Restaurant Manager Job at Atria Senior Living (New York)

Restaurant Manager

Atria Senior Living

Location:
United States , New York

Category:
-

Contract Type:
Not provided

Salary:

65000.00 - 78000.00 USD / Year

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Job Description:

The Restaurant Manager is responsible for implementation and delivery of the overall culinary and service concept of Restaurant(s), cocktail lounge and room service as necessary. This individual ensures adherence to Coterie standards and required Health and Food Safety standards. This individual is responsible for the planning, organization, direction of operations and supervision of staff.

Job Responsibility:

Implementation and delivery of the overall culinary and service concept of Restaurant(s), cocktail lounge and room service
Ensure adherence to Coterie standards and required Health and Food Safety standards
Planning, organization, direction of operations and supervision of staff
Interview, hire and train employees
planning, assigning, and directing work
appraising performance, rewarding and disciplining employees
addressing complaints and resolving problems
Provide a high level of customer service at all times
Anticipate resident’s needs, respond promptly and acknowledge all guests
Maintain complete knowledge of restaurant(s), cocktail lounge and room service operations, proper table set -up and dress code
Work closely with the Food & Beverage Director and/or General Manager to keep residents satisfied with food and beverage programs
Maintain complete knowledge of and strictly abide by state liquor regulations
Maintain knowledge of the characteristics and description of every wine and beverage available
Maintain complete knowledge of Toast and/or POS system as well as manual systems
Adhere to payment, cash handling and credit policies/procedures
Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients and quality standards
Review the daily menu with residents and staff
Solve issues before they become problems or complaints
Manage and coordinate room service operations with Executive Chef
Manage and participate in the execution of special events, banquets, and theme meals
Document and report resident attendance are for meals
Train and adhere to Quality Enhancement standards and standard food safety practices
Maintain and ensure compliance with all F&B policies, procedures and standards
Review Resident feedback and data to identify areas of improvement
Create dining staff cleaning schedules and task lists
Maintain restaurant(s) in a clean, crisp, upbeat atmosphere
Visually confirm that all tables are set according to Coterie Standards
Ensure that dining room floors are clean and receive regular maintenance
Ensure that beverage equipment, ice cream freezer, server refrigeration, food, and supply storage areas are kept clean and in good working condition
Assist with the transportation and storage of food and supplies
Ensure that the dining room side work is completed prior to the end of each shift
Hold staff accountable to maintain hospitality stations
Responsible for interviewing, hiring, training, developing, and evaluating assigned staff
Create and manage front of house scheduling
Conduct performance reviews for all team members and direct reports
Coach and train new and current staff
Coach, counsel and discipline team members
Assist Food & Beverage Director with back of the house operations as needed
Communicate complaints and compliments in the dining venues to the cooks and Food & Beverage Director
Conduct pre-meal stand up meetings prior to meal service
Attend resident Food for Thought meetings and lead meeting in the absence of the Food & Beverage Director
Attend and participate in monthly department meetings/in-services
Notify the Food & Beverage Director when mechanical problems occur with equipment
Manage the schedules in accordance to resident census and budgets
Manage the budget for such items as table linen, table setting supplies, uniforms, payroll and special events
Assist the Food & Beverage Director and Sous Chef in the planning and development of menus
May perform other duties as needed and/or assigned

Requirements:

High School Diploma or General Education Degree (GED) required along with two (2) years of experience in front of the house restaurant supervision
College hospitality or culinary institute degree preferred
Experience in luxury properties, specifically in restaurant and fine dining operations
Food handling certificate where applicable
Certificate in alcoholic awareness program where applicable
Excellent verbal and written communication skills
Strong interpersonal staff relations and leadership skills
Strong organizational and time management skills
Demonstrate ability to work in a fast-paced environment and prioritization skills
Basic Computer skills – POS, Microsoft word and Excel
Ability to carry a tray with at least six (6) meals and/or beverages at any given time and serve up to twenty (20) residents and guests through the meal period

What we offer:

Competitive Pay
Paid Holidays & PTO
Comprehensive Health Plans
Career Advancement Opportunities
Tuition Reimbursement
Employee Loyalty Rewards Program
Retirement Savings Plan with Employer Match
Rewards & Recognition
Health & Safety

Additional Information:

Job Posted:
January 29, 2026

Employment Type:

Fulltime

Work Type:

On-site work

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