Pay based on experience | Requires flexibility to work various shifts In this fast-paced, high energy environment where great guest service is essential, how do we ensure all of our Restaurant guests are happy with our service? As a Restaurant Operations Manager, you will lead by identifying and managing work to Food and Beverage Front of House team members, demonstrate top notch leadership skills, and ensure guest satisfaction.
While carrying out the job duties listed below, you will contribute to our continued success by demonstrating unsurpassed guest service, a high level of integrity and ethical standards, and personal and professional dedication to our mission, vision, and values. Principal Duties and Responsibilities (*Essential Functions) *Carry out management responsibilities in accordance with the organization’s policies and applicable laws.
Responsibilities include but are not limited to interviewing, hiring, and training direct report team members; scheduling and motivating direct report team members; planning, assigning, and directing work; appraising performance; coaching and disciplining direct report team members up to and including termination; addressing complaints; and resolving problems. *Manage and oversee all assigned Food & Beverage (F&B) venues efficiently and effectively within the fiscal and operational guidelines of the venue.
*Work with the Senior Restaurant Operations Manager and venue management to develop, implement, and/or maintain effective strategies that improve operational efficiency and determine objectives for future growth by having a thorough understanding of each restaurant’s operations and key performance indicators. *Provide leadership, direction, and support to assigned F&B venues, including but not limited to improving daily operations, establishing standards, monitoring performance, training outlet managers, and meeting with vendors.
*Oversee the annual budget development process for each assigned venue, with support from the F&B Cost Controller. *Analyze and evaluate financial reports, and make adjustments accordingly to achieve set financial plan. Create and distribute monthly reports summarizing venue results and improvement plans. *Execute programs which improve guest service, team building, team efficiency, and team member morale.
*Responsible for the accuracy and thoroughness of department records and reports. *Assist venue management to maintain proper cost controls including but not limited to food and beverage costs, labor productivity, and other costs of goods. *Maintain an active marketing and promotion schedule to drive revenue and covers in the venues for the F&B Department. Act as administrator, operator, and liaison for F&B computer applications and information systems.
Stay current in F&B industry trends, changes, products, technology, and competition. Establish, update, and ensure full compliance with departmental Internal Controls, policies, procedures, and regulations. Perform other duties as assigned. Job Qualifications A Bachelor’s degree and 6 years of progressively responsible, related experience are required. If no degree, 9 years of progressively responsible, related experience is required.
Experience in an organization of similar size is required. Three years of managerial experience is required. The ability to successfully achieve Responsible Alcohol and ServSafe certifications within 90 days. Office skills must include the ability to use standard office equipment and intermediate knowledge of Microsoft Office. Experience with scheduling and labor productivity software, Kronos preferred.
Experience with point-of-sale (POS) systems required, InfoGenesis preferred. Experience with procurement and inventory management systems, Red Rock preferred. The ability to use strong organization skills and attention to detail to accurately handle multiple job duties and projects in a fast-paced environment. The ability to maintain discretion in handl