Director of Operations, Garden of the Gods Visitor Center (Colorado Springs, CO)

Craft Culinary Concepts • Colorado Springs, CO

2d • Onsite

About The Position

This role offers the chance to lead, develop, and inspire exceptional teams while delivering meaningful client and guest experiences through hands-on leadership at Garden of the Gods. The Director of Operations is responsible for managing all food and beverage operations at the Garden of the Gods Visitor Center within the Gateway Café.

Requirements

• Extensive food and beverage knowledge with experience with café and/or concessions operations.
• Effective communication skills across a diverse population of employees, clients, partners, etc.
• Ability to multi-task and troubleshoot in a high stress, fast-paced, live production work environment
• Must be creative, innovative, enthusiastic, high-energy, results oriented with a commitment to excellence
• Familiarity with restaurant management software(s) to include Point-of-Sale, scheduling platforms, etc.
• Strong leadership, motivational, and people skills to create and foster collaborative work environment, with an emphasis on teamwork
• Experience with financial management
• Candidate must be able to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays
• Applicants must be authorized to work for any employer in the U.S. We are unable to sponsor or take over sponsorship of a student or employment Visa (including, but not limited to F-1, M-1, J-1, H-1B, OPT and/or CPT programs, etc.).

Nice To Haves

• Bachelor’s degree in business administration and/or Hotel & Restaurant Management or equivalent experience preferred

Responsibilities

• Oversee the staffing and management of all employees including ensuring adequate training, scheduling, labor rates, performance, and compliance with established company policies and procedures
• Oversee the onboarding of new employees to include background check, system entry, E-Verify, training and completion of food handler’s cards or other trainings as assigned
• Develop, interpret, and implement company policies and best practices
• Coordinate daily operations according to organizational standards of excellence
• Forecast revenue and work within established budgetary guidelines
• Coordinate menus and pricing with Corporate Director of Culinary and location client as required by the venues agreement
• Attend events and/or meetings to ensure client needs are met
• Ensure compliance with all health and safety regulations
• Administer payroll to include distribution of tip reports, transfers, approving time, and completing payroll reporting
• Oversee all location purchases including food, supplies, equipment, etc. while following budgetary and specified product guidelines
• Provide reporting to corporate leadership as requested
• Coordinate maintenance, service, cleaning, etc. of equipment and venue
• Other duties as assigned

Benefits

• Health, Dental and Vision Insurance Options; effective the first day
• 401 (K) retirement option with employer match contribution
• Paid Time Off Accruals (including sick time accruals)
• Paid Time Off for most Federal Holidays
• Time off for Maternity, Paternity, Military, and Bereavement
• Voluntary STD, Flexible Spending Accounts (FSA) & Health Care Saving Account options

What This Job Offers

• Job Type: Full-time
• Career Level: Manager