Head of Restaurant Operations

Note: please only apply to role if you have 3+ years as a General Manager or a Director of OperationsDescriptionYou’ll be plugged into a rotating roster of client restaurants — from buzzy newcomers toestablished institutions — as a hands-on operations consultant. You’re not writing reports from adistance. You’re walking the floor, watching the line, and knowing what needs to change.Project scopes will vary, but your work will touch:Staff training & service standardsKitchen & station setup / prep flowMenu design & cost engineeringTicket flow & expediting systemsDOH compliance & food safetySeating & floor plan optimizationVendor & supply chain reviewOpening & closing proceduresTeam structure & role clarityOnboarding & staff documentationThis role may also involve leading a webinar series with NYC restaurant leaders and representing Back-House at industry events. The right person is well-connected in the community and passionate about independent restaurant success. The role is part-time to start and likely to turn into a full time opportunity.RequirementsYou’ve worked as a General Manager, Director of Operations, or COO at an independent or multi-unit restaurant — and you’ve done the hard parts, not just supervised them.You have real experience across both FOH and BOH. You know how the kitchen talks to the floor, and where the breakdowns usually happen.You’re a credible presence in a room full of industry veterans. Operators will trust you because you’ve been in their shoes.You can assess a restaurant quickly — walk in, eat, observe — and come back with a clear-eyed diagnosis and a practical plan.You communicate well in writing. Client deliverables matter here.You’re NYC-based, connected to the local dining scene, and genuinely excited about independent restaurants.