Venue Operations Manager
Crewny
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Benefits offered by this job
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
Education
Tools
Job description
212 12th Ave, New York, NY 10018, USA
$80,000 - $90,000 / year
Full Time
The Yacht Club is seeking a skilled manager to oversee daily operational oversight and presentation of the venue.
The Yacht Club is a waterfront dining, drinking, and events destination – a full New York City block in the sky – on the 10th floor of Chelsea's 1930s masterpiece of industrial architecture, the landmarked Starrett Lehigh building.
The Venue Operations Manager is responsible for the daily operational oversight, functionality, organization, and presentation of the entire venue. This role serves as a key liaison between the Executive Director of Operations and the Venue General Manager, ensuring that all facility, operational, financial, and infrastructure-related matters are identified, communicated, and resolved proactively.
The position oversees venue readiness across all front-of-house and back-of-house areas, including restaurant operations, storage facilities, outdoor spaces, infrastructure systems, audio/visual functionality, sanitation standards, vendor coordination, and special event support. The Venue Operations Manager plays a central role in maintaining a fully operational, compliant, guest-ready, and financially organized facility at all times.
The ideal candidate is highly organized, operationally minded, solutions-oriented, and capable of managing multiple moving parts in a fast-paced hospitality environment while coordinating across departments, vendors, contractors, and leadership teams.
- 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. Ensure invoices match the delivery exactly.
- 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.
- Previous experience in hospitality operations, venue management, facilities management, restaurant operations, or related fields preferred.
- 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 preferred.
- 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.
- Bilingual communication skills are a plus.
- Strong attention to detail, accountability, and follow-through.
- Ability to lift and move 30lb–50lb regularly.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the functions of this job, an employee must walk, stand, or remain stationary during the entire shift. Employee must be able to continuously reach, bend, lift, carry, stoop and wipe with the potential for slipping or tripping. Employee must frequently wash their hands and lift or move up to 35 pounds.
- Time Away From Work
- Medical, Vision, and Dental Insurance
- Commuter Benefits
- Paid Safe and Sick Leave
- 401(k) Plan
- Employee Discount
We were raised in the hospitality industry and have come to believe that the highest calling is treating people well, making them feel at home, and communing over good food and drinks. It brings us all together.
We believe everyone should work in an environment where they are well compensated, culturally enriched, and treated with respect. Across the spectrum of our workforce, our employees take home industry leading income.
SL F&B Management LLC DBAThe Yacht Club Management Group NYC is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, age, sex, religion, disability, marital status, veteran status, or any other basis protected by local, state, or federal law.
This employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S.
This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. See Employee Anchor for a comprehensive list of all employee benefits, and refer to plan documents for all specifics, rules, and requirements of plans - above info is highlight information only and is subject to eligibility provisions, and the content of plan and Crew documents. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word word br>mmMwWLliI0fiflO&1
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