Restaurant Manager

Help lead a tight-knit new opening team as Portland, ME island pizza business il Leone, known for its naturally leavened Neapolitan pies with ingredients from small organic farms and Italy, opens a brick / mortar space in Park Slope, Brooklyn, the city where our Chef / Owner was born and raised.

The new space (previously Bar Vinazo) will have an open kitchen, a large backyard and feature the same naturally leavened pies il Leone has been serving the last 5 summers out of a trailer in the woods on an island in Portland, ME. The new restaurant will also feature natural and low intervention wines, primarily from Campania, Italian cocktails, spritzes and Maine beers, as well as a handful of additional non-pizza menu items such as salads and antipasto plates.

Since opening on Peaks Island during the pandemic in the summer of 2021, Il Leone has garnered recognition for its dedication to serving renowned Neapolitan style pizza, with the New York Times calling its pizza “naturally leavened pizza magic” and Food and Wine magazine spotlighting its “Isola” Maine lobster pizza last year. It has also been listed among the most exciting upcoming restaurant openings in NYC by Eater NY and The Infatuation .

Who You Are :

We are looking for a Restaurant Manager who will report directly to il Leone’s Chef / Owner and play a critical role in helping to open our new restaurant. Ideally we are seeking someone pursuing a long-term career in the hospitality industry who is interested in being a part of and growing alongside our new business into the future for years to come. We are looking for a natural leader who our Chef / Owner can lean on throughout the opening to help ensure we are providing a first-class approach to customer service, and warm, Italian hospitality at its finest, while also having a lot of fun doing so. Great vibes, a collaborative approach, a sense of humor and being able to thrive amid a high-energy, high-pressure environment are a must.

Responsibilities :

Team Leadership and Management

• Establishing a fun, positive, highly functioning workplace culture defined by employee ownership, warmth, communication, collaboration and high standards of hospitality.
• Encouraging feedback, continuous improvement, and a solutions-oriented approach to tackling any issues that may arise.
• Managing a staff of at least 12-15 team members (potentially more as we grow) in all aspects of customer service and operations.
• Creating and maintaining weekly staff shift schedule in consultation with Chef / Owner.
• Working with Owner to conduct training of new staff members and continually coach, mentor and support team members to maintain standards of hospitality.
• Conducting regular staff meetings and 1-1 check-ins to help ensure staff happiness, satisfaction, performance, and compliance with all quality / service standards and HR practices and policies, including managing any HR related issues that may arise or require correction.
• Helping to empower team members whenever possible and looking for opportunities to expand / grow our team.
• Reviewing team timecards for payroll purposes and pooling weekly staff tips.

Service and Guest Experience

Operations