Nightlife Operations Manager - Carversteak NY

Carver Road Hospitality•New York, NY

1d•$75,000 - $90,000•Onsite

About The Position

Carver Road Hospitality is seeking an experienced, dynamic, hospitality-driven Restaurant & Nightlife Operations Manager for Carversteak New York City. The role assists the General Manager and leadership team in overseeing daily restaurant operations, front-of-house service, and late-night entertainment experiences. It supports operational efficiency, exceptional guest experiences, employee development, and adherence to company standards in a fast-paced, high-volume hospitality environment that combines refined restaurant service with nightlife operations. The manager oversees front-of-house operations and the transition from restaurant dining to late-night service, monitors venue ambiance and presentation, and coordinates with entertainment teams when applicable. The role also contributes to hiring, training, coaching, staffing, guest issue resolution, financial and inventory controls, safety and regulatory compliance, and operational improvements. The position requires a flexible schedule that can include days, evenings, late nights, weekends, and holidays. The work may involve prolonged standing and walking, repetitive movements, bending, and lifting up to 50 pounds, as well as exposure to kitchen equipment, elevated noise levels, and cleaning materials.

Requirements

At least two years of management or supervisory experience in a high-volume restaurant, lounge, nightlife, or hospitality environment.
Strong understanding of restaurant operations, front-of-house service, and nightlife environments.
Demonstrated leadership, organizational, and employee development skills.
Exceptional guest service, communication, and problem-solving abilities.
Ability to manage multiple priorities and make sound decisions in fast-paced environments.
Professional, outgoing, approachable, and team-oriented demeanor.
Strong knowledge of food and beverage service standards.
Ability to work collaboratively with management, culinary teams, and service staff.
Ability to work a flexible schedule, including days, evenings, late nights, weekends, and holidays.
Ability to bend, stand, and lift up to 50 pounds, with or without reasonable accommodation.

Responsibilities

Assist the General Manager and leadership team with daily restaurant and nightlife operations, service standards, and operational efficiency.
Oversee front-of-house operations and maintain a welcoming, professional, and engaging guest experience.
Coordinate the transition from restaurant dining service to late-night operations while maintaining service quality and consistency.
Monitor venue ambiance, including lighting, music levels, cleanliness, and overall atmosphere.
Partner with entertainment teams, DJs, and performers when applicable to coordinate schedules and operations.
Oversee opening and closing procedures in accordance with company standards.
Maintain cleanliness, organization, and presentation throughout the venue.
Monitor service execution and coordinate with culinary and beverage teams to maintain quality and consistency.
Communicate operational needs, maintenance concerns, equipment issues, and repair needs to the General Manager.
Participate in recruiting, interviewing, hiring, training, and supervising front-of-house employees.
Coach employees, provide guidance and performance feedback, and support their professional development.
Ensure employees follow company policies, service standards, and operational procedures.
Foster a positive, professional, collaborative work environment that promotes teamwork and accountability.
Assist with employee-related decisions in accordance with company policies and procedures.
Support employee scheduling, staffing needs, and service coverage.
Promote clear communication between front-of-house, back-of-house, and management teams.
Anticipate and accommodate guest needs, maintain an active presence during service, and resolve guest concerns promptly and professionally.
Ensure employees demonstrate professionalism, hospitality, and attention to detail; maintain knowledge of menus, service standards, and venue offerings.
Promote a welcoming environment that encourages guest satisfaction and repeat business.
Monitor operational performance and identify opportunities to improve efficiency and profitability.
Ensure cash handling, payment processing, and financial procedures comply with company accounting policies.
Support inventory controls, product management, and communication of supply needs.
Monitor labor deployment and staffing efficiency with the General Manager.
Assist with operational improvements that support service quality and financial performance.
Ensure compliance with health, sanitation, food safety, workplace safety, company policies, procedures, and employee handbook standards.
Maintain a safe and professional environment, escalate incidents to appropriate leaders, and exercise sound judgment in high-pressure situations.
Perform additional duties and responsibilities as assigned by management.