RRE Portfolio Careers

WHO WE ARE

Casa Cruz New York is located in a six-story beaux arts townhouse on 61st Street, between Park and Madison Avenue. We believe it is the perfect location to attract both the business crowd during the day as well as being a neighborhood spot in the evening. The ground, second and third floors will operate as a normal restaurant open to the public with priority to the partners, while the drawing room on the fourth floor, the private dining rooms on the fifth floor, and the rooftop terrace will be for exclusive use of our partners and their friends and families. Casa Cruz New York has 220 seats across five floors and is open for lunch, dinner and after dinner drinks.

THE OPPORTUNITY

The Dining Room Manager will work closely with the General Manager and all members of the restaurant’s management team to ensure the restaurant is operating according to the standards set by the executive management of Casa Cruz New York. They will be responsible for overseeing service, training Front of House staff and sharing administrative responsibilities. CCNY managers are integral and active members of service. Managers are expected to be hands on from the beginning to end of the guest experience – with guests, the service team, and the Back of House team.

YOUR RESPONSIBILITIES

management

• Opening and closing managerial responsibilities include, but are not limited to:
  • Financial/cash handling.
  • Operational administrative tasks.
  • Facilities/Health Department checks.
  • Overseeing the Front of The House staff through all working hours – setting up for service and closing each shift according to restaurant standards.
  • Upholding all CCNY health and safety procedure.
• Assisting in executing initiatives and service protocols through staff training.
• Floor management responsibilities include, but are not limited to:
  • Frequent decision making and troubleshooting.
  • Maintaining proper flow of service (at the door, on the floor, and at the pass).
  • Upholding service standards, product quality and cleanliness.
  • Clear and continuous communication with kitchen and all Front of House staff to ensure proper flow of service and guest satisfaction.
  • Guest interaction – ensuring service and food quality, cultivating relationships, and resolving issues.
• Training and development of Front of House hourly team include:
  • Assisting in training of all Front of House hourly staff based on standards determined by the General Manager.
  • Executing Front of House employee training program as determined by the General Manager.
  • Continual development of Front of House employees by upholding performance expectations, providing ongoing feedback, and offering input for regular performance reviews.
  • Directing staff and enforcing service standards.
  • Administering Front of House hourly disciplinary action as needed, dictated by CCNY protocols.
  • Ensuring Front of House staff have appropriate food, beverage, and service knowledge.
• Overseeing daily reservations and providing support at the host stand throughout the shift.
• Managing private event inquiries and day-of event execution.
• Leading by example in all areas:
  • Proper execution of all service standards and protocols.
  • Clear and professional communication with CCNY offices, other managers, all hourly employees, and guests.
  • Exceptional work ethic, strong attention to detail, and a collaborative attitude.
• Ensuring all guests enjoy the Casa Cruz experience!

Administrative

• Update all printed and digital menus based on product selection and availability.
• Work with the General Manager to set up a timeline and schedule for food & beverage education plans.
• Order and maintain restaurant supplies, which include, office supplies and dry goods.
• Assist in managing customer service responses and leading all guest recovery efforts including but not limited to online feedback, guest complaints, and immediate service recovery.
• Additional managerial administrative responsibilities may be required as needed.

YOUR QUALIFICATIONS

• 2+ years of restaurant management experience.
• Food Handler’s Certification required.
• Strong service, food and beverage knowledge.
• Detail oriented, organized and professional.
• High volume, fast-paced, and high-profile restaurant experience preferred.
• Able to demonstrate quick thinking and adaptability in a constantly changing environment.
• Knowledge of computer accounting programs, math skills, and budgetary analysis.
• Experience with Toast, Sevenrooms, and Google strongly preferred.
• Able to use relevant computer applications (Microsoft word, excel, outlook; restaurant specific software including point-of-sale registers and business metric applications).
• Demonstrated knowledge and experience with managing inventory and cost control is
• Able to speak, read, write in clear English.