Operation Manager (MIT Program in multi locations) Visa Sponsorship Available
ConfidentialOperations Manager in Training (MIT) Nice Day Group Inc. Location: New York City, NY (Multiple Locations) Employment Type: Full-Time Department: Restaurant Operations Career Path: Manager in Training → Assistant General Manager → General Manager → Multi-Unit Operations About Nice Day Group Nice Day Group Inc. is a growing hospitality company dedicated to bringing innovative dining experiences to our communities. Through our restaurant concepts, including Junzi Kitchen, we combine authentic flavors, modern hospitality, and operational excellence to create memorable guest experiences. As we continue to expand, we are looking for motivated, ambitious individuals to join our Operations Manager in Training (MIT) Program and develop into the next generation of restaurant leaders. About the MIT Program Our Operations Manager in Training (MIT) Program is a structured, hands-on management development program designed to prepare future restaurant leaders. Participants will gain practical experience across restaurant operations, team leadership, inventory management, labor planning, customer service, and business performance. Through guided training, mentorship, and performance evaluations, MIT participants will develop the skills needed to manage daily restaurant operations and progress toward leadership positions within Nice Day Group. This opportunity is ideal for recent graduates, early-career professionals, and individuals with hospitality, business, or restaurant operations experience who are interested in building a long-term career in restaurant management. Key ResponsibilitiesRestaurant Operations & Operational Excellence Participate in daily restaurant operations, including opening and closing procedures, food preparation, order fulfillment, and guest service. Learn and execute company Standard Operating Procedures (SOPs) to ensure consistency, efficiency, and quality. Support managers in coordinating Front of House (FOH) and Back of House (BOH) operations. Monitor service speed, order accuracy, food quality, and overall guest satisfaction. Identify operational bottlenecks and recommend improvements to workflow and productivity. Assist in maintaining food safety, sanitation, and workplace safety standards. Team Leadership & People Management Support daily shift leadership, employee supervision, and team coordination. Assist with onboarding, training, coaching, and performance feedback. Learn effective communication, conflict resolution, and employee engagement strategies. Develop the ability to lead diverse, multicultural teams in a fast-paced environment. Help foster a positive, respectful, and accountable workplace culture. Participate in staffing and scheduling activities based on business needs. Business Operations & Financial Management Learn fundamental restaurant financial metrics, including sales performance, labor cost, food cost, and profitability. Assist with labor scheduling, workforce planning, and productivity analysis. Support inventory management, purchasing, waste reduction, and cost-control initiatives. Review operational reports and identify opportunities to improve business performance. Gain exposure to restaurant budgeting, sales forecasting, and performance management. Guest Experience & Service Excellence Deliver excellent customer service and ensure a positive guest experience. Assist in resolving customer concerns and service-related issues. Support initiatives to improve guest satisfaction, service efficiency, and customer retention. Maintain consistent brand standards across all guest interactions. Management Development & Continuous Improvement Complete assigned MIT training modules, operational assessments, and leadership development activities. Participate in regular coaching sessions and performance reviews with restaurant leadership. Take increasing ownership of shift operations as training milestones are achieved. Contribute ideas to improve operational processes, team productivit…