Restaurant Operations Manager

Hook & Reel; Village of Valley Stream (NY); On-site; USD 60,000 - 90,000; Full time

Job summary

Hook & Reel, a Cajun seafood brand, seeks a Restaurant Operations Manager in New York to lead front-of-house operations, coach staff, and drive exceptional guest experiences.

The role emphasizes strong organizational skills, hands-on leadership, and the ability to manage evenings/weekends. Apply to join a fast-paced, high-energy team delivering lively dining and growth opportunities.

Qualifications

• 5+ years leading full-service restaurant operations and bartending.
• Experience coaching teams and driving guest satisfaction.
• Knowledge of food safety, alcohol handling, and brand standards.

Responsibilities

• Oversee front-of-house operations and labor scheduling to optimize service.
• Coach hourly staff; ensure adherence to standards and upsell programs.
• Drive sales growth and local marketing initiatives.
• Monitor guest flow, wait times, and table turns for efficiency.
• Maintain compliance with health, safety, and alcohol regulations.
• Communicate daily results with the Franchise Partner and team.

Skills

Restaurant operations leadership

People management

Strong communication

P&L management

Guest service excellence

Tools

POS systems

Scheduling software (7Shifts)

Purchasing platforms

Job description

Join Hook & Reel, one of the most established Cajun Seafood restaurant brands in the U.S! Inspired by the fiery flavors of Cajun home cooking, Hook & Reel is redefining the scene by bringing the backyard boil traditions to your table with a little extra flair. It’s always about good food, great company, and plenty of laughs. We are seeking a passionate individual who thrives in a fast-paced, high-energy environment. At Hook & Reel, you will be part of a vibrant team dedicated to delivering incredible guest experiences, with real opportunities to grow your career.

ROLE OVERVIEW

The Restaurant Operations Manager plays a critical leadership role at our Hook & Reel locations, overseeing the success of front-of-house operations. This Restaurant Operations Manager position requires an individual who is highly organized, adept at multitasking, and capable of coaching team members effectively in real-time. The ideal Restaurant Operations Manager will have a strong track record of fostering a culture of exceptional hospitality and will be responsible for ensuring seamless day-to-day operations. Availability to work evenings and weekends is essential.

Duties and Responsibilities

• Oversee front-of-house operations by managing labor via scheduling, bar inventory, and ensuring compliance with federal, state, and local regulations.
• Conduct pre-shift meetings focused on service, upselling, and brand standards.
• Ensure seamless execution of Hook & Reel service model.
• Monitor wait times, table turns, and guest flow.
• Recruit, train, and develop hourly team members. Coach and hold staff accountable to performance standards.
• Drive sales growth and local marketing initiatives.
• Maintain expert knowledge of brand standards, plate presentation, recipe adherence, and overall operational procedures.
• Oversee floor operations, shift management, labor cuts, and engage with customers to ensure exceptional service.
• Ensure compliance with all health department regulations.
• Maintain proper food handling, storage, and sanitation standards.
• Maintain proper alcohol handling, storage, and sanitation standards.
• Maintain clear, consistent communication with the Franchise Partner regarding daily operations, service standards, and performance.
• Additional responsibilities as assigned.

Requirements

• Ability to stand and walk for extended periods (up to 8–10 hours per shift).
• Ability to lift and carry up to 25–50 pounds.
• Frequent bending, reaching, and repetitive movements in a fast-paced environment.
• Ability to work in varying conditions, including heat, cold, and noise.
• Must be able to work a flexible schedule, including evenings, weekends, and holidays.

Essential Functions

• 5+ years leading full-service restaurant operations and bartending, with a hands‑on approach to service and team supervision.
• Hold a valid State-Mandated Food Handlers Certification, ensuring compliance with health and safety standards.
• Hold a valid State-Mandated Alcohol Handlers Certification, ensuring compliance with local regulatory authority health and safety standards (where applicable).
• Proficient in POS systems, scheduling software (specifically 7Shifts), purchasing platforms, streamlining daily operations.
• Demonstrate clear, high-level communication skills to effectively lead teams and enhance guest satisfaction.
• Strong marketing and events management acumen.
• Solid experience with P&L management, understanding the relationship between sales, labor, and operational costs.
• Strong communication and a passion for delivering world-class service at every touchpoint.