Operations Manager Jobs

About The Position

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.