Venue Operations Lead – Waterfront Dining & Events

Crewny; New York (NY); Hybrid; USD 80,000 - 90,000; Full time

Benefits offered by this job

Time off

Insurance (Medical/Vision/Dental)

Commuter benefits

Paid leave

401(k) Plan

Employee discount

Job summary

The Yacht Club in New York City is seeking a Venue Operations Manager to oversee daily operations, readiness, and presentation of the waterfront dining and events venue on the 10th floor of the Starrett Lehigh building.

You will coordinate front-of-house and back-of-house activities, manage inventory, vendor invoices, health compliance, and facilities maintenance while leading cross-department collaboration to ensure a guest-ready, financially organized operation.

Qualifications

• Previous experience in hospitality operations, venue management, facilities management, or restaurant operations.
• Strong understanding of operational infrastructure, hospitality standards, and Department of Health regulations.
• Experience with invoice processing, vendor coordination, and inventory systems.
• Strong organizational, administrative, and operational management skills.
• Excellent communication and problem-solving abilities.
• Ability to multitask and prioritize effectively in a fast-paced hospitality environment.
• Proficiency in Microsoft Office and inventory or purchasing software.
• Ability to coordinate across multiple departments and operational teams.
• Flexible schedule including mornings, weekends, holidays, and event support as required.
• NYC Food Handlers Certification in hand or on the path to completion.
• Experience managing operational vendors, maintenance contractors, and facility service providers.
• Familiarity with AV systems, lighting controls, and operational infrastructure management.
• Strong financial organization and invoice reconciliation experience.

Responsibilities

• Manage and oversee all food, beverage, and supply deliveries.
• Verify deliveries against purchase orders and invoices for accuracy, quality, and quantity.
• Inspect products for freshness, damage, expiration dates, and compliance with company standards.
• Maintain accurate inventory records and conduct regular inventory counts.
• Organize and maintain storage areas including dry storage, refrigeration, and freezer units.
• Monitor stock levels and communicate shortages or discrepancies to management.
• Implement inventory control procedures to minimize waste, loss, and theft.
• Ordering at the chef’s discretion, if needed.
• Review, reconcile, and process vendor invoices accurately and in a timely manner.
• Coordinate with accounting and purchasing departments regarding discrepancies or approvals.
• Maintain organized records of invoices, receiving logs, and vendor documentation.
• Ensure unit costs are accurately reflected in the invoice processing system for inventory purposes.
• Build and maintain professional relationships with vendors and delivery personnel.
• Ensure pricing and product specifications align with approved vendor agreements.
• Ensure full compliance with all local, state, and federal Department of Health regulations.
• Maintain sanitation standards throughout all kitchen, storage, and service areas.
• Conduct regular inspections to identify and correct food safety or cleanliness concerns.
• Monitor food handling, storage temperatures, labeling, and rotation procedures.
• Assist in preparing for health inspections and corrective action plans when needed.
• Train staff on sanitation procedures, food safety protocols, and workplace cleanliness standards.
• Oversee general facility maintenance and coordinate repairs when necessary.
• Monitor condition and functionality of kitchen equipment, refrigeration systems, plumbing, lighting, and building infrastructure.
• Submit maintenance requests and follow up with vendors or contractors.
• Ensure all workspaces remain safe, clean, and operational.
• Assist with preventative maintenance scheduling and documentation.
• Maintain overall cleanliness and organization of the entire venue, including kitchens, storage areas, employee spaces, and public-facing areas.
• Conduct daily walkthroughs to ensure cleanliness standards are consistently met.
• Manage cleaning supply inventory and coordinate replenishment.
• Support management in maintaining a professional and guest-ready environment at all times.
• Respond promptly to operational cleanliness issues or emergencies.

Skills

Hospitality operations

Venue management

Facilities management

Restaurant operations

Health regulations

Invoice processing

Vendor coordination

Inventory management

Organizational skills

Communication

Problem solving

Multitasking

Microsoft Office

AV systems familiarity

Education

NYC Food Handlers Certification

Tools

AV systems

Inventory software

Job description

The Yacht Club in New York City is seeking a Venue Operations Manager to oversee daily operations, readiness, and presentation of the waterfront dining and events venue on the 10th floor of the Starrett Lehigh building.

You will coordinate front-of-house and back-of-house activities, manage inventory, vendor invoices, health compliance, and facilities maintenance while leading cross-department collaboration to ensure a guest-ready, financially organized operation.