Restaurant Manager

Restaurant ManagerElder | New York City

Steakhouse / Fine Dining Experience Preferred

Chef Sujan Sarkar’s Elder is a modern British Indian chophouse in New York City, blending the bold flavors and spices of India with the warmth, tradition, and refinement of a classic British chophouse.

We are seeking a disciplined, hospitality-driven Restaurant Manager to join our leadership team and oversee the day-to-day execution of the restaurant. This is a hands-on management position for an experienced hospitality professional who understands the demands of fine dining, leads from the floor, and is passionate about creating exceptional guest experiences while maintaining strong operational standards.

The Restaurant Manager will work closely with the General Manager, Chef team, and ownership to maintain and elevate the restaurant's service standards, develop the front-of-house team, and ensure consistent execution across all areas of the operation.

This is not a purely administrative management role. The ideal candidate is highly visible on the floor, leads by example, communicates clearly, holds themselves and others accountable, and is equally comfortable managing a busy service, coaching a team member, resolving a guest concern, or addressing an operational challenge.

Key ResponsibilitiesDining Room Leadership & Service Execution

• Take ownership of daily front-of-house operations and ensure consistent execution of restaurant standards

• Lead service with professionalism, urgency, composure, and strong floor awareness

• Maintain elevated standards for hospitality, service timing, communication, and guest engagement

• Actively manage the flow of service and ensure seamless coordination between FOH and BOH

• Conduct pre-service meetings, service briefings, and post-service follow-ups

• Monitor service throughout each shift and proactively address operational challenges

• Ensure all team members consistently execute established steps of service

• Maintain high standards of cleanliness, organization, presentation, and professionalism throughout the restaurant

• Lead by example and remain actively engaged on the floor during service

Team Leadership & Development

• Lead, coach, mentor, and develop the front-of-house team

• Establish clear expectations for performance, professionalism, and hospitality

• Participate in recruiting, interviewing, hiring, onboarding, and training

• Conduct ongoing service education and reinforce restaurant standards

• Ensure staff maintain strong menu, food, beverage, and allergen knowledge

• Provide consistent, constructive feedback and address performance issues appropriately

• Recognize and develop high-potential team members and support internal career growth

• Foster a culture of accountability, respect, teamwork, and continuous improvement

• Build strong relationships with team members while maintaining appropriate leadership boundaries

Guest Experience

• Maintain a highly visible presence in the dining room and throughout service

• Create genuine connections with guests and ensure a warm, personalized experience

• Anticipate guest needs and identify opportunities to exceed expectations

• Handle guest concerns and service recovery with professionalism, emotional intelligence, and urgency

• Develop relationships with regular guests and ensure VIP and special-occasion experiences are executed thoughtfully

• Monitor guest feedback and identify opportunities to improve the overall dining experience

• Work closely with the reservations and management teams to ensure guest preferences and special requests are communicated and executed

Operations & Financial Accountability

• Manage daily operational needs while maintaining established systems and standards

• Assist with scheduling, labor management, and payroll oversight

• Monitor staffing levels and make appropriate adjustments based on business volume

• Support inventory management, ordering, receiving, and organization of FOH supplies

• Ensure proper POS procedures, cash handling, and operational controls are followed

• Monitor daily sales, labor, and operational performance

• Assist leadership in identifying opportunities to improve efficiency and profitability

• Ensure opening, closing, side work, and daily operational procedures are consistently completed

• Maintain accurate communication between shifts and across management teams

• Identify operational inefficiencies and recommend practical solutions

FOH / BOH Collaboration

• Work closely with the General Manager and Chef team to maintain alignment between culinary and service operations

• Maintain clear and effective communication between FOH and BOH during service

• Ensure the FOH team is fully educated on menu changes, ingredients, preparation, allergens, and presentation

• Participate in menu tastings, training sessions, and service updates

• Help improve communication, timing, and coordination between the dining room and kitchen

• Support the Chef team in ensuring dishes are presented and served according to established standards

Restaurant Standards & Continuous Improvement

• Protect and reinforce the service standards and culture of Elder

• Identify opportunities to improve guest experience, team performance, and operational efficiency

• Ensure established systems and procedures are consistently followed

• Work with senior leadership to implement new processes and improvements

• Stay current on hospitality trends and identify ideas that can enhance the restaurant's service and guest experience

• Maintain a strong sense of ownership over the overall presentation and performance of the restaurant

Qualifications

• 2–4 years of management experience in fine dining, upscale hospitality, steakhouse, or similarly structured restaurant environments

• Fine dining, Michelin-starred, luxury hotel, or high-level steakhouse experience preferred

• Strong understanding of elevated hospitality and dining room operations

• Proven ability to lead, coach, and develop a front-of-house team

• Strong floor presence and demonstrated ability to manage a busy service

• Exceptional communication, organizational, and leadership skills

• Ability to remain calm, composed, and solution-oriented under pressure

• Strong understanding of service standards, guest relations, and service recovery

• Experience with scheduling, labor management, POS systems, and operational oversight

• Strong food, beverage, and menu knowledge

• High level of attention to detail and personal accountability

• Impeccable grooming and professional presentation

• Genuine passion for hospitality and creating memorable guest experiences

• Ability to work evenings, weekends, and holidays as required by the business

About the Role

Elder is an established restaurant with a growing reputation for distinctive food, thoughtful hospitality, and a unique British Indian chophouse experience.

We are looking for a Restaurant Manager who can step into an existing operation, understand its culture and standards, and help take the restaurant to the next level.

The right candidate will be an active leader who enjoys being on the floor, developing people, building strong guest relationships, and continuously looking for ways to improve the operation. They should have the confidence to take ownership, the discipline to maintain consistency, and the hospitality mindset to understand that every detail contributes to the guest experience.

This is an opportunity to join a serious and ambitious hospitality group and play an important role in the continued growth and success of Elder.

Growth Path

This position offers a long-term opportunity for professional growth within the hospitality group.

As the group expands, the Restaurant Manager will have opportunities to take on increased operational responsibility, contribute to future concepts, and progress toward senior management and leadership roles.

We are looking for someone who wants to grow with the organization, develop as a leader, and take meaningful ownership of the business.