Back of House Manager

Compass Group•New York, NY

33d•$100,000 - $110,000

About The Position

We are seeking a highly organized and solutions-driven Back of House Manager to support the daily operations of Marcel, a multi-faceted cultural dining destination where cuisine, hospitality, design, and precision intersect. This role is essential to maintaining the standards behind the scenes that allow the guest experience to feel effortless, refined, and consistently excellent. The Back of House Manager serves as a jack-of-all-trades operational leader, overseeing facility readiness, food safety, sanitation, receiving, and maintenance across a complex, high-volume environment. This position requires hands-on involvement, sharp attention to detail, and the ability to move fluidly between departments while upholding the highest standards of safety, cleanliness, and organization.

Requirements

3 plus years of experience in quality assurance, facilities management, or operations within hospitality or foodservice
Strong working knowledge of food safety, sanitation, and health department compliance
Experience supervising prep, stewarding, or utility teams in a high-volume environment
Comfort working across multiple disciplines: facilities, safety, receiving, and operations
Highly organized, detail-driven, and proactive in identifying and solving problems
Ability to remain calm, practical, and solution-oriented in a fast-paced setting
Strong communication skills and the ability to work collaboratively across departments
Flexibility to work early mornings, nights, weekends, and holidays as operational needs require

Nice To Haves

ServSafe or equivalent food safety certification strongly preferred

Responsibilities

Oversee all food safety, sanitation, and quality assurance programs across kitchen, prep, storage, and service areas
Ensure full compliance with health department regulations, internal safety standards, and sanitation protocols
Supervise prep cooks and utility staff, ensuring proper procedures, cleanliness, and organization at all times
Manage receiving, inspection, and verification of all incoming product, ensuring accuracy, quality, and proper storage
Maintain detailed logs and documentation for sanitation, temperature controls, cleaning schedules, and inspections
Coordinate and oversee repairs, preventative maintenance, and facility needs across multiple outlets
Serve as the primary point of contact for facilities issues, troubleshooting and resolving problems proactively
Partner closely with culinary, service, and operations leadership to support smooth daily execution
Anticipate operational risks and address issues before they impact service or safety