Hutton Brickyards Hotel + Venue

Set on 100 breathtaking acres along the Hudson River, Hutton Brickyards is one of the Hudson Valley's most distinctive luxury retreat destinations. Blending sophisticated accommodations, elevated culinary experiences, bespoke weddings and events, and the natural beauty of the waterfront, Hutton Brickyards offers guests an unforgettable escape where luxury meets authenticity.

Restaurant Manager

Restaurant Manager

We're looking for an experienced and passionate Restaurant Manager to lead our restaurant operations, develop a high-performing team, and deliver elevated dining experiences that reflect the distinctive character of Hutton Brickyards.

As Restaurant Manager, you'll be at the heart of our food and beverage experience, leading day-to-day restaurant operations while maintaining a strong presence on the floor. You'll partner closely with culinary and property leadership to ensure seamless service, develop your team, manage labor and operational performance, and create memorable experiences for every guest.

You're a hands-on, emotionally intelligent leader who understands that exceptional hospitality is about more than great food. It's about thoughtful service, attention to detail, genuine connections, and a team that takes pride in creating something special.

Responsibilities

Restaurant Operations & Guest Experience

• Lead day-to-day restaurant operations, ensuring smooth service and a consistently elevated guest experience.
• Maintain a visible, hands-on presence on the restaurant floor, actively engaging with guests and supporting the team throughout service.
• Uphold exceptional service standards and ensure restaurant presentation, cleanliness, organization, and readiness reflect the standards of Hutton Brickyards.
• Build genuine relationships with guests, actively seek feedback, and resolve concerns with professionalism, urgency, and thoughtful hospitality.
• Partner closely with culinary leadership to ensure seamless communication and execution between front-of-house and back-of-house teams.
• Collaborate on menus, seasonal offerings, beverage programming, promotions, and special dining experiences.

Team Leadership & Culture

• Recruit, train, coach, motivate, and develop a high-performing front-of-house team.
• Create a culture rooted in hospitality, teamwork, accountability, respect, and attention to detail.
• Set clear expectations and provide ongoing coaching and feedback to continually elevate individual and team performance.
• Identify development opportunities and mentor team members to strengthen skills, confidence, and career growth.
• Lead by example and be willing to step in wherever needed to support the team and operation.

Financial & Operational Performance

• Manage scheduling and staffing levels to balance exceptional service with labor and financial objectives.
• Monitor restaurant performance, labor, costs, and key operating metrics while identifying opportunities to improve efficiency and profitability.
• Support inventory management, cost controls, and operational procedures to maintain financial accountability.
• Partner with property and culinary leadership to develop strategies that drive revenue, enhance the dining experience, and support overall food and beverage performance.

Compliance & Service Standards

• Ensure compliance with all company food and beverage policies, procedures, and service standards.
• Maintain adherence to food safety, sanitation, responsible alcohol service, and all applicable local, state, and federal regulations.
• Ensure team members understand and consistently follow New York State liquor laws, food handling requirements, and company policies.
• Maintain a proactive, solutions-oriented approach to guest concerns, operational challenges, and service opportunities.

Requirements

We're seeking a Restaurant Manager who combines strong operational leadership with a genuine passion for hospitality. You should be equally comfortable leading from the floor, developing your team, connecting with guests, and managing the operational details that drive a successful restaurant.

Specific qualifications for the role include:

• Previous restaurant management experience, preferably within an upscale, luxury, resort, boutique hotel, or high-volume restaurant environment.
• Strong knowledge of restaurant operations, food and beverage service, and elevated hospitality standards.
• Proven ability to lead, coach, motivate, and develop a high-performing team.
• Experience managing labor, scheduling, operational costs, and restaurant financial performance.
• Strong communication, organizational, and problem-solving skills.
• Knowledge of food safety, sanitation, and responsible alcohol service requirements.
• Ability to remain composed, positive, and solutions-focused in a fast-paced environment.
• Flexibility to work evenings, weekends, and holidays based on business needs.
• Hotel or resort food and beverage experience strongly preferred.

What Sets You Apart:

• You're a hands-on leader who would rather be on the floor supporting your team than managing from the sidelines.
• You understand that luxury service is personal, thoughtful, and genuine, not scripted.
• You have an eye for the details that transform a good dining experience into a memorable one.
• You build strong teams through clear expectations, coaching, accountability, and recognition..
• You thrive in an environment where no two days are exactly the same
• You understand the balance between creating an exceptional guest experience and running a financially successful operation.
• You bring energy, professionalism, and a genuine passion for hospitality to every service.

Salary 

$75,000 - $80,000 Annually