Restaurant Manager

4 years

ABOUT US:

Blu Hospitality Group is a New Jersey based lifestyle and hospitality company with establishments and events across the Eastern United States. We are committed to providing a warm, inviting, and uniquely lavish experience for our diverse clientele. Our company is built on integrity, creating the worlds best restaurants, nightlife, and events.

ROLE SUMMARY:

Blu on the Hudson is seeking a Restaurant Leader with significant, seasoned experience in an elevated dining and high-volume establishments. The Leader will oversee day-to-day operations while providing strategic guidance, coaching, leading teams, and partnering closely with the GM and Director to drive operational excellence and elevate the guest experience. The ideal candidate is forward-thinking, hands-on, and passionate about fostering a high-performance culture rooted in hospitality and accountability.

RESPONSIBILITIES:

• Provide high-level leadership and mentorship to all venue associates, and open communication with all key department heads.
• Collaborate with corporate Operations Directors and Human Resources on strategic initiatives, performance goals, and compliance standards.
• Maintain exceptional service standards while continuously improving operational systems, guest experience, and profitability.
• Oversee scheduling, labor management, and financial controls to align with budgeted KPIs and company expectations.
• Manage and respond to complex guest concerns with a solutions-driven, hospitality-first approach.
• Lead pre-shift meetings, venue training, and performance management processes, fostering a culture of excellence, accountability, and development.
• Ensure consistent and compliant food safety, labor, alcohol service, and cleanliness standards across all shifts.
• Partner with the recruitment team to attract and retain top talent, and lead hiring efforts for leadership-level roles.
• Represent the brand with integrity, professionalism, and consistency in all internal and external communications.
• Be physically present during peak service hours and high-impact events to support team execution and guest satisfaction.
• Other tasks as assigned

REQUIREMENTS:

• 4+ years of leadership experience in upscale or elevated dining.
• Must have a Manager-level Food Handlers Card
• Demonstrated ability to lead large teams, develop emerging leaders, and build strong operational systems.
• Strong knowledge of both front and back of house operations, including labor law compliance, Toast POS, and cost controls.
• Excellent problem-solving skills and ability to manage competing priorities under pressure.
• Charismatic, approachable, and professional with a strong presence on the floor.
• Flexible schedule, including nights, weekends, and holidays as needed.
• Must be able to stand during the entire shift, often up to 10 hours with frequent bending, squatting, and lifting plates, boxes, and objects up to 30lbs.

JOB DETAILS AND BENEFITS:

• Full-time, exempt leadership role
• Company dining discounts
• Flexible paid time off policy
• Opportunity to grow within one of the most dynamic hospitality groups in the country

Compensation: Salary ($60,000.00 - $100,000.00)

Benefits & Perks: Paid Time Off, 401k, Dining Discounts

Strategic Thinking

Coaching

Team Leadership

Communication Skills

Conflict Resolution

Performance Management

Training and Development

Crisis Management

Attention to Detail

Adaptability

Customer Service Orientation

Time Management

Decision Making

Interpersonal Skills

Physical Stamina

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