OPERATIONS MANAGER in New York
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Job DescriptionJob Description
Position Summary
The Operations Manager oversees the daily operations of a fine dining restaurant, ensuring the highest standards of service, guest satisfaction, and operational excellence. This role is responsible for supervising front-of-house (FOH) and back-of-house (BOH) functions, managing staff performance, maintaining quality and safety standards, and driving financial and operational goals. The ideal candidate is a hands-on leader with strong attention to detail and a passion for hospitality.
Key Responsibilities
· Guest Experience: Ensure every guest receives exceptional service consistent with fine dining standards; resolve guest concerns promptly and professionally.
· Staff Leadership: Recruit, train, and manage FOH and BOH staff; foster a culture of professionalism, teamwork, and continuous improvement.
· Daily Operations: Oversee reservations, table management, service flow, and kitchen coordination to maximize efficiency and guest satisfaction.
· Quality Assurance: Maintain strict standards for food presentation, service etiquette, cleanliness, and ambiance.
· Compliance & Safety: Ensure compliance with health, safety, and food handling regulations; monitor adherence to company policies and liquor laws.
· Inventory & Cost Control: Manage purchasing, vendor relationships, inventory levels, and cost controls to achieve financial targets.
· Scheduling & Labor Management: Create efficient schedules, monitor labor costs, and ensure adequate staffing levels for peak service times.
· Financial Oversight: Assist with budgeting, forecasting, and analyzing sales and expenses; implement strategies to drive profitability.
· Reporting: Prepare and present operational reports, including sales, labor, and customer feedback, to ownership/upper management.
· Event Management: Coordinate private dining events, special functions, and wine dinners to ensure seamless execution.
Qualifications
· Bachelor’s degree in Hospitality Management, Business, or related field .
· 3–5 years of management experience in fine dining or upscale restaurant operations.
· Strong knowledge of food & beverage operations, wine service, and hospitality standards.
· Proven leadership skills with the ability to train, mentor, and motivate staff.
· Excellent communication, organizational, and problem-solving skills.
· Proficiency with POS systems, reservation platforms, and MS Office.
· Food Safety and Alcohol Service certifications .
Key Competencies
· Commitment to luxury service standards
· Leadership and team development
· Financial and operational acumen
· Strong interpersonal and guest relations skills
· Ability to thrive under pressure and in a fast-paced environment
Work Environment
This position requires flexibility to work evenings, weekends, and holidays. The role involves active floor management during service and occasional administrative duties in an office setting.
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