Restaurant Operations Manager

Restaurant Operations Manager – Dudley’s, NYC
Salary: $75,000 + Bonus + Full Benefits

Dudley’s, a bustling and beloved restaurant in New York City’s Lower East Side, is seeking a highly motivated Restaurant Operations Manager to lead and oversee front-of-house (FOH) operations. This is a hands-on leadership role for someone passionate about hospitality, guest experience, and team development in a high-volume environment.

About Dudley’s:

Combining Australian hospitality with vibrant, approachable cuisine and creative cocktails, Dudley’s has become a staple of the Lower East Side. From morning coffee to late-night dining, we pride ourselves on quality, consistency, and creating an environment where both guests and team members feel at home.

Position Summary:

As the Restaurant Operations Manager, you will supervise daily FOH activities and lead a team committed to exceptional service. Your responsibilities include scheduling, team development, service execution, guest satisfaction, and adherence to company and regulatory standards. You’ll play a critical role in maintaining a welcoming, efficient, and professional dining experience.

Key Responsibilities:

• Lead and supervise daily front-of-house operations to ensure smooth and profitable service.
• Deliver warm, gracious hospitality by anticipating guest needs and resolving issues proactively.
• Interview, hire, train, and develop FOH team members, fostering a culture of accountability and growth.
• Create and manage staff schedules to meet labor and service goals.
• Conduct and assist with performance reviews and staff coaching.
• Maintain a thorough understanding of food and beverage menus and ensure accurate communication to guests.
• Oversee POS functions, including manager-level approvals and end-of-shift reconciliation.
• Monitor and order FOH operational supplies as needed.
• Ensure adherence to all federal, state, and local health, safety, and labor regulations.
• Enforce Department of Health and company sanitation standards.
• Ensure all FOH opening and closing duties are completed correctly and consistently.
• Collaborate and communicate effectively with heart-of-house staff and kitchen leadership.
• Lead or participate in pre-service meetings, departmental meetings, and training sessions.
• Identify and resolve equipment or facility issues promptly, including furniture and fixture maintenance.

Qualifications:

• 2–3 years of management or supervisory experience in a high-volume restaurant or hospitality environment.
• Associate’s degree in Hospitality, Business, or a related field preferred—or equivalent professional experience.
• Strong leadership, communication, and problem-solving skills.
• Organized, detail-oriented, and able to manage multiple priorities.
• Proficient with POS systems, Microsoft Office, and restaurant technology tools.
• Completion of Company Manager Training, Food Handler’s Certificate, PCI/DSS, and Alcohol Awareness Training (or willingness to obtain).
• Must be able to stand, bend, and lift up to 50 lbs for extended periods.
• Able to work flexible hours, including evenings, weekends, and holidays.
• Comfortable working in a fast-paced, physically demanding, and ever-changing environment.

What We Offer:

• Competitive salary of $75,000 annually
• Performance-based bonus structure
• Full benefits package including health insurance, paid time off, and dining discounts
• A supportive leadership team and collaborative company culture
• Growth opportunities within a respected hospitality group