Production Supervisor

Required

• 7+ years of progressive hospitality leadership experience in high-volume, guest-facing restaurant, café, retail, or experiential environments.
• Direct experience opening a new restaurant or hospitality venue from pre-construction through launch is strongly preferred.
• Proven ability to lead complex, concept-driven operations with a strong focus on guest experience, team performance, and operational consistency.
• Strong business and strategic judgment, with experience using guest feedback, operational data, and performance metrics to refine service models and improve results.
• Experience overseeing bar and beverage operations, including vendor management, compliance, inventory controls, and service execution.
• Strong financial acumen, including experience with budgeting, forecasting, labor management, cost control, and P&L performance.
• Exceptional communication, problem-solving, and organizational skills, with the ability to work effectively across internal teams and external partners.
• Comfort working with technology-enabled hospitality environments, including POS systems, digital ordering platforms, CRM tools, and business intelligence or reporting systems.
• Ability to thrive in a fast-paced, evolving environment while maintaining a strong focus on guest experience, team culture, and business performance.
• NYC Food Protection Manager Certification required, or ability to obtain certification prior to beginning management duties at the Flagship.