Operations Manager, Madisons

OLD EDWARDS HOSPITALITY GROUP•Highlands, NC

About The Position

The Operations Manager oversees all aspects of the restaurant, including preparing for each meal period, managing service, developing concepts, and improving the department with attention to detail, quality, and customer service. The role assists with staff supervision, hiring, training, coaching, discipline, and regular performance reviews. The Operations Manager reports directly to the Assistant F&B Director and F&B Director and is responsible for maintaining high standards and overall operational efficiency. The position includes managing restaurant budgets, inventory, payroll and tip processing, schedules, purchasing, outlet records, and daily operations. It also involves participating in weekly BEO meetings, supporting staff morale and training, ensuring appropriate presentation and cleanliness, and addressing guest issues according to company policy. Duties may be assigned at the discretion of the Food and Beverage Director. The role requires flexible scheduling, including nights, days, weekends, and holidays. Duties take place indoors and outdoors, sometimes in seasonal weather and loud event settings. Essential duties involve extended standing and walking, frequent reaching, kneeling, pushing, pulling, carrying, lifting, and moving objects weighing 50 pounds or more.

Requirements

Supervisory experience is required.
Knowledge of food and beverage operations and preparation is required, with a good focus on wine.
Ability to work effectively with a large group in a team environment.
Ability to handle stressful, high-pressure situations, 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 English communication and guest-relations skills.
Ability to listen to, understand, and clarify concerns raised by team members and guests.
Ability to apply common-sense understanding to written, oral, or diagrammed instructions.
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 extended standing and walking and frequent reaching, kneeling, pushing, pulling, carrying, lifting, and moving objects weighing 50 pounds or more.
Regularly required to use hands and fingers to type, write, and file; also required to stand, walk the property, climb stairs, and sit for periods of time. Occasionally required to lift or move 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 while ensuring quality service.
Manage restaurant inventory, including china, cutlery, glassware, and equipment.
Oversee annual and quarterly inventory projects and submit budget requests on time.
Complete accurate payroll and tip processing.
Create and manage weekly schedules and daily plans of action.
Supervise daily outlet operations, meal preparation, and service.
Inspect table settings and ensure cleanliness and organization.
Follow purchasing and requisition procedures.
Maintain records for equipment, monthly stock inventory, labor, and food costs.
Attend weekly BEO meetings and provide recaps of outlet events.
Manage staff morale, appearance, and training; handle guest issues in accordance with company policy.
Assist with hiring, coaching, discipline, and regular staff performance reviews.
Perform other duties assigned at the discretion of the Food and Beverage Director.