Operations Manager, Madisons

OLD EDWARDS HOSPITALITY GROUP LLC•Highlands, NC

4d•Onsite

About The Position

The Operations Manager oversees all aspects of the restaurant, including setting up each meal period, managing service, creating concepts, and innovating the department with a focus on detail, quality, and customer service. The role assists with supervising staff and handles hiring, training, coaching, discipline, and regular performance reviews. The position reports directly to the Assistant F&B Director and F&B Director and is responsible for maintaining high standards and overall efficiency. The work takes place in indoor and outdoor settings. Events may take place in all four seasons and often involve loud music. Essential duties involve extended periods of standing and walking, frequent reaching and kneeling, and pushing, pulling, carrying, lifting, and moving objects weighing 50 pounds or more. The employee also regularly uses hands and fingers for typing, writing, and filing; walks the property, climbs stairs, and sits for periods of time; and occasionally lifts or moves up to 50 pounds.

Requirements

Supervisory experience is required.
Knowledge of food and beverage operations and preparation is required, with a good focus on wine.
Ability to work well with a large group of people in a team environment.
Ability to work effectively in stressful, high-pressure situations, handle guest complaints and disputes, and resolve them satisfactorily.
Ability to maintain composure and objectivity under pressure.
Ability to work a flexible schedule, including nights, days, weekends, and holidays.
Excellent communication and guest-relations skills in English.
Ability to listen to, understand, and clarify concerns and issues raised by team members and guests.
Ability to apply common-sense understanding to carry out instructions furnished in written, oral, or diagram form.
High school diploma or GED required.
At least two years of previous accounting experience required.
Must be organized, able to multitask, and customer-service oriented.
Must be proficient in accounting processes and procedures.
Must be able to work independently and as part of a team.
Must be proficient in Microsoft Office products such as Word, Excel, and Outlook.
Essential duties require long periods of standing and walking; frequent reaching, kneeling, pushing, pulling, carrying, lifting, and moving objects weighing 50 pounds or more.
Regularly uses hands and fingers to type, write, and file; regularly stands, walks the property, climbs stairs, and sits for periods of time; occasionally lifts or moves up to 50 pounds.

Nice To Haves

A degree in hospitality or business management is an asset but not required.
Some secondary schooling is preferred.

Responsibilities

Achieve budgeted food, beverage, and labor sales.
Maximize profitability by controlling costs and ensuring quality service.
Maintain control of restaurant inventory, including china, cutlery, glassware, and equipment.
Oversee annual and quarterly inventory projects and submit budget requests on time.
Complete accurate payroll and tips processing.
Create and manage weekly schedules and daily plans of action.
Supervise daily outlet operations, meal preparation, and service.
Inspect and ensure proper table settings, cleanliness, and organization.
Follow proper purchasing and requisition procedures.
Maintain records for equipment, monthly stock inventory, labor, and food costs.
Attend and participate in weekly BEO meetings, providing recaps of outlet events.
Manage staff morale, appearance, and training; handle guest issues according to company policy.
Assist with hiring, training, coaching, disciplining, and conducting regular performance reviews.
Perform other duties and responsibilities assigned at the discretion of the Food and Beverage Director.