager must work with the head Sautee and vendors to ensure that all products are always available.

REPORTS TO

Regional Director of Operations, Corporate Chef, Corporate BOH Manager

DEPARTMENT

Restaurant

ESSENTIAL JOB FUNCTIONS

Maintain complete knowledge of and comply with all policies/culinary procedures/standards.
Arrive to work on time, as scheduled, with all necessary equipment, supplies and properly attired (or Uniformed) to begin work according to company standards
Plan, organize, direct, coordinate, and delegate responsibility to the staff which ensures the goals and objectives, of the restaurant, are met on a daily basis by the staff.
Ensure the restaurant is in full compliance with all safety and health code rules and regulations.
Ensure that all licenses and permits are up to date and properly displayed.
Ensure the kitchen and restaurant and the surrounding areas are kept clean and sanitized
Order all product in compliance with corporate specification
Check in all product and sign invoice
Properly code and enter all invoices into compete system
Physically do all inventories
Reconcile Cash Deposits
Reconcile Petty Cash
Payroll
Knowledge of catering
Prepare all staff Schedules
Maintain outdoor area and Valet
Oversee all work detail of the stewarding department
Work with executive chef on any new menu items
Work with Executive Chef on new product specifications
Attends all pre-shift meetings and weekly Food and Beverage meetings
Leave notes for next day opening manager
Work cohesively with co-workers as part of a team
Perform job functions with attention to detail, speed, and accuracy
Be a clear thinker, remaining calm and resolving problems using good judgments
Maintain knowledge of:
All recipes
Portion control
Purchasing knowledge
Knowledge of cost control
Product specifications
Health codes
Safety procedures
Sanitation codes

QUALIFICATIONS

Essential:

English required. Bi-Lingual Skills
Professional appearance and attitude
2 years experience in a high end restaurant
Satisfactorily communicate, management and co-workers
Serve Safe trained and qualified

JOB OVERVIEW

The Restaurant manager must make sure all aspects of the restaurant are in compliance with company standards. All employees working in the restaurant and kitchen are under the authority of the manager. The manager purchases, receives and physically inventories all food, beverage and restaurant equipment. The manager also oversees payroll, scheduling and property repair and maintenance. The manager must also ensure that all staff members are performing their job up to company expectations. The manager is responsible for hiring and all disciplinary actions according to corporate standards. The manager must work with the head Sautee and vendors to ensure that all products are always available.

REPORTS TO

Regional Director of Operations, Corporate Chef, Corporate BOH Manager

DEPARTMENT

Restaurant

ESSENTIAL JOB FUNCTIONS

Maintain complete knowledge of and comply with all policies/culinary procedures/standards.
Arrive to work on time, as scheduled, with all necessary equipment, supplies and properly attired (or Uniformed) to begin work according to company standards
Plan, organize, direct, coordinate, and delegate responsibility to the staff which ensures the goals and objectives, of the restaurant, are met on a daily basis by the staff.
Ensure the restaurant is in full compliance with all safety and health code rules and regulations.
Ensure that all licenses and permits are up to date and properly displayed.
Ensure the kitchen and restaurant and the surrounding areas are kept clean and sanitized
Order all product in compliance with corporate specification
Check in all product and sign invoice
Properly code and enter all invoices into compete system
Physically do all inventories
Reconcile Cash Deposits
Reconcile Petty Cash
Payroll
Knowledge of catering
Prepare all staff Schedules
Maintain outdoor area and Valet
Oversee all work detail of the stewarding department
Work with executive chef on any new menu items
Work with Executive Chef on new product specifications
Attends all pre-shift meetings and weekly Food and Beverage meetings
Leave notes for next day opening manager
Work cohesively with co-workers as part of a team
Perform job functions with attention to detail, speed, and accuracy
Be a clear thinker, remaining calm and resolving problems using good judgments
Maintain knowledge of:
All recipes
Portion control
Purchasing knowledge
Knowledge of cost control
Product specifications
Health codes
Safety procedures
Sanitation codes

QUALIFICATIONS

Essential:

English required. Bi-Lingual Skills
Professional appearance and attitude
2 years experience in a high end restaurant
Satisfactorily communicate, management and co-workers
Serve Safe trained and qualified

PHYSICAL ABILITIES

Essential:

Must be able to stay on feet for up to 8 hours throughout work shift.
Must be able to bend and stoop to the floor
Must be able to push, pull and reach for items

Compensation Details Compensation:

Salary ($65,000.00

• $70,000.

00) Required Skills Leadership Team Management Problem Solving Attention to Detail Time Management Organizational Skills Communication Skills Customer Service Orientation