Restaurant Operations Manager

Fay Hospitality Catskills LLC•Callicoon, NY

10d•Onsite

About The Position

The Hotel Restaurant Operations Manager is responsible for overseeing the daily operations of the Resort’s food and beverage outlets, including the main dining room (Alba Nueva), Roman Garden Café, and Villa Café Coffee Shop. This role ensures exceptional guest experiences, efficient operations, high food and service standards, and strong financial performance across all restaurant venues. The Hotel Restaurant Operations Manager directly leads, schedules, and trains front-of-house staff; coordinates with the culinary team; and maintains service excellence consistent with Villa Roma’s brand and hospitality standards. All scheduling is administered through ADP Workforce Now, and point-of-sale operations are conducted through the Symphony POS system.

Requirements

Minimum of 3–5 years of restaurant management experience, preferably within a hotel or multi-outlet environment.
Demonstrated proficiency with ADP Workforce Now for scheduling, timekeeping, and labor management.
Demonstrated proficiency with the Symphony POS system or a comparable enterprise-level point-of-sale platform.
Strong leadership and team management skills with the ability to develop and retain talent.
Excellent guest service and interpersonal communication abilities.
Solid understanding of restaurant financials, labor cost management, and operational reporting.
Ability to manage multiple outlets and competing priorities simultaneously.
As an exempt position, the Hotel Restaurant Operations Manager must maintain a flexible schedule and be available to work evenings, nights, weekends, and holidays as required by operational demand.

Nice To Haves

Associate’s or Bachelor’s degree in Hospitality Management, Restaurant Management, or a related Business field.
Experience managing diverse restaurant concepts, including fine dining, casual dining, and café or coffee shop operations.
Background in hotel food and beverage management within a full-service resort environment.

Responsibilities

Oversee the daily operations of the main dining room, café, and coffee shop.
Ensure consistent service quality, cleanliness, and presentation standards across all outlets.
Monitor guest satisfaction and resolve service issues promptly and professionally.
Maintain operational standards, procedures, and service protocols.
Coordinate restaurant hours, staffing levels, and service flow to meet business demand.
Administer all point-of-sale functions through the Symphony POS system, ensuring accuracy in cash handling, transaction processing, and end-of-shift reconciliation.
Develop, publish, and manage all front-of-house staff schedules across all outlets; all scheduling must be completed and maintained exclusively within ADP Workforce Now.
Design and deliver comprehensive onboarding and ongoing training programs for all front-of-house staff, covering service standards, Symphony POS operation, safety procedures, and guest relations.
Conduct regular performance evaluations and provide coaching, counseling, and development guidance.
Ensure proper staffing levels at all times and manage labor within approved budget parameters.
Foster a positive, guest-focused team culture and maintain clear communication between service staff and kitchen teams.
Lead by example, maintaining the highest standards of professionalism and hospitality on the floor.
Ensure guests receive attentive, friendly, and efficient service at all times.
Address and resolve guest concerns quickly and professionally.
Develop initiatives to enhance guest satisfaction and encourage repeat business.
Monitor revenue, labor costs, and operating expenses across all outlets.
Assist with budgeting, forecasting, and cost control initiatives.
Identify opportunities to increase sales and improve operational efficiency.
Ensure accurate cash handling and proper use of Symphony POS procedures, including daily reporting and reconciliation.
Maintain health, safety, and sanitation standards in accordance with applicable local, state, and federal regulations.
Ensure compliance with all Resort policies, procedures, and food safety guidelines.
Monitor food and beverage quality standards in partnership with the culinary team.
Work closely with the Executive Chef and kitchen leadership to coordinate service flow and menu execution.
Collaborate with hotel management on promotions, events, and seasonal programming.
Provide regular operational updates and performance reports to the Food & Beverage Director.