Required Years of Experience
2 years
Job Details
Multi-Unit Operations Manager – BBianco Hospitality
Based in NYC | Hybrid Work + Travel
BBianco Hospitality, the team behind Santi by Chef Michael White and a growing portfolio of exceptional dining destinations, is seeking a driven and versatile Multi-Unit Operations Manager to help lead our next chapter of growth. With five restaurants currently operating across Puerto Rico, Miami, New York City, and the Bahamas, and two new locations on the way, this role is an exciting opportunity to help shape the future of a dynamic and expanding organization.
This position is ideal for someone eager to grow and ready to roll up their sleeves. You’ll work directly with ownership and alongside general managers to help drive operational consistency, support new restaurant openings, and serve as a key connector across locations.
What You’ll Do:
- Partner closely with GMs at each property to support day-to-day operations, ensuring strong alignment with BBianco’s FOH standards and guest experience goals.
- Participate in all restaurant operations meetings and provide strategic and tactical support across units, with a focus on execution and follow-through.
- Coordinate special projects such as buildouts, new opening logistics, and RFP development (i.e., managing design, vendor relations, budgeting, and timelines for new locations).
- Provide hands-on support with staffing planning, marketing coordination, and event execution across markets.
- Act as an operational extension of ownership, stepping in where needed to advance initiatives that improve efficiency, branding, and consistency.
Who You Are:
- You bring a strong FOH foundation and a sharp understanding of fine dining service standards
- You have a few years of leadership experience and are ready to take on a broader multi-unit role
- You’re organized, resourceful, and eager to learn the ins and outs of hospitality operations from the ground up.
- You thrive in fast-moving environments, are comfortable managing competing priorities, and enjoy collaborating across teams and departments.
- You’re based in NYC and comfortable with frequent travel to domestic and international locations as needed.
What We Offer:
- Salary range of $80,000–$125,000, depending on experience.
- Health insurance, pre-tax transit benefits, and paid time off.
- The chance to work closely with ownership and senior leadership on high-impact projects.
- A front-row seat to the growth of a respected and expanding hospitality group, with real opportunity to grow alongside it.
BBianco Hospitality Group is proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.
Compensation Details
Compensation: Salary ($80,000.00 - $125,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts
Required Skills
Leadership
Strategic Thinking
Coaching and Mentoring
Adaptability
Conflict Resolution
Customer Service Orientation
Attention to Detail
Time Management
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Part of BBianco Hospitality
Michael White, the renowned chef, restaurateur and innovator who helped define Manhattan’s modern Italian restaurant scene with destinations like Marea, Ai Fiori, and Osteria Morini, makes his return to New York with the October opening of Santi, from his BBianco Hospitality Group. Situated in the heart of midtown at Tishman Speyer’s 520 Madison Avenue, Santi will explore seasonal Italian cooking through the lens of White’s many years living in Italy and the South of France, offering both a culinary retrospective and an exciting next step in his storied career.
The name Santi is derived from a fond memory of White’s culinary mentor, Gianluigi Morini, a chef and bon vivant who helmed the kitchen at San Domenico. Eager to taste the dishes from the kitchen, he would wave off a plate and utensils and say: “Le mani degli chef sono come le mani dei santi” – “The hands of chefs are like the hands of saints.” At Santi, White’s menu retells the story of his years living and working in Imola, the Amalfi coast, and the South of France, with a menu consisting of handmade pastas, meats, fish, vegetables, crudos, rotating specials, and large format dishes. It builds on his 36 years in the kitchen and traverses the whole of the Italian peninsula with a focus on seasonality. There will be wild game, truffles, and ragouts in the fall, ephemeral green market produce in the spring, and rare ingredients from across the globe incorporated thoughtfully and with nuance.
