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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,000.00 - $85,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
performance bonuses
Professional development opportunities
Flexible work schedule
Job Description
This opportunity is with a large, nationally recognized organization that is a leader in the food and beverage industry, specifically supporting restaurant and catering operations across a dynamic, multi-unit environment based in Cincinnati, OH. This company is known for its commitment to growth and excellence in hospitality management, delivering high-quality food and beverage services that uphold strong standards of operational performance and customer satisfaction. The organization has a solid corporate infrastructure and resources, providing a stable and supportive environment for its employees. Comprehensive benefits accompany this position, alongside a competitive salary range of $80,000 to $85,000.
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Job Requirements
- Bachelor's degree in hospitality management, business administration, or related field preferred
- Minimum of 3 years leadership experience in restaurant operations, catering, or hospitality management
- Proven experience in project management and data analytics
- Proficiency in Excel and presentation software
- Strong organizational skills and ability to multitask
- Excellent communication and interpersonal skills
- Ability to work collaboratively with cross-functional teams
Job Qualifications
- 3-6+ years of leadership experience in restaurant operations, catering, or hospitality management
- Strong understanding of multi-unit food and beverage operations
- Experience supporting or executing new restaurant openings
- Demonstrated ability in project management, reporting, and analytics
- Advanced proficiency in Excel and presentation tools (PowerPoint/Google Slides)
- Highly organized with the ability to manage multiple priorities
- Strong communication and stakeholder management skills
Job Duties
- Manage and oversee new restaurant opening projects, ensuring timelines, budgets, and deliverables are met
- Develop and maintain project plans, trackers, and status reports for leadership visibility
- Create data-driven reports, dashboards, and executive presentations
- Analyze operational and catering performance to support strategic decision-making
- Coordinate cross-functional teams including operations, culinary, and catering
- Act as a liaison between field teams and corporate leadership
- Ensure consistency, accountability, and communication across all initiatives
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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