Operations Manager

Duties 

Assist with interviewing, hiring, training, development and retention of qualified employees. 

● Schedule, conduct, and document employee performance reviews according to standard operating procedure. 

● Identify, train and develop key employees for growth, advancement and promotion. 

● Become proficient in all job functions of both front and back of house employees. 

● Comprehend and adhere to all Health Code and sanitation guidelines as prescribed by federal, state, and local regulations. 

● Communicate repair and maintenance needs to the General Manager and/or appropriate repair source.

● Become proficient in the use of all restaurant computer equipment, including Aloha, Ctuit, PlateIQ, Harri, Paylocity, Open Table, 

● Clear understanding of BOH operations. 

Day to Day Management

● Direct and supervise employees on a daily basis in a fair and dignified manner

● Assist GM with training, coaching and development of management team in areas including: Company culture, systems, policies and procedures, personal growth, operational and financial knowledge, interpersonal skills, and organizational techniques. 

● Identify, address, and document individual employee performance problems according to standard operating procedure. 

● Address customer complaints and problems effectively and courteously on an as needed basis. Use tact and good judgment when dealing with difficult guests. Respond to the guests needs with patience and courtesy. 

● Ensure proper pars and inventory management systems are in place, keep active/running total/par 2. Manage labor dollars, controlling overtime and labor % according to budget 3. Ensure anti-theft measures are in place for all COGs supplies 4. Ensure accurately monthly inventory is completed and turned in on time 5. Perform departmental Labor cost analysis and oversight 

Financial Controls: 

• Become proficient in and assist the General Manager with all restaurant financial procedures. 
• Daily completion of Contractor Payroll 
• Weekly completion of Restaurant Payroll through Ctuit/Aloha and Harri
• Complete ServeSafe Management course.

• College degree in Business, Hospitality, or a Related field; or equivalent mix of education and experience 

• Two to three years in a management position, preferably in an upscale or lifestyle brand hotel

• Thorough knowledge of Food and Beverage preparation techniques, health department rules and regulations, liquor laws and regulations

• Ability to multitask, work in a fast paced environment and have a high level attention to detail

• Strong verbal and written communication skills in English

• Passion for hospitality and for creating exceptional guest experiences

• Proven ability to develop and maintain positive and productive working relationships with other employees and departments

• Ability to work independently and to partner with others to promote an environment of teamwork

• Available to work on call shifts, after hours, over weekends and on holidays.

Physical Abilities:

• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance

• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity

• Stand, sit, or walk for an extended period of time or for an entire work shift

• Reach overhead and below the knees, including bending, twisting, pulling, and stooping

• Requires manual ability to use, carry, and operate all necessary equipment