Maple & Ash New York - Operations Manager

MAPLE HOSPITALITY GROUP•New York, NY

6d•$80,000 - $90,000•Onsite

About The Position

The Operations Manager is a critical support role at Maple & Ash New York, balancing administrative and financial oversight with hands-on support on the restaurant floor. Approximately 60% of the role focuses on administrative and financial work, including accounts payable and receivable, auditing, payroll, scheduling support, HR documentation, inventory, and purchasing. Approximately 40% focuses on service and floor operations, including supporting front-of-house service, covering operational needs, assisting with guest relations, and reinforcing team culture and standards.

Requirements

At least 3 years of progressive restaurant hospitality experience, including administrative or back-office functions and active floor management.
Experience supporting P&L functions, including invoice processing, bank reconciliation, and detailed report auditing.
Proficiency with industry-standard POS systems, such as Toast, Aloha, or Micros.
Experience with payroll and HR platforms, such as ADP or Workday.
A hands-on, adaptable approach and ability to move between administrative work and demanding service responsibilities.
Strong organizational, written, and verbal communication skills.

Responsibilities

Manage and process accounts payable and receivable, including invoice processing, reconciliation, and vendor statement management.
Conduct daily and weekly audits of closing reports and paperwork to ensure financial accuracy and compliance.
Administer payroll, including entering tips, commissions, and hours, and ensuring accurate and timely submission.
Collaborate with General Managers and Department Heads to support and refine labor scheduling forecasts based on business levels and operational budgets.
Maintain employee files, manage new-hire paperwork, and assist with benefit-enrollment documentation.
Assist with office supply inventory, administrative vendor relationships, and tracking operational spending.
Work on the floor to support service, including assisting with host duties, running food, bussing tables, and providing direct support to management.
Provide front-of-house operational coverage during high business levels, managerial vacations, and staff shortages.
Serve as a secondary point of contact for guest relations, handle minor complaints, and uphold white-glove hospitality standards.
Support management by facilitating pre-shift meetings, promoting staff morale, and reinforcing company culture and operational standards.