Nightlife Operations Manager - Carversteak NY

Carver Road Hospitality•New York, NY

2d•Onsite

About The Position

Carver Road Hospitality is seeking an experienced, dynamic, and hospitality-driven Restaurant & Nightlife Operations Manager for its New York City team. The position assists with daily restaurant operations, front-of-house service, and late-night entertainment experiences, working closely with the General Manager and leadership team to support operational efficiency, exceptional guest experiences, employee development, and company standards. The ideal candidate can balance refined restaurant service with the energy and demands of nightlife operations in a fast-paced, high-volume hospitality environment.

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.
Monitor venue ambiance, including lighting, music levels, cleanliness, and overall atmosphere.
Coordinate with entertainment teams, DJs, and performers when applicable.
Oversee opening and closing procedures.
Maintain the cleanliness, organization, and presentation of 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 repairs to the General Manager.
Participate in recruiting, interviewing, hiring, training, and supervising front-of-house employees.
Coach employees, provide 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 communication between front-of-house, back-of-house, and management teams.
Anticipate guest needs, deliver exceptional hospitality, and maintain an active presence throughout service.
Address guest concerns and resolve service-related issues promptly and professionally.
Ensure employees demonstrate professionalism, hospitality, and attention to detail.
Maintain in-depth knowledge of food and beverage 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 in coordination 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 for guests and employees.
Address operational concerns and escalate incidents to the appropriate leadership team.
Use professionalism and sound judgment in high-pressure situations.
Perform additional duties and responsibilities as assigned by management.