Restaurant & Events Operations Manager

Palette Hotels; Village of Nyack (NY); On-site; USD 80,000 - 85,000; Full time

Job summary

Palette Hotels is seeking a Restaurant Manager to lead the front-of-house operations for the hotel’s restaurant, bar, and event spaces in New York. You will partner with the Executive Chef and hotel leadership to maintain service standards, staffing support, and guest satisfaction in a high-volume setting.

The role emphasizes strategic planning, staff development, and cost control, with a focus on delivering consistent, exceptional guest experiences across all F&B venues.

Qualifications

• 5+ years of management experience in large-scale, upscale, or multi-outlet beverage and restaurant operations.
• Thorough knowledge of F&B service, wine/spirits, recipe development, and menu placement.
• Demonstrated ability in cost control, labor management, and accounting within a hospitality setting.
• Ability to stand for extended periods and manage the physical demands of a high-volume floor.
• Must be available to work variable schedules, including evenings, weekends, and holidays, and travel for client meetings or trade events as needed.

Responsibilities

• Manage the front-facing operation including restaurant, bar, and event spaces.
• Set and maintain service standards and improve guest experience.
• Lead on-floor presence to resolve service issues and ensure guest satisfaction.
• Coordinate with Executive Chef on menus and ingredients knowledge.
• Maximize covers and guest flow through reservations and floor control.
• Oversee banquet and private events with staffing and service flow.

Skills

Restaurant management

F&B service

Cost control

Labor management

Staff training

Job description

Palette Hotels is seeking a Restaurant Manager to lead the front-of-house operations for the hotel’s restaurant, bar, and event spaces in New York. You will partner with the Executive Chef and hotel leadership to maintain service standards, staffing support, and guest satisfaction in a high-volume setting.

The role emphasizes strategic planning, staff development, and cost control, with a focus on delivering consistent, exceptional guest experiences across all F&B venues.