Description

Lead daily operations and team management for a hospitality venue in New York City.

You will own the daily operations, team leadership, and financial compliance for the venue. You build and manage Front of House (FOH) and Back of House (BOH) teams, implement company policies, and maintain compliance with DOH, fire safety, and employment regulations. You perform forecasting and budgeting for controllable costs, oversee standards of excellence, and train employees into high-performing teams. You perform hands-on operational tasks alongside the team.

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