Restaurant Manager

About the Concept

We are a waterfront restaurant in Jersey City entering an exciting new chapter as a modern, Thai-inspired pan‑Asian kitchen & bar. The concept blends bold Southeast Asian flavors, elevated casual dining, a cocktail‑forward bar program, and a strong focus on year‑round operations, takeout & delivery, and disciplined service standards. We are seeking a hands‑on Restaurant Manager to help lead day‑to‑day operations, maintain structure across teams, and support inventory and vendor management across both FOH and BOH.

The Restaurant Manager is responsible for overseeing daily operations and front‑of‑house execution while partnering closely with the kitchen and bar teams to ensure consistency across service, labor, inventory, and the overall guest experience. This role requires a highly organized, detail‑oriented operator who is comfortable managing inventory and vendor relationships, driving cost control, and leading cross‑functional teams in a fast‑paced, Asian or Asian‑inspired restaurant environment.

This is not a passive management role — the ideal candidate thrives in building systems, coaching teams, and driving results.

• Oversee daily restaurant operations, with primary ownership of front‑of‑house execution.
• Lead by example on the floor during service, ensuring pacing, quality, and hospitality standards.
• Ensure proper opening and closing procedures are followed; personally open/close shifts as needed.
• Partner closely with the kitchen and bar teams to maintain food and beverage consistency.

• Track and manage bar inventory levels, including spirits, wine, beer, and non‑alcoholic beverages.
• Monitor usage, par levels, and ordering cadence to minimize waste and stockouts.
• Support BOH leadership with kitchen inventory and ordering, as needed.
• Manage and maintain relationships with multiple vendors (food, beverage, beverage distributors, supplies).
• Coordinate deliveries, resolve discrepancies, and ensure timely replenishment of stock.
• Assist with cost control and inventory accuracy.

• Hire, train, and develop FOH staff including servers, bartenders, runners, and hosts.
• Enforce service standards, appearance guidelines, and operating procedures.
• Conduct ongoing coaching, performance feedback, and corrective action when necessary.
• Build clear training systems for menu knowledge, service flow, and guest interaction.

• Create and manage schedules aligned with sales volume and labor targets.
• Monitor labor cost, sales per labor hour, and staffing efficiency.
• Ensure staff performance aligns with expectations and business needs.

• Handle guest concerns and service recovery professionally and efficiently.
• Maintain a consistent, elevated guest experience during all service periods.
• Monitor guest feedback and identify opportunities for improvement.

• Support inventory management and cost‑control initiatives.
• Review sales performance, labor metrics, and operational reports.
• Utilize POS and restaurant management systems (Toast experience preferred).

• Minimum 4+ years of restaurant management experience in full‑service dining.
• Experience in Asian or Asian‑inspired concepts strongly preferred.
• Proven ability to manage high‑volume service environments.
• Ability to create and implement SOPs for FOH staff to follow and execute.
• Strong understanding of FOH systems, labor management, and service standards.
• Comfortable enforcing accountability and performance expectations.
• Excellent communication, leadership, and organizational skills.
• Proficiency with POS systems (Toast a plus).
• Flexible availability including nights, weekends, and holidays.

• Leadership role in a growing, evolving concept.
• Opportunity to shape systems, standards, and culture.
• Year‑round operation with strong bar and dinner traffic.
• Competitive compensation + performance bonus based on experience.
• Growth potential as the concept continues to evolve.

If this sounds like you, we would love to hear from you! Only qualified candidates will be contacted.

• Experience: Required
• Employment: Full‑time
• Salary: $65,000 – $80,000 yearly
• Benefits: Performance bonus

This is an opportunity to join a restaurant entering an exciting new chapter. We’re building a structured, standards‑driven team with a focus on year‑round stability, growth, and accountability. Team members are empowered to take ownership.