Required Years of Experience

6 years

Job Details

About the Company
HŪSO on Madison Ave is an intimate, fine-casual dining room nestled inside Marky’s Caviar retail shop, a gourmet food company established in Miami in 1983. HŪSO has been awarded several Michelin plates since opening in 2019. Leading the culinary team is Executive Chef Buddha Lo, the champion of Top Chef Season 19 and Top Chef World All Stars Season 20. In the fall of 2024, we are opening a new, larger sister location in Tribeca.

About the Opportunity
We are seeking an experienced and dynamic, full-time Restaurant General Manager to join our upcoming retail and restaurant location, HŪSO Tribeca, opening at 323A Greenwich St. later this year. The ideal candidate will have fine dining experience—working at a Michelin establishment with a proven ability to manage front-of-house and back-of-house operations. This includes prior experience in opening a high-end restaurant, with a track record of successfully managing the launch and ongoing operations of fine-dining establishments. Additionally, some retail experience would be a plus. 

Position Summary
As we prepare to open our new location, we seek a seasoned and visionary full-time Restaurant General Manager with Michelin-starred experience to help plan for HŪSO Tribeca's grand opening and lead it to success once opened. Ahead of opening, the expectation is anticipating staff capacity, interviewing, training, and hiring a full team, as well as creating wine lists and custom buyout packages with the help of the existing HŪSO on Madison team. Day-to-day involvement in planning the minute details ahead of opening is also expected.
Upon opening, you will oversee, maintain, and manage a full, white-tablecloth dining room, including the execution of fine details in ambiance. Additionally, experience managing customer relationships and securing, coordinating, and planning private events and buy-outs is a must. Back-of-the-house management experience is also essential, as you’ll be leading a full team of staff. Additionally, you will need to know how to track and manage inventory, maintain the small retail front, record invoices through Clover/Toast, and place purchase orders with vendors. 

The ideal candidate will be a dynamic leader who is willing to wear many hats and is available to help lead all aspects of our emerging, sister location. We are looking for someone to start training hybridly (between our Madison Ave. location and remotely) in the coming weeks. Ultimately, you are someone who is eager about aiding in the opening of a new restaurant and ensuring it runs smoothly once open, by maintaing the location’s revenue, profitability, and quality goals.

Required Skills

• Proven work and customer service experience as a Michelin-guide or Michelin-starred Restaurant Manager
• Proven experience in opening a fine-dining restaurant
• Proven experience in coordinating private dining inquiries and buyouts
• Some retail experience (luxury retail a plus)
• Creativity a plus
• Strong knowledge of restaurant and inventory management software, like RESY, Toast Tab, and Clover
• Extensive gourmet food and beverage knowledge, knowledge of caviar a plus
• Strong communication, leadership, motivational, and people skills
• Entrepreneurial mindset
• Acute financial management skills
• English fluency, knowledge of Russian a plus
• BS degree in Business Administration; hospitality management or culinary schooling is a plus

Compensation Details
Base compensation: $100-125k with additional commission incentives on retail sales. Salary, bonus, and benefits commensurate with skills and background.

Preliminary Requirements:

• Must be available to start training in the next few weeks and involved in the day-to-day planning ahead of opening
• Once opened, must be present on-site to manage lunch, retail, and dinner service operations

Customer Experience:

• Help staff provide an upscale, fine-dining, Michelin-level experience to all patrons
• Manage dining capacity, customer reservations, and reservation notes 
• Efficiently address customer questions, complaints, and inquiries
• Help curate, source, coordinate, and secure buy-out packages and private dining requests with interested parties and management

Staff Management:

• Coordinate daily front-of-house and back-of-house restaurant operations
• Manage staff performance, conflicts, and complaints
• Organize and supervise shifts and set monthly work schedules for staff
• Help source, interview, hire, train, and onboard new staff members

Inventory and Retail Management:

• Place orders for and receive front-of-house retail products
• Input invoices and maintain inventory in Toast
• Accurately create and maintain menu kits within Toast
• Maintain and manage front-of-house retail organization, appearance, and operations
• Conduct monthly inventory reconciliations in Toast

Restaurant Maintenance:

• Help staff in ordering necessary supplies
• Coordinate with service providers (linen companies, fridge and oven technicians, etc.)
• Ensure wait staff and kitchen staff maintain the cleanliness and organization of the restaurant

Other Requirements:

• Control gross margin requirements and operational costs
• Coordinate with Chef Buddha Lo, HR, and members of Marky’s strategy and marketing team daily

Physical Requirements:

• Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA, and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and local standards
• Must be able to lift and carry up to 50 lbs
• Ability to stand for prolonged periods of time
• Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment 

Compensation Details

Compensation: Salary ($100,000.00 - $125,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, 401k, Potential Bonuses, Dining Discounts

Required Skills

Restaurant Management

Fine Dining Experience

Customer Service

Inventory Management

Staff Management

Front of House Operations

Back of House Operations

Communication Skills

Leadership

Inventory Software Knowledge

Gourmet Food and Beverage Knowledge

Financial Management

English fluency

Russian Language (a Plus)

Bs Degree in Business Administration or Hospitality Management (a Plus)

Wine Service

Scheduling

POS Systems

Communication

Can Lift Up to 50 Lbs

Food Safety Knowledge

Conflict Resolution

Team Management

High Volume Service

Attention to Detail

Problem Solving

Positive Attitude

Organizational Skills

Service Procedures

Food and Wine Knowledge

Professionalism

Fine Dining Service

Wine Knowledge

Food and Beverage Pairing

Teamwork

Management

Recruiting

Hospitality Driven

Spirits Knowledge

Beer Knowledge

Resy

Toast POS