Assistant Operations Manager, Madison's

Relais & Châteaux•Highlands, NC

14h•Onsite

About The Position

The Assistant Operations Manager at Madison’s is responsible for overseeing all aspects of the restaurant's daily operations. This includes organizing each meal period, managing service, developing concepts, and driving departmental innovation with an emphasis on detail, quality, and exceptional customer service. The role also involves supervising staff, including hiring, training, coaching, disciplining, and conducting regular performance reviews. Reporting to both the Operations Manager and the Executive Chef/Food and Beverage Director, the Assistant Operations Manager ensures high standards and operational efficiency.

Requirements

Supervisory experience is essential.
In-depth knowledge of food and beverage operations, preparation, and wine is required.
Ability to work effectively with a large team in a collaborative environment.
Proven ability to remain composed and objective in high-pressure situations, including resolving guest complaints to their satisfaction.
Flexible schedule availability, including nights, weekends, and holidays.
Excellent communication and guest relation skills in English.
Strong listening skills and the ability to clarify and address concerns raised by team members and guests.
Ability to interpret and execute instructions provided in written, oral, or diagram formats.

Nice To Haves

A degree in hospitality or business management is preferred but not required.

Responsibilities

Meet budgeted goals for food, beverage, and labor sales.
Maximize profitability through cost control and quality service.
Manage restaurant inventory, including china, cutlery, glassware, and equipment.
Oversee annual and quarterly inventory projects and submit timely budget requests.
Accurately process payroll and tips.
Develop and manage weekly schedules and daily action plans.
Supervise daily outlet operations, meal preparation, and service.
Inspect and ensure proper table settings, cleanliness, and organization.
Follow established purchasing and requisition procedures.
Maintain detailed records of equipment, monthly stock inventory, labor, and food costs.
Attend weekly BEO meetings, providing updates and recaps on outlet events.
Maintain staff morale, professionalism, and appearance; resolve guest issues in line with company policies.
Perform other duties as assigned by the Food and Beverage Director.