Operations Manager

Simplevenue; Town of Florida (NY); On-site; USD 65,000 - 85,000; Full time

Job summary

Simplevenue is hiring an Operations Manager for our upcoming Doral location. You will oversee day-to-day restaurant operations, lead from the floor and partner with culinary and operations leadership to uphold standards and guest experience.

We seek a hands-on leader with 3+ years in upscale restaurant management, strong cost control and labor management skills, excellent communication, and the ability to train and develop teams while ensuring service excellence during busy periods.

Qualifications

• Minimum of 3 years of restaurant management experience in an upscale restaurant environment is required.
• Strong understanding of restaurant operations, scheduling, labor management and cost control.
• Proven ability to lead, develop and hold teams accountable.

Responsibilities

• Oversee daily operations and maintain an active leadership presence during service.
• Lead, coach and hold the team accountable to service and performance standards.
• Manage staffing, scheduling and labor and support hiring, onboarding and training.
• Maintain standards for venue readiness, service execution and guest care.
• Monitor labor, inventory and controllable operating costs.
• Partner with culinary leadership to support smooth and consistent service execution.
• Address employee performance matters, staffing needs and operational issues as they arise.
• Resolve guest concerns promptly and professionally.
• Ensure compliance with company policies and applicable health and safety requirements.
• Communicate venue performance, priorities and areas for improvement to leadership.

Skills

Leadership

Communication

Problem solving

Staff development

Cost control

Scheduling

Job description

Now hiring for our new location in DORAL, opening soon.

Position Overview

The Operations Manager oversees the day-to-day performance of the venue, ensuring strong execution across service, staffing, guest experience and overall operations. This role leads from the floor, develops the team and works closely with culinary and operations leadership to maintain standards, manage costs and support the continued performance of the location.

Responsibilities

• Oversee daily operations and maintain an active leadership presence during service.
• Lead, coach and hold the team accountable to service and performance standards.
• Manage staffing, scheduling and labor and support hiring, onboarding and training.
• Maintain standards for venue readiness, service execution and guest care.
• Monitor labor, inventory and controllable operating costs.
• Partner with culinary leadership to support smooth and consistent service execution.
• Address employee performance matters, staffing needs and operational issues as they arise.
• Resolve guest concerns promptly and professionally.
• Ensure compliance with company policies and applicable health and safety requirements.
• Communicate venue performance, priorities and areas for improvement to leadership.

Qualifications

• Minimum of 3 years of restaurant management experience in an upscale restaurant environment required.
• Strong understanding of restaurant operations, scheduling, labor management and cost control.
• Proven ability to lead, develop and hold teams accountable.
• Strong communication, organization and problemsolving skills.
• Handson leadership style with sound judgment in a fastpaced service environment.
• Flexible availability, including evenings, weekends and holidays as needed.