A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
Health insurance Paid time off Training & development 401(k) matching Bonus based on performance Employee discounts Upstream Hospitality Group is a growing restaurant group with multiple hospitality concepts across Long Island, NYC, and beyond. We are excited to share that we are growing our Tap Room concept across Greater Long Island and NYC, and we are looking for experienced Restaurant Operations Managers to join our team. We are seeking hands-on, guest-facing restaurant leaders who are passionate about hospitality, team culture, and strong daily operations. This role is ideal for hospitality professionals who enjoy leading from the floor, supporting both FOH and BOH teams, creating great guest experiences, and helping bring the Tap Room culture to life as we continue to grow. Key Responsibilities Lead and support daily restaurant operations to ensure smooth shift execution. Be visible and guest-facing during service, creating a positive and consistent guest experience. Maintain Tap Room standards for hospitality, food quality, cleanliness, safety, and service. Coach, train, and develop team members through daily feedback and hands-on leadership. Support kitchen operations, including line readiness, ticket times, prep standards, food quality, sanitation, and communication between FOH and BOH. Respond quickly and professionally to guest and team member concerns. Monitor labor, staffing, sales, and overall shift performance. Support cash handling, deposits, manager paperwork, and required administrative tasks. Assist with hiring, onboarding, training, and developing team members. Communicate maintenance issues, operational needs, and service opportunities to the General Manager and leadership team. Ensure company policies, safety standards, and compliance expectations are followed. Ideal Candidate Background Experience in fast casual, full-service, or high-volume restaurants preferred. Brings a strong passion for hospitality and understands how guest-facing leadership supports Tap Room culture. Strong understanding of both front-of-house and kitchen operations. Strong communication, coaching, and problem-solving skills. Ability to support, motivate, and hold team members accountable. Food safety knowledge or certification preferred. Flexible schedule required, including nights, weekends, and holidays. What Success Looks Like Tap Room culture is represented through genuine hospitality, teamwork, pride, and a strong guest-first approach. Daily shifts run smoothly with strong communication between FOH and BOH. Team members are coached, supported, and held accountable to Tap Room standards. Food quality, service standards, cleanliness, and safety expectations are consistently maintained. The restaurant is prepared for service, with strong line readiness, staffing, and operational execution. The Restaurant Operations Manager is a visible, hands-on leader who supports the team and helps the business grow. Compensation & Benefits 401(k) with company match
Health Care Benefits :
Medical, Dental, Vision Paid time off Flexible scheduling Complimentary team member meals Employee discounts Opportunities for advancement
