Description

You will lead daily operations and team management for a hospitality venue in New York City.

Responsibilities

• Build and manage Front of House (FOH) and Back of House (BOH) teams.
• Implement and maintain all company policies and procedures.
• Perform forecasting and budgeting for all controllable costs.
• Maintain compliance with DOH, fire safety, and employment regulations.
• Oversee standards of excellence across all operational areas.

Required Skills

• Minimum 5 years in a senior management role within the Restaurant/Hospitality Industry.
• Proven experience in leadership, honesty, integrity, and humility.
• Ability to implement new systems, policies, and procedures.
• Experience training and motivating new employees into high-performing teams.
• Willingness to perform hands-on operational tasks alongside the team.
• Experience with new restaurant opening responsibilities.

Preferred Skills

• Bachelor’s degree in Hospitality Management or Business.
• Culinary certificate or comparable experience in culinary roles.

Key Skills

Education

ANY GRADUATE