Event Operations & Restaurant Manager

SkyBridge Luxury & Associates; New York (NY); Hybrid; USD 80,000 - 135,000; Full time

Job summary

SkyBridge Luxury & Associates is seeking an Events & Operations Manager for a hybrid role blending event operations with daily restaurant and F&B management. You will oversee event execution from setup to breakdown and lead service across multiple venues, balancing private events with à la carte dining.

The role requires hands-on leadership, a sharp eye for detail, and the ability to move between planned events and live hospitality floor operations.

Qualifications

• 3+ years hospitality management with event operations and restaurant/F&B service exposure.
• Experience leading event service teams in luxury settings preferred.
• New York City hospitality experience preferred.
• Strong organizational, communication and problem-solving skills.
• Ability to move between planned events and dynamic restaurant operations.

Responsibilities

• Oversee operational execution of events from prep through completion.
• Coordinate staffing, scheduling, setup, service requirements and breakdown.
• Lead event pre-shifts and direct service teams on event days.
• Ensure spaces are prepared to elevated hospitality standards.
• Coordinate with culinary, F&B leadership, vendors and internal teams.
• Manage daily FOH service across venues and lead on-floor presence.
• Assist with payroll, inventory and ordering as required.
• Maintain event-related operational and administrative records.

Skills

Event operations

Hospitality management

Leadership

Staff coaching

Communication

Tools

Tripleseat

Excel

POS systems

Job description

The Events & Operations Manager is a hybrid event operations and restaurant management position within an upscale, hospitality-driven food & beverage operation.

The primary responsibility of the position is the successful operational execution of events. This is not an event sales position. The Events & Operations Manager takes ownership of the operational components of events, including preparation, staffing, setup, pre-shifts, service execution, vendor coordination and breakdown.

When events are not taking place, this individual functions as an active member of the Food & Beverage Management team, managing restaurant and outlet operations and leading daily service.

The ideal candidate therefore has experience in both event execution and restaurant floor operations and, importantly, is genuinely interested in continuing to do both. This is a hands-on management role for someone comfortable moving between a private event and an à la carte restaurant environment based on the needs of the operation.

Event Operations Responsibilities

• Oversee the operational execution of events from preparation through completion.
• Coordinate staffing, scheduling, setup, service requirements and breakdown.
• Conduct event pre-shifts and provide clear direction to event service teams.
• Ensure event spaces are properly prepared and presented according to elevated hospitality standards.
• Lead event staff throughout service and troubleshoot operational issues in real time.
• Coordinate closely with culinary, F&B leadership, vendors and internal teams to ensure seamless execution.
• Oversee service flow and ensure a consistently polished food and beverage experience.
• Support catering, deliveries, pantry service and event-related needs throughout the operation.
• Maintain accurate event-related operational and administrative records.
• Assist with payroll, invoicing, scheduling, inventory and ordering as required.

When not actively overseeing events, the Events & Operations Manager participates fully in daily restaurant and F&B management responsibilities.

• Manage daily FOH service across restaurants, bars, lounges, private rooms and other F&B areas as assigned.
• Maintain a visible, hands-on presence on the floor throughout service.
• Lead pre-shift meetings and communicate daily service priorities.
• Direct, coach and support FOH employees to ensure consistent service standards.
• Actively assist during service and step into operational positions when necessary.
• Manage opening and closing responsibilities as assigned.
• Create or adjust floor plans, staffing assignments and side-work responsibilities.
• Monitor reservations and make operational adjustments based on anticipated business levels.
• Ensure menus, POS systems and operational information are accurate and current.
• Maintain appropriate ambiance and presentation throughout guest-facing spaces.
• Partner closely with culinary and BOH leadership to ensure effective communication and service execution.
• Assist with employee scheduling, training, recruiting, and interviewing.
• Support inventory management, purchasing, and maintenance of appropriate pars.
• Monitor facilities, maintenance, cleanliness, health and safety standards.
• Build strong relationships with members and guests.
• Support financial reporting and administrative requirements as needed.
• Contribute to a positive, accountable and hospitality-driven team culture.

Preferred Qualifications

• 3+ years of hospitality management experience with exposure to both event operations and restaurant/F&B service.
• Demonstrated experience executing events and leading event service teams.
• Restaurant floor management experience strongly preferred.
• Luxury hospitality, private club, fine dining or other elevated service experience preferred.
• New York City hospitality experience preferred.
• Strong operational leadership and ability to manage teams in a fast-paced environment.
• Excellent organizational, communication and problem-solving skills.
• Ability to move comfortably between planned event execution and dynamic restaurant operations.
• Experience with Tripleseat or comparable event management software preferred.
• Familiarity with Microsoft Excel and hospitality POS/operational systems.
• Flexible availability including evenings, weekends and holidays based on restaurant and event schedules.