NY Mag/Grub Street’s Fall Preview 2024: />

The team behind Golden Diner has a new, dual-concept restaurant opening in February 2025! After achieving national acclaim and recognition from various organizations and publications, including the James Beard Foundation, Food & Wine Magazine, The New Yorker, Vogue, and Resy, we’re excited to open two new concepts in Midtown Manhattan. Helmed by NY native and Korean American Chef-Owner Sam Yoo, this exciting project is located right next to the Rockefeller Center, in a space that can seat approximately 200 guests.

The space will house two concepts, separated by floors, serving quality Korean food to a global clientele. The ground floor houses an old-school Korean pub concept offering high-quality cocktails and novel bar foods. The lower level is a Korean raw bar and steakhouse concept offering classics with a Korean American twist.

We are searching for two Floor Managers to join our passionate team. This position will work closely with the General Manager and Assistant General Manager to lead our FOH team and is responsible for the day-to-day supervision of FOH operations. This role will ensure smooth service flow by addressing immediate operational needs on the floor, maintain high-quality guest interactions, and support the management team by leading hourly team members during shifts.

Required Skills & Experience

• At least 3 years of experience in a concept-driven, high-volume restaurant that frequently hosts private events (or equivalent relevant experience).
• Strong organizational skills. Previous experience in building out and managing a team, and implementing FOH and HR systems, preferred.
• Genuine warmth and passion for hospitality, service, and creating memorable guest experiences.
• Excellent communication and people management skills.
• Familiarity with fast-paced restaurant dynamic.
• Knowledge of, or a strong interest in learning, Asian and Korean cuisine, beverages, and culture.
• Working knowledge of standard restaurant management tools (Toast POS/Payroll, Resy, etc.).

Job Expectations

• Oversee shift setup, including floor plans, server assignments, and pre-shift briefings to ensure readiness for efficient service.
• Conduct opening and closing procedures and handle operational issues that arise during service.
• Assist in onboarding and training new FOH staff and ongoing staff development.
• Help manage weekly staff schedules.
• Exemplify good hospitality; guide and motivate our team in creating an exceptional guest experience.
• Attend weekly leadership team meetings.

Compensation & Benefits

• Opportunity to grow and advance your career with a great team.
• Relatively consistent schedule with days off.
• Base salary of $65,000-$75,000 (depending on experience).
• Performance-based raises and promotions.
• Paid time off.
• Health insurance with employer contribution (Medical/Dental/Vision).
• 401K with employer match.
• Commuter benefits.
• Dining discounts.

Please note this job description is not 100% comprehensive of what you may or may not be doing on the job, but it should give you a good idea of what to expect. If you like what you’ve read so far, please reach out!