Venue Manager (Poster House)

Great Performances•New York, NY

9d•$75,000 - $80,000•Onsite

About The Position

Great Performances is seeking a hands-on, hospitality-driven Venue Manager to lead daily café operations at Poster House. The role oversees a small front-of-house team, supports financial performance, and coordinates café services and internal events. Working closely with culinary leadership and the Venue Director, the Venue Manager ensures high standards of hospitality, service, food safety, and Department of Health compliance while building client relationships and contributing to the success of Great Performances.

Requirements

Minimum 2–3 years of hospitality management experience.
A combination of relevant education and practical hospitality experience.
Strong leadership and employee management skills.
Proven experience in restaurant or venue management.
Knowledge of and ability to enforce Department of Health guidelines and food safety standards.
Excellent communication, organizational, and written skills.
Ability to handle multiple priorities and coordinate a wide range of operational activities.
Strong problem-solving skills and ability to make sound operational decisions.
Proficiency in Microsoft Office, including Word and Excel.
Ability to maintain proficiency in operational systems including MS Office, Egnyte, Nowsta, ADP, and CaterXpert.
Self-motivation, strong initiative, and leadership ability; must be comfortable working alone.
Food Handler’s Certificate, or willingness to acquire one shortly after hiring.
Valid documentation demonstrating legal eligibility to work in the United States.

Responsibilities

Recruit, select, train, and manage employees to maintain a high-performing team.
Coach staff, manage performance, facilitate ongoing education and training, and lead daily pre-shift meetings.
Direct and assist staff before, during, and after service.
Create and manage employee schedules to support operational needs.
Address and mediate employee concerns professionally and constructively.
Build and maintain strong working relationships with the client team and venue partners.
Operate the café from open to close, including preparing coffee beverages and cocktails, serving prepared food, and maintaining cleanliness.
Coordinate the venue’s operation during scheduled service to ensure smooth service flow and operational efficiency.
Serve as the primary day-to-day client contact, communicating proactively, responding to needs and concerns, and following through.
Prepare reports on operational performance, financial results, and client satisfaction.
Resolve guest concerns and service issues promptly and professionally.
Enforce company service standards, policies, and procedures.
Maintain communication between front-of-house and back-of-house teams.
Partner with commissary culinary leadership to maintain menu execution, food quality, and service standards.
Ensure compliance with Department of Health regulations, food safety standards, and workplace policies.
Manage venue purchasing and inventory orders.
Support the Venue Director with promotional initiatives and operational improvements.
Manage logistics for internal catering events and venue functions.
Assist with rental orders and special event coordination.
Accommodate special client and guest requests as directed by the Venue Director.
Perform additional duties as required by operational needs.