Restaurant Manager

NeueHouse is a work and social club where creatives and thought-leaders gather and connect. Our community of members aligns in their ambition to live a creative life, supported by an elevated experience bringing work and social together through iconic buildings, timeless design, thought-provoking cultural programming, and gracious hospitality. NeueHouse: Home of the New.

Our Properties

NeueHouse currently operates across three different, but equally iconic properties in New York City and Los Angeles:

• Our Madison Square (MSQ) House is situated in New York’s iconic Flatiron District, was previously home for Tepper Galleries, a well-known Manhattan auction house for international artists and collectors in the 1930s – and neighbors the 69th Regiment Armory where the first International Exhibition of Modern Art was held.
• Our Hollywood House (HWD), which sits on Sunset Boulevard, is one of LA’s most celebrated buildings and occupies the original CBS Studio (the world’s first structure built intentionally for broadcast). Here genre-defining artists from Orson Wells and Lucille Ball to Janis Joplin, the Beach Boys, and Bob Dylan built their legacy.
• Our Venice Beach House (VB) was once the creative home to some of the most influential creative luminaries in art and entertainment including Hal Ashby, Oliver Stone, and David Hockney, NeueHouse Venice Beach is a new work, social, and cultural hub for the Venice creative community.

The Role

MSQ Restaurant Manager role requires the planning and coordinating of all day-to-day activities required to run a large scale Restaurant and Events operation with a clear and direct interface between the Director of Food and Beverage and the Executive Chef.

It is the responsibility of the Restaurant Manager to lead a front facing operation, produce excellent results, and deliver exceptional service to our members and guests. To ensure complete satisfaction of member and guest requests and professional resolution of all service issues.

The role leads by example in delivering on the ambitious standards expected of NeueHouse’s Food & Beverage service and style, overseeing all aspects of the operation: restaurant, bar, cafe, and event spaces; management of bar and floor staff; management of sales and profit budgets; curating and updating the bar program.

Our Restaurant Manager represents NeueHouse with hospitality and generosity, in every interaction with Members, Guests, and team, taking every opportunity to enhance member experience and the brand. Our team is tight and runs with a mindset of “no task is too big or too small.” The Restaurant Manager should expect to manage through ambiguity and will need to be ready to support all NH departments in meeting the needs of the House.

Requirements

The Restaurant Manager requires someone who is ready to:

• Hold responsibility for long range strategic planning for all restaurant elements of our F&B program.
• Manage and oversee daily planning and upkeep of operations to ensure an integrated, efficient, and profitable organization.
• Supply expert knowledge on the food program, wine and spirits and ensure the quality of all food or beverage items, ingredients, and preparation methods daily
• Create and manage required inventory sheets and manage an effective system of ordering and maintaining pars.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, inventory, and cash control.
• Assist the F&B Director with recruitment, the establishment of operating systems, and the onboarding and set up of training schedules with new staff.
• Preparation of weekly front-of-house staff schedules in a timely, accurate, and fair manner.
• Set the standards of service unique to NeueHouse consistently working to improve the delivery of service, implementing all systems to ensure smooth delivery.
• Effective control and maximization of member and guest reservations through the Resy platform.
• Pre- and post-service analysis of the cost-effective and efficient allocation of staffing levels per service in relation to daily reservations and event bookings.
• Attend and coordinate regular operational meetings to ensure effective coordination and cooperation between departments.
• Demonstrate knowledge of division operations and core standards, policies, and standard operating procedures.
• Implement effective policies to ensure that overall Restaurant cleanliness meets State Health Code Standards, with the expectation of always passing a Grade A.
• Liaise with the Executive Chef daily on menu changes and update menus and team accordingly.
• Effective communication during pre-service briefings o