Operations Manager - The Residence

Kansas City Power & Light District•Kansas City, MO

About The Position

The Operations Manager supervises the day-to-day activities of one or more food and beverage outlets or an assigned portion of the operation. The role ensures compliance with service standards, operating procedures, and applicable health, safety, and other regulations. The manager plans and organizes work, communicates and enforces policies, supports staffing decisions, alerts management to potentially serious issues, and ensures staff are trained, certified, and equipped to perform their jobs. The manager promotes guest satisfaction by ensuring guests are greeted, responding to complaints, and implementing service recovery guidelines. The role assists with marketing programs, promotions, menu development, and monitoring restaurant performance through guest feedback and financial results, taking corrective action when needed. The position also oversees inventory security and storage, financial transaction security, timely replenishment of supplies and uniforms, waste reduction, cost control, and inventory counts. The manager works toward revenue, expense, labor, and profitability goals; assists with preparing the annual operating budget; ensures restaurant equipment and facilities are operational, clean, and stocked; and may coordinate special events.

Requirements

High school diploma or equivalent.
At least 1–2 years of restaurant management experience in a full-service restaurant, nightclub, or similar setting.
Fluent English.
Ability to communicate effectively with guests, employees, and third parties.
Reading and writing abilities for paperwork, reports, inventory orders and receiving, and instructions.
Mathematical skills, including basic math, budgeting, profit-and-loss concepts, percentages, and variances.
Problem-solving, reasoning, motivating, organizational, and training abilities.
Alcohol awareness certification and/or a food service permit or valid health/food handler card, as required by local or state government.
Ability to lift or carry items weighing up to 75 pounds.
Ability to move safely and efficiently around outlet areas; handle food, objects, products, and utensils; and bend, stoop, and kneel.

Nice To Haves

Hospitality management degree or some college.
Ability to speak languages other than English.

Responsibilities

Ensure compliance with service standards, operating procedures, and applicable federal, state, and local regulations.
Supervise day-to-day activities of one or more food and beverage outlets or an assigned portion of the operation.
Plan and organize work; communicate and enforce policies and procedures.
Recommend or initiate salary, disciplinary, and other staffing-related actions in accordance with company policies.
Alert management to potentially serious issues.
Ensure staff are properly trained and certified and have the tools and equipment needed to perform their jobs.
Ensure guests are greeted, respond appropriately to complaints, and implement service recovery guidelines.
Assist with creating promotions and marketing programs to promote menu items, increase sales, and attract guests.
Assist in developing and implementing menus and local and system-wide food and beverage marketing programs.
Monitor restaurant performance through guest feedback and financial results, and initiate corrective action as needed.
Maintain procedures for securing and storing inventory and equipment, securing money and financial transactions, replenishing supplies and uniforms, minimizing waste, and controlling costs.
Participate in inventory counts.
Achieve budgeted revenues, control expenses and labor costs, and maximize profitability.
Assist in preparing the annual operating budget.
Ensure restaurant equipment is operational and regularly cleaned.
Ensure restaurant facilities are cleaned and properly stocked based on anticipated business volumes.
Coordinate special events scheduled for the venue, as needed.