Restaurant Operations Lead — Guest Experience

Simplevenue; Doral, FL; On-site; USD 60,000 - 90,000; Full time

Job summary

Simplevenue in Doral, opening soon, seeks an Operations Manager to oversee day-to-day venue performance, lead from the floor and collaborate with culinary and operations leadership to uphold standards.

You will develop the team, manage staffing and costs while ensuring guest satisfaction and compliance with safety policies, adapting to a fast-paced service environment including evenings and weekends.

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.
• Hands-on leadership style with sound judgment in a fast-paced service environment.
• Flexible availability, including evenings, weekends and holidays as needed.

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

Restaurant management

Leadership

Communication

Problem solving

Scheduling

Cost control

Job description

Simplevenue in Doral, opening soon, seeks an Operations Manager to oversee day-to-day venue performance, lead from the floor and collaborate with culinary and operations leadership to uphold standards.

You will develop the team, manage staffing and costs while ensuring guest satisfaction and compliance with safety policies, adapting to a fast-paced service environment including evenings and weekends.