Operations Manager
- The Monarch Hotel SBE Restaurant Group LLC
- 3.5 New Orleans, LA Job Details $80,000
- $90,000 a year 13 hours ago Qualifications Food and beverage product quality management Optimizing workflow processes Hotel cost control Kitchen health and safety standards Employee onboarding Staff supervision Performance improvement leadership Hotel regulations compliance Process audits Food service health code compliance Hospitality industry recruitment Bar safety compliance (food service) Safety regulations Operations coordination Coaching Staff scheduling Hotel quality control Menu item upselling Vendor coordination Routine inspections Team scheduling Performance feedback (performance evaluation method) Hotel quality assurance Inclusive leadership practices Team development Food service inventory management Kitchen cost control Employee health (regulatory compliance standards) Decision making Financial control management Full Job Description Established in 2002 by Founder and CEO Sam Nazarian, sbe is a privately held, leading lifestyle hospitality company that develops, manages and operates world-class hotels, restaurants, lounges and nightclubs.
Through exclusive partnerships with cultural visionaries, sbe is devoted to creating extraordinary experiences throughout its proprietary brands with a commitment to authenticity, sophistication, mastery and innovation. Over the last decade, sbe has mastered the art of creating desirable destinations; the lifestyle platform included over 100 hotels and 150 restaurants and lounges. In 2020, Nazarian sold the remaining 50% stake of sbe's hotel platform to Accor Hotels. The $850 million cash and asset swap deal was groundbreaking for the lifestyle hotel category. For nearly 20 years, SLS, born from Nazarian's vision, has led the luxury lifestyle hospitality experience, re-defining new levels of service, re-imagining the hotel restaurant and dining offer, dreaming up the most captivating spaces and delivering all with a mischievous charm uniquely its own. In doing so, SLS re-shaped expectations of luxury. With an ambitious spirit, sbe grew their empire by acquiring Morgans Hotel Group, adding iconic brands like Delano and Mondrian to the company's portfolio. Since its acquisition, Nazarian's passion for creating extraordinary experiences grew. Today, sbe is poised to take their special brand of lifestyle to the next level with a new concept, HQ. sbe recently announced an exclusive partnership with iconic singer, songwriter, actor and entrepreneur Marc Anthony and his company Magnus as new equity partners in sbe. This powerhouse partnership between longtime friends and titans of industry, Sam Nazarian and Marc Anthony, represents a major milestone in the continued growth and evolution of the leading luxury and lifestyle brand. sbe's new multi-vertical business strategy will focus on growing the brand among Latin American audiences. This partnership with Marc Anthony will not only strengthen but also solidify sbe's position as the leading luxury and lifestyle hospitality platform in the world, amplifying its well-established restaurant and entertainment portfolio, Disruptive Restaurant Group, and the largest premium QSR brand and digital food company, C3. HQ joined Wyndham's Registry Collection Hotels brand, tapping into the scale, resources and reach of the world's largest hotel franchisor. With the magic scaled to multiple hotels & residences and further in development, the dream is expanding and evolving, reinterpreted through the creative visions of a diverse ensemble of leading designers, architects and chefs. Job Summary The Operations Manager is responsible for the day-to-day execution and performance of hotel operations, with a primary focus on food & beverage (bar and kitchen) and cross-functional service delivery. Acting as a key leader on property, this role bridges strategic direction from the General Manager with hands-on operational leadership, ensuring seamless guest experiences, strong financial performance, and high team engagement across departments. Key Responsibilities Oversee daily operations across hotel service areas, including front-of-house, bar, and kitchen Act as Manager-on-Duty (MOD), ensuring smooth operations and decision-making during all shifts Ensure consistency in service standards, brand execution, and operational procedures Partner with department leaders (Front Desk, Housekeeping, Culinary, Bar) to align execution and priorities Directly oversee bar and kitchen performance, ensuring quality, presentation, and efficiency Monitor food safety, sanitation, and alcohol compliance standards Collaborate with culinary and bar teams on menu execution, promotions, and cost efficiency Drive service flow improvements to enhance guest experience and reduce ticket times Support inventory management, ordering, and vendor coordination Champion a guest-first culture across all departments Actively engage with guests to ensure satisfaction and resolve escalations Monitor service quality metrics and guest feedback platforms (reviews, surveys, etc.) Lead service recovery efforts for complex or high-impact issues Support the General Manager in achieving revenue, profitability, and cost-control targets Monitor key financial drivers including labor, food cost, beverage cost, and operating expenses Identify opportunities to drive revenue through upselling, programming, and operational efficiency Supervise and support department supervisors and junior managers Assist in hiring, onboarding, and training across operations teams Provide coaching, feedback, and performance management Foster a culture of accountability, inclusion, and high performance Ensure scheduling aligns with business needs and labor goals Ensure compliance with health, safety, labor, and alcohol regulations Enforce company policies, procedures, and brand standards Conduct operational audits and ensure readiness for inspections Promote a safe and respectful working environment Execute operational strategies set by the General Manager Identify process improvements and implement best practices Support implementation of new systems, initiatives, or property enhancements Qualifications & Skills Prefer a minimum of three (3) of hospitality or restaurant management experience Must be at least 21 years of age or older Work Schedule Requires flexibility to work evenings, weekends, and holidays Physical & Mental Requirements Must be able to stand or walk a minimum eight (8
- hour shift and work inside assigned bar area in the venue.
Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary. Must be able to lift and carry 25-50 pounds. Must be able to work inside and outside at all times of the year as needed, based upon business volumes. Affirmative Action / EEO Statement We are an equal-opportunity employer who is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, religion, sex, sexual orientation, gender identity and/or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other protected characteristic as outlined by federal, state, or local laws. We believe in, embrace, and abide by the spirit, as well as, to the letter of all applicable laws and regulations. Our policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, internships, and apprenticeship. Our hiring decisions are based solely on qualifications, merit, and business needs at the time.
