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Restaurant Operations Analyst Jobs in New Rochelle, NY

RSR Central LLC

Be Seen First

Area Manager - Buffalo Wild Wings/Dunkin

Kearny, NJ · On-site

$90K - $120K/yr

Analyze restaurant sales and drive improvement in restaurant operations, execution, sales and profitability * Understand local marketing area and competitor trends * Establish sales and service goals ...

RSR Central LLC

Be Seen First

Area Manager - Buffalo Wild Wings/Dunkin

Kearny, NJ · On-site

$90K - $120K/yr

Analyze restaurant sales and drive improvement in restaurant operations, execution, sales and profitability * Understand local marketing area and competitor trends * Establish sales and service goals ...

Dunkin'

District Manager / Multi-Unit Leader

Montvale, NJ · On-site

$72K - $88K/yr

Analyze restaurant sales and drive improvement in restaurant operations, execution, sales and profitability * Understand local marketing area and competitor trends * Establish sales and service goals ...

Dunkin'

District Manager / Multi-Unit Leader

Paramus, NJ · On-site

$69K - $86K/yr

Analyze restaurant sales and drive improvement in restaurant operations, execution, sales and profitability * Understand local marketing area and competitor trends * Establish sales and service goals ...

Chick-fil-A Nanuet

Operations Manager

Nanuet, NY

$25.50 - $27.50/hr

Ensures the Restaurant is always guest-ready Operational Analysis & Problem Solving * Analyzes operational performance, identifying trends related to service times, guest experience, labor, and ...

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All JobsRestaurant Operations Analyst JobsRestaurant Operations Analyst Jobs in New Rochelle, NY

Restaurant Operations Analyst information

See New Rochelle, NY salary details

$15

$34

$58

How much do restaurant operations analyst jobs pay per hour?

As of Sep 3, 2026, the average hourly pay for restaurant operations analyst in New Rochelle, NY is $34.74, according to ZipRecruiter salary data. Most workers in this role earn between $24.76 and $41.54 per hour, depending on experience, location, and employer.

What does a restaurant operations analyst do?

A Restaurant Operations Analyst is responsible for examining and improving the efficiency and effectiveness of a restaurant's operations. They analyze data related to sales, costs, inventory, and staffing to identify trends and areas for improvement. By providing actionable insights and recommendations, they help restaurant managers optimize processes, reduce waste, and increase profitability. Their work often involves developing reports, monitoring key performance indicators (KPIs), and collaborating closely with management teams.

What are the key skills and qualifications needed to thrive as a restaurant operations analyst, and why are they important?

To excel as a Restaurant Operations Analyst, you need strong analytical abilities, a solid understanding of restaurant business operations, and a degree in business, hospitality, or a related field. Familiarity with data analysis tools like Excel, POS systems, and restaurant management software is essential, and certifications in data analytics or hospitality management can be beneficial. Excellent problem-solving skills, attention to detail, and effective communication help you interpret data and collaborate with staff and management. These skills enable analysts to identify operational inefficiencies, guide strategic decisions, and drive overall restaurant performance.

How does a restaurant operations analyst typically collaborate with other departments to improve efficiency?

A Restaurant Operations Analyst regularly works alongside teams such as finance, marketing, and restaurant management to gather data and implement process improvements. This collaboration often involves analyzing sales trends, customer feedback, and operational workflows, then sharing insights and recommendations through reports and meetings. By working cross-functionally, the analyst helps to identify bottlenecks, support strategic decisions, and ensure smoother day-to-day operations across the restaurant chain. Effective communication and a proactive approach are key to driving meaningful change in this role.

What is the difference between Restaurant Operations Analyst vs Restaurant Manager?

AspectRestaurant Operations AnalystRestaurant Manager
Primary FocusAnalyzing data to improve operational efficiencyOverseeing daily restaurant operations and staff management
Required SkillsData analysis, reporting, problem-solvingLeadership, customer service, staff supervision
Work EnvironmentOffice setting, data-driven tasksFront-of-house and back-of-house management
Common CertificationsBusiness or hospitality analytics certificationsFood safety, management certifications

The main difference between a Restaurant Operations Analyst and a Restaurant Manager lies in their focus. The analyst concentrates on data analysis and process improvement, while the manager handles daily operations and staff. Both roles are essential for restaurant success but serve different functions within the industry.

What job categories do people searching Restaurant Operations Analyst jobs in New Rochelle, NY look for?

The top searched job categories for Restaurant Operations Analyst jobs in New Rochelle, NY are:

What cities near New Rochelle, NY are hiring for Restaurant Operations Analyst jobs?

Cities near New Rochelle, NY with the most Restaurant Operations Analyst job openings:

Restaurant Operations Analyst jobs near you
Infographic showing various Restaurant Operations Analyst job openings in New Rochelle, NY as of June 2026, with employment types broken down into 96% Full Time, 1% Part Time, 2% Contract, and 1% Nights. Highlights an 86% Physical, 5% Hybrid, and 9% Remote job distribution, with an average salary of $72,251 per year, or $34.7 per hour.

Director of Restaurants | Elevated Italian Brand | NYC

One Haus

New York, NY • On-site

$140K - $150K/yr

Full-time

Re-posted 10 days ago

Job description

An iconic NYC restaurant group is seeking an experienced Director of Restaurants to join the leadership team. The Director of Restaurants (DR) is responsible for overseeing the development, operations, and overall performance of three restaurant locations, ensuring high standards of service, operations, and facilities management. Working closely with the restaurant management teams, the DR will ensure that each location consistently delivers an exceptional guest experience while adhering to company standards. This leadership role is critical to the success of the business and requires clear, effective communication and strong operational expertise.


The Director of Restaurants is a full-time, exempt position requiring an average of 50 hours per week, overseeing both NYC and Hamptons operations.


Key Responsibilities:

Standards and Execution:

  • Oversee and guide restaurant management in the execution of service, ensuring that each guest receives a high-quality, consistent experience at all locations.
  • Ensure all service and operational standards are maintained across the three restaurants, including but not limited to: steps of service, product quality, and opening/closing procedures.
  • Provide managers with the necessary tools and resources to train and develop their teams.
  • Collaborate with management to ensure that the ambiance (e.g., music, lighting, décor) meets brand expectations at each location.
  • Serve as floor manager when necessary to maintain operational oversight.


Personnel Management & Development:

  • Direct and support the General Managers and Chefs at each location.
  • Develop, implement, and maintain training materials and procedures to standardize management practices across locations.
  • Identify and foster leadership potential within the management teams, actively participating in their growth and development.
  • Conduct regular manager meetings to discuss the operations of each unit, offering instruction and development opportunities.
  • Ensure clear and timely communication of company policies, procedures, and updates to all relevant parties.


Recruitment & Staffing:

  • Work in collaboration with the VP of Operations, HR, and ownership to refine and enhance recruitment processes.
  • Play an active role in hiring restaurant management, working closely with company leadership on General Manager hires and overseeing GM-led recruitment for junior management positions.


Financial Oversight:

  • Ensure that all locations meet financial targets, including product cost, revenue, and labor goals.
  • Work with restaurant management to develop their understanding of financial management, including budgeting, cost control, and financial performance analysis.


Special Events:

  • Collaborate with restaurant teams and ownership on the planning and execution of special events, particularly during high seasons (e.g., summer in the Hamptons).


Physical Demands:

  • This role involves a combination of physical and administrative duties, including speaking, hearing, standing, and occasionally lifting up to 50 pounds. These physical demands may be accomplished with or without reasonable accommodations.