Operations Manager

Mēdüzā Mediterrania•New York, NY

1d•Onsite

About The Position

Meduza Mediterrania is an experience for all of your senses. Rooted in the mythology of the Mediterranean, the name evokes transformation, allure, and a world where every moment feels captivating. Inspired by the region’s flavors, traditions, and spirit, the menu celebrates peak ingredients, bold taste, and a balance of sophistication and pleasure. Each dish and each handcrafted cocktail reflect thoughtful artistry and a commitment to elevated dining. Meduza Mediterrania embodies high energy, impeccable service, and immersive atmosphere, creating moments that feel both indulgent and unforgettable. The Noble 33 Hospitality and lifestyle company is seeking an Operations Manager for Meduza Mediterrania NEW YORK! Mission Responsible for assisting the General Manager with the overall operation of Meduza Mediterrania NYC as well as overseeing Back of House functions. The Operations Manager works with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. The Restaurant Operations Manager reports to General Manager.

Requirements

College degree in Business, Hospitality, or a Related field; or equivalent mix of education and experience
Two to three years in a management position, preferably in an upscale or lifestyle brand hotel
Thorough knowledge of Food and Beverage preparation techniques, health department rules and regulations, liquor laws and regulations
Ability to multitask, work in a fast paced environment and have a high level attention to detail
Strong verbal and written communication skills in English
Passion for hospitality and for creating exceptional guest experiences
Proven ability to develop and maintain positive and productive working relationships with other employees and departments
Ability to work independently and to partner with others to promote an environment of teamwork
Available to work on call shifts, after hours, over weekends and on holidays.
Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
Stand, sit, or walk for an extended period of time or for an entire work shift
Reach overhead and below the knees, including bending, twisting, pulling, and stooping
Requires manual ability to use, carry, and operate all necessary equipment

Responsibilities

Assist with interviewing, hiring, training, development and retention of qualified employees.
Schedule, conduct, and document employee performance reviews according to standard operating procedure.
Identify, train and develop key employees for growth, advancement and promotion.
Become proficient in all job functions of both front and back of house employees.
Comprehend and adhere to all Health Code and sanitation guidelines as prescribed by federal, state, and local regulations.
Communicate repair and maintenance needs to the General Manager and/or appropriate repair source.
Become proficient in the use of all restaurant computer equipment, including Aloha, Ctuit, PlateIQ, Harri, Paylocity, Open Table.
Clear understanding of BOH operations.
Direct and supervise employees on a daily basis in a fair and dignified manner
Assist GM with training, coaching and development of management team in areas including: Company culture, systems, policies and procedures, personal growth, operational and financial knowledge, interpersonal skills, and organizational techniques.
Identify, address, and document individual employee performance problems according to standard operating procedure.
Address customer complaints and problems effectively and courteously on an as needed basis. Use tact and good judgment when dealing with difficult guests. Respond to the guests needs with patience and courtesy.
Ensure proper pars and inventory management systems are in place, keep active/running total/par 2.
Manage labor dollars, controlling overtime and labor % according to budget
Ensure anti-theft measures are in place for all COGs supplies
Ensure accurately monthly inventory is completed and turned in on time
Perform departmental Labor cost analysis and oversight
Become proficient in and assist the General Manager with all restaurant financial procedures.
Daily completion of Contractor Payroll
Weekly completion of Restaurant Payroll through Ctuit/Aloha and Harri
Complete ServeSafe Management course.