Restaurant Operations Leader: Guest Experience & Safety

QUICK USA; New York (NY); On-site; USD 75,000 - 95,000; Full time

Job summary

QUICK USA in New York is seeking a Restaurant Manager to oversee all aspects of operations across front-of-house and kitchen, ensuring guest satisfaction, quality, and efficiency. You will lead, train, and motivate a diverse team, coordinate service and culinary activities, and drive initiatives to meet financial targets while maintaining safety and hygiene standards.

This full-time role requires hands-on leadership, scheduling, inventory control, and collaboration with upper management to

Qualifications

• Leadership is essential for guiding and motivating the team to achieve high service standards.
• Strong customer service skills for guest relations and satisfaction.
• Operational management of dining and kitchen areas to ensure smooth service.
• Experience recruiting, training, and supervising front-of-house and kitchen staff.
• Strategic planning to optimize sales, costs, and marketing initiatives.

Responsibilities

• Oversee daily operations across front-of-house and back-of-house.
• Foster relationships with guests, manage VIP services, and monitor online reviews.
• Ensure health and safety compliance and maintain an A grade from the Department of Health.
• Manage rosters, tip distribution, and weekly inventory audits.
• Train team on product knowledge, service excellence, and hygiene protocols.
• Foster a positive workplace culture aligned with core values.
• Coordinate with kitchen leadership to ensure timely, high-quality service.

Skills

Leadership

Customer Service

Operational Management

Team Management

Strategic Planning

Education

Bachelor’s degree in hospitality; or Equivalent combination of education and experience.

Tools

Computer Systems

Productivity Software

Project Management Tools

Communication Platforms

Video Conferencing Tools

POS System (Square)

Job description

QUICK USA in New York is seeking a Restaurant Manager to oversee all aspects of operations across front-of-house and kitchen, ensuring guest satisfaction, quality, and efficiency. You will lead, train, and motivate a diverse team, coordinate service and culinary activities, and drive initiatives to meet financial targets while maintaining safety and hygiene standards.

This full-time role requires hands-on leadership, scheduling, inventory control, and collaboration with upper management to