Front of House Manager

Montague Diner is a classic American diner in Brooklyn Heights.

Our menu features a variety of classics; think pancakes, a burger, steak frites. Coffee is poured in abundance. A slice of pie and a milkshake should be the finishing touch to every meal at Montague.

Service runs daily from 8am to 10pm. Open availability is a must. Applicants must be highly passionate individuals with a willingness to collaborate on building exceptional guest experiences. We are a high-volume operation, serving 500+ covers on busy weekends while also hosting weddings, private parties, and other special events. Strong food and beverage knowledge a plus. Most importantly, we are looking for individuals that show genuine kindness, respect, and joy in every aspect of their work.

Seeking: an experienced and motivated Bar Manager to join our leadership team. This role combines hands-on floor management with beverage program oversight- the AGM will spend 40 hours per week actively managing service on the floor, while also leading all aspects of the restaurant's beer, wine, and cocktail program.

Floor Management and Operations:
- Serve as the primary manager on duty during scheduled shifts.
- Monitor service flow, guest satisfaction, and operational efficiency throughout each shift.
- Address guest concerns professionally and resolve issues in real time.
- Coach & develop team members to maintain excellent performance standards.
- Ensure compliance with all health, safety, and company policies.
- Collaborate with ownership and General Manager on staffing, scheduling, and operational improvements.

Beverage Program Management:
- Manage all ordering and inventory for beer, wine, liquor, and bar supplies.
- Maintain relationships with vendors and negotiate pricing and product availability.
- Curate and develop seasonal cocktail menus that align with the restaurant's concept.
- Introduce new products, spirits, wines, and beer selections to enhance the beverage program.
- Train bartenders and service staff on beverage offerings, cocktail preparation, and menu knowledge.

Qualifications:
- 2+ years of restaurant management experience, preferably in a high-volume environment.
- Strong knowledge of beer, wine, spirits, and cocktail development.
- Experience with beverage ordering, inventory management, and cost-control.
- Excellent leadership, communication, and problem-solving skills.
- Ability to remain calm and effective in a fast-paced environment.
- Availability to work nights, weekends, and holidays as needed.
- Food Handler and TIPS certifications preferred.