Operations Manager

Geisha Hospitality Group•Broadview Heights, OH

11d•Onsite

About The Position

Wild Eagle isn’t a quiet place. We pour heavy, we cook hot, and we run a floor with a pulse. We’re looking for an Operations Manager who can lead from the middle of it — someone who reads a packed dining room and a slammed line at the same time and keeps both moving. You set the standard, you hold the standard, and you don’t hide in the office while the team fights through a rush. This is a working leadership role. You’ll need real kitchen knowledge — enough to jump on a station, hold the line on quality, and lead the back of house when senior kitchen leadership is out. If you know your way around a floor and a line, keep reading.

Requirements

3+ years of restaurant management in a full-service, high-volume house.
Real kitchen knowledge — line execution, food safety, and culinary standards. You can hold your own on a station.
Proven track record managing labor, food cost, and inventory to budget.
ServSafe certified, or able to earn it within 60 days of hire.
Comfortable on POS (Toast preferred) and scheduling tools.
Available nights, weekends, and holidays — that’s when the eagle flies.

Nice To Haves

Steakhouse, bar-forward, or scratch-kitchen background.
Experience leading both front and back of house
Hands-on with cost-control platforms

Responsibilities

Lead daily front-of-house and back-of-house operations to Wild Eagle standards — open to close.
Own the rush: manage floor flow, ticket times, and service recovery when the room is full and the line is buried.
Keep the building tight — clean, stocked, equipment working, ready for the next rush.
Hold the line on health, safety, sanitation, and Ohio liquor control compliance. No shortcuts.
Use real kitchen knowledge to support stations, prep, line execution, and plating — and jump in when the line needs you.
Protect food quality, portioning, and recipe adherence. What leaves the pass is on you.
Watch waste, food cost, ordering, and receiving accuracy alongside kitchen leadership.
Schedule labor to forecasted volume and hit budgeted labor targets.
Stay on food and beverage cost, inventory, and ordering to kill variance before it grows.
Review daily sales, voids, comps, and cash handling — accuracy and accountability, every shift.
Recruit, train, schedule, and lead hourly staff across front and back of house.
Run sharp pre-shifts, coach in the moment, and document performance feedback fairly and consistently.
Set the tone. The energy on the floor starts with you.
Hold a high bar for guest experience and step in to fix problems directly — don’t pass them off.
Track guest feedback and run down recurring issues until they’re solved.