Restaurant Manager

Noble 33 is a prominent hospitality and lifestyle company known for its dynamic and innovative approach to social dining. With a portfolio of unique restaurants both in the United States and internationally, Noble 33 manages and expands iconic brands such as Toca Madera and Casa Madera. The company is not only focused on maintaining these brands but is also actively developing new concepts that push the boundaries of high-energy fine dining. Their expansion plans include future restaurant locations in major cities such as West Hollywood, Toronto, Las Vegas, Chicago, Miami, New York, and Dubai, underscoring their ambition to grow their footprint globally. Noble 33 blends a passion for exceptional food, vibrant atmospheres, and seamless guest experiences, making it a leader in the upscale hospitality industry.

The Restaurant Operations Manager at Noble 33 plays an essential role in the successful daily operations of the front-of-house restaurant environment. Reporting directly to the General Manager, this role is pivotal in ensuring that each guest interaction aligns with the company’s elevated standards. This position is tailored for a hands-on hospitality leader who excels in team development and is passionate about building strong operational fundamentals within a dynamic and fast-paced restaurant group. As a key leader, the Restaurant Operations Manager oversees and supports committed employees, fosters a positive and accountable team culture, and works closely with the executive team to control costs and drive revenue. The role involves active participation in recruitment, training, scheduling, and performance management, as well as ensuring compliance with health, safety, and sanitation regulations.

Operational excellence is a cornerstone of this position, requiring the manager to maintain proficiency across all front- and back-of-house functions. They are responsible for the operational integrity of the venue, including administrative responsibilities, maintenance oversight, and approval of service comps and voids following company policies. The manager also plays a significant role in sustaining brand standards with consistent food and beverage presentation and service quality. Regular venue walkthroughs and prompt response to guest concerns help maintain the