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.

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.

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.

• 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.

• 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.

• 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