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Restaurant Operations Manager

8bb60755 A0b4 47bb 80cd 38474819bc75 19000101 000001 · Callicoon, NY, US, Callicoon, NY · Deleted · $66,000–$75,000 / year · ADP Workforce Now Recruiting

Job facts

FieldValue
Company8bb60755 A0b4 47bb 80cd 38474819bc75 19000101 000001
TitleRestaurant Operations Manager
Normalized title-
Department / team-
LocationCallicoon, NY, United States
Work model-
Employment typeFull Time
Salary$66,000–$75,000 / year
Statusdeleted
ATS providerADP Workforce Now Recruiting
Posted / first seen2026-05-04 / 2026-05-31
Changed / last seen2026-06-06 / 2026-06-04

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Company breakdownsRole, location, ATS, and work model facets for this company.Open
ATS provider jobsActive postings observed through ADP Workforce Now Recruiting.Open
Provider filtered searchThe same provider as a filtered job collection.Open
City jobsActive postings in Callicoon.Open
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Original postingCanonical source or apply URL captured from the ATS.Open

Linked records

Company8bb60755 A0b4 47bb 80cd 38474819bc75 19000101 000001
Source5bab114f-9439-4aa3-b7a8-d38ea5bac357
ATS providerADP Workforce Now Recruiting

Description

Hotel Restaurant Operations Manager Job Description Position Summary 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. Key Responsibilities Operations Management 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. Staff Scheduling, Training & Development 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. Guest Experience 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. Financial Performance 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. Quality & Compliance 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. Coordination & Communication 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. Qualifications 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. Preferred Qualifications 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. Work Environment This position operates within a fast-paced, full-service resort hospitality environment. The role requires sustained periods of standing, walking, and active supervision across multiple outlet locations throughout each shift. Regular interaction with guests, front-of-house staff, kitchen personnel, and Resort leadership is expected throughout the workday. Given the nature of hospitality operations, the Hotel Restaurant Operations Manager must be prepared to work a variable schedule that includes evenings, late nights, weekends, and holidays consistent with business needs.

Full job record

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Provideradp_workforcenow
Provider Job Key568130
TitleRestaurant Operations Manager
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Statusdeleted
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CountryUnited States
RegionNY
CityCallicoon
Salary Raw66000.00 To 75000.00 (USD) Annually
Salary Min66,000
Salary Max75,000
Salary CurrencyUSD
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First Seen At2026-05-31 18:32:00Z
Last Seen At2026-06-04 09:29:43Z
Last Checked At2026-06-06 13:04:20Z
Last Changed At2026-06-06 13:04:20Z
Inactive At2026-06-06 13:04:20Z
Source Posted At2026-05-04 21:14:00Z
Source Updated At—
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    "requisitionDescription": "<div><p style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;border:none;margin-bottom:2.0pt;text-align:center;' data-pasted=\"true\"><strong><span style='font-size:19px;font-family:\"Arial\",sans-serif;color:#5F0F19;'>Hotel Restaurant Operations Manager</span></strong></p><p style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;border:none;margin-bottom:6.0pt;text-align:center;'><span style='font-size:13px;font-family:\"Arial\",sans-serif;color:#5F0F19;'>Job Description</span></p><p style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;border:none;margin-bottom:2.0pt;'><br></p><p style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;border:none;margin-top:10.0pt;margin-right:0in;margin-bottom:3.0pt;margin-left:0in;padding:0in;'><strong><span style='font-size:15px;font-family:\"Arial\",sans-serif;color:#5F0F19;'>Position Summary</span></strong></p><p style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;border:none;margin-bottom:4.0pt;'><span style='font-size:13px;font-family:\"Arial\",sans-serif;color:black;'>The Hotel Restaurant Operations Manager is responsible for overseeing the daily operations of the Resort&rsquo;s food and beverage outlets, including the main dining room (Alba Nueva), Roman Garden Caf&eacute;, and Villa Caf&eacute; 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&rsquo;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.</span></p><p style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;border:none;margin-top:10.0pt;margin-right:0in;margin-bottom:3.0pt;margin-left:0in;padding:0in;'><strong><span style='font-size:15px;font-family:\"Arial\",sans-serif;color:#5F0F19;'>Key Responsibilities</span></strong></p><p style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;border:none;margin-top:6.0pt;margin-right:0in;margin-bottom:2.0pt;margin-left:0in;'><strong><span style='font-size:13px;font-family:\"Arial\",sans-serif;color:black;'>Operations Management</span></strong></p><div style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;border:none;'><ul style=\"margin-bottom:0in;margin-left: -0.25in;\"><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Oversee the daily operations of the main dining room, caf&eacute;, and coffee shop.</li><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Ensure consistent service quality, cleanliness, and presentation standards across all outlets.</li><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Monitor guest satisfaction and resolve service issues promptly and professionally.</li><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Maintain operational standards, procedures, and service protocols.</li><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Coordinate restaurant hours, staffing levels, and service flow to meet business demand.</li><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Administer all point-of-sale functions through the Symphony POS system, ensuring accuracy in cash handling, transaction processing, and end-of-shift reconciliation.</li></ul></div><p style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;border:none;margin-top:6.0pt;margin-right:0in;margin-bottom:2.0pt;margin-left:0in;'><strong><span style='font-size:13px;font-family:\"Arial\",sans-serif;color:black;'>Staff Scheduling, Training &amp; Development</span></strong></p><div style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;border:none;'><ul style=\"margin-bottom:0in;margin-left: -0.25in;\"><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">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.</li><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">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.</li><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Conduct regular performance evaluations and provide coaching, counseling, and development guidance.</li><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Ensure proper staffing levels at all times and manage labor within approved budget parameters.</li><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Foster a positive, guest-focused team culture and maintain clear communication between service staff and kitchen teams.</li><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Lead by example, maintaining the highest standards of professionalism and hospitality on the floor.</li></ul></div><p style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;border:none;margin-top:6.0pt;margin-right:0in;margin-bottom:2.0pt;margin-left:0in;'><strong><span style='font-size:13px;font-family:\"Arial\",sans-serif;color:black;'>Guest Experience</span></strong></p><div style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;border:none;'><ul style=\"margin-bottom:0in;margin-left: -0.25in;\"><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Ensure guests receive attentive, friendly, and efficient service at all times.</li><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Address and resolve guest concerns quickly and professionally.</li><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Develop initiatives to enhance guest satisfaction and encourage repeat business.</li></ul></div><p style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;border:none;margin-top:6.0pt;margin-right:0in;margin-bottom:2.0pt;margin-left:0in;'><strong><span style='font-size:13px;font-family:\"Arial\",sans-serif;color:black;'>Financial Performance</span></strong></p><div style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;border:none;'><ul style=\"margin-bottom:0in;margin-left: -0.25in;\"><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Monitor revenue, labor costs, and operating expenses across all outlets.</li><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Assist with budgeting, forecasting, and cost control initiatives.</li><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Identify opportunities to increase sales and improve operational efficiency.</li><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Ensure accurate cash handling and proper use of Symphony POS procedures, including daily reporting and reconciliation.</li></ul></div><p style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;border:none;margin-top:6.0pt;margin-right:0in;margin-bottom:2.0pt;margin-left:0in;'><strong><span style='font-size:13px;font-family:\"Arial\",sans-serif;color:black;'>Quality &amp; Compliance</span></strong></p><div style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;border:none;'><ul style=\"margin-bottom:0in;margin-left: -0.25in;\"><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Maintain health, safety, and sanitation standards in accordance with applicable local, state, and federal regulations.</li><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Ensure compliance with all Resort policies, procedures, and food safety guidelines.</li><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Monitor food and beverage quality standards in partnership with the culinary team.</li></ul></div><p style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;border:none;margin-top:6.0pt;margin-right:0in;margin-bottom:2.0pt;margin-left:0in;'><strong><span style='font-size:13px;font-family:\"Arial\",sans-serif;color:black;'>Coordination &amp; Communication</span></strong></p><div style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;border:none;'><ul style=\"margin-bottom:0in;margin-left: -0.25in;\"><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Work closely with the Executive Chef and kitchen leadership to coordinate service flow and menu execution.</li><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Collaborate with hotel management on promotions, events, and seasonal programming.</li><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Provide regular operational updates and performance reports to the Food &amp; Beverage Director.</li></ul></div><p style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;border:none;margin-top:10.0pt;margin-right:0in;margin-bottom:3.0pt;margin-left:0in;padding:0in;'><strong><span style='font-size:15px;font-family:\"Arial\",sans-serif;color:#5F0F19;'>Qualifications</span></strong></p><div style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;border:none;'><ul style=\"margin-bottom:0in;margin-left: -0.25in;\"><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Minimum of 3&ndash;5 years of restaurant management experience, preferably within a hotel or multi-outlet environment.</li><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Demonstrated proficiency with ADP Workforce Now for scheduling, timekeeping, and labor management.</li><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Demonstrated proficiency with the Symphony POS system or a comparable enterprise-level point-of-sale platform.</li><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Strong leadership and team management skills with the ability to develop and retain talent.</li><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Excellent guest service and interpersonal communication abilities.</li><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Solid understanding of restaurant financials, labor cost management, and operational reporting.</li><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Ability to manage multiple outlets and competing priorities simultaneously.</li><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">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.</li></ul></div><p style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;border:none;margin-top:10.0pt;margin-right:0in;margin-bottom:3.0pt;margin-left:0in;padding:0in;'><strong><span style='font-size:15px;font-family:\"Arial\",sans-serif;color:#5F0F19;'>Preferred Qualifications</span></strong></p><div style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;border:none;'><ul style=\"margin-bottom:0in;margin-left: -0.25in;\"><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Associate&rsquo;s or Bachelor&rsquo;s degree in Hospitality Management, Restaurant Management, or a related Business field.</li><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Experience managing diverse restaurant concepts, including fine dining, casual dining, and caf&eacute; or coffee shop operations.</li><li style=\"margin:0in;font-size:16px;font-family: initial;border:none;\">Background in hotel food and beverage management within a full-service resort environment.</li></ul></div><p style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;border:none;margin-top:10.0pt;margin-right:0in;margin-bottom:3.0pt;margin-left:0in;padding:0in;'><strong><span style='font-size:15px;font-family:\"Arial\",sans-serif;color:#5F0F19;'>Work Environment</span></strong></p><p style='margin:0in;font-size:16px;font-family:\"Times New Roman\",serif;border:none;margin-bottom:4.0pt;'><span style='font-size:13px;font-family:\"Arial\",sans-serif;color:black;'>This position operates within a fast-paced, full-service resort hospitality environment. 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