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Job Description
Floor Manager - Opening Leadership Role SK Hospitality Group |
Yamasaki Restaurant Location:
Financial District, New York City Opening Target:
May 2026
Compensation:
$80,000-$95,000 annually SK Hospitality Group is seeking an experienced Floor Manager to join the opening leadership team for Yamasaki Restaurant , a high-end dining destination in Manhattan's Financial District. Yamasaki will feature two distinct concepts: an upper-level Japanese and Asian-fusion fine dining restaurant and a lower-level upscale-casual Latin fusion concept. The restaurant will emphasize thoughtful hospitality, cultural appreciation, elevated service, strong beverage knowledge, and a polished guest experience. The Floor Manager will oversee daily front-of-house operations, support service across both concepts, and help establish the opening culture, service standards, and team expectations. This is a hands-on leadership role for someone who thrives on the floor, leads by example, supports staff in real time, and creates memorable guest experiences. Key Responsibilities Lead daily front-of-house service across both dining concepts Uphold elevated service standards rooted in attentiveness, respect, precision, warmth, and hospitality Maintain an active floor presence with guests and team members Support training on menu knowledge, cultural influences, beverage pairings, sake, wine, cocktails, and spirits Assist with hiring, onboarding, scheduling, floor plans, and service assignments Conduct pre-shift meetings and reinforce service expectations Partner with culinary and beverage leadership to ensure smooth communication and execution Monitor cleanliness, ambiance, table presentation, bar standards, and guest-facing details Handle guest feedback, special requests, and service recovery professionally Support private events, bar/lounge service, and high-volume shifts Assist with POS systems, reservation platforms, reporting, and daily operations Ensure compliance with health, safety, sanitation, and responsible alcohol service standards Qualifications 3-5 years of front-of-house leadership experience NYC restaurant experience strongly preferred Experience in Japanese, Asian, fine dining, omakase, sushi, izakaya, or Asian-fusion concepts preferred Restaurant opening experience a plus Strong understanding of elevated service and guest experience Working knowledge of sake, wine, cocktails, spirits, and pairings Ability to train, lead, and communicate with professionalism and cultural respect Detail-oriented, people-focused, calm under pressure, and highly organized Familiarity with Toast, OpenTable, Resy, or similar systems Work Requirements Fast-paced, high-volume hospitality environment Ability to stand and move for extended periods Ability to lift 25-40 lbs Availability for evenings, weekends, and holidays Polished, professional, guest-facing presence Comfort working in an opening environment where systems and standards are being built
