POSITION TITLE: Operations Manager
REPORTS TO: Director of Operations
POSITION SUMMARY: The Operations Manager is responsible for overseeing all aspects of Julia & Henry’s entertainment building operations under King Goose’s management as well as any concepts that belong to King Goose. This responsibility is including but not limited to the food hall and commissary kitchen, leasing and tenant relations, concepts belonging to King Goose, business planning and financial management, facilities and operational management, maintenance, inspections, and safety functions, as well as the selection, development, training, and performance management of all staff. They will provide 100% support and commitment regarding strategy, policies & procedures, guests, staff, and purveyors. The Operations Manager will attain budgeted goals, sales growth, and expenses.
CORE RESPONSIBILITIES: The following are intended as basic requirements. Success will come to the individual that is able to expand upon these job requirements. These requirements may change over the course of employment.
- Mastery knowledge of all functions and duties of eatery employees and KG kitchen employees and related departments as necessary.
- Follow a structured business plan for the eatery covering all key components of operations.
- Supervise operations when needed, open and close as necessary.
- Be an active member of the management team while promoting a team environment.
- Develop and maintain a long-term beneficial relationship with all existing tenants to ensure continued and future business.
- Develop and implement approved procedures and systems across all hall functions to ensure smooth co-ordination/co-operation among various internal departments to facilitate business needs and deliver positive customer and tenant experiences.
- Prepare plans and schedules for regular and periodic maintenance in conjunction with relevant department heads and follow up on quality and execution.
- Preparation and development of marketing and annual event plans/calendar.
- Take steps to improve customer services inside the eatery and within all KG Concepts.
- Maintain operations by following policies and standard operating procedures; implement production, productivity, quality, and patron-service standards; determine and implement system improvements and controls.
- Accomplish company goals by taking ownership of all responsibilities while exploring opportunities to add value.
- Create and maintain a work culture in line with company values and expectations; people first.
- Participate, support, and make recommendations for programs with continuous improvement in networking.
- Ensure all employees have proper supplies, equipment, and uniforms.
- Maintain open lines of communication with all departments.
- Estimate staff’s workload and compensations based on company guidelines.
- Maintain records of payroll and attendance.
- Comprehend budgets, operating statements, and payroll progress report as needed to assist in the financial management of the department.
- Responsible for the hiring, managing, retaining, training, and development of personnel within J&H and KG concepts
- Resolve employee questions and concerns while creating a welcoming open-door culture.
- Adhere to policies of human resources with regards to new staff acquisitions, including recruiting, training, scheduling, retaining, and disciplining staff.
- Assist in maintaining quality of food product and ensuring consistency of food standards.
- Assist in the negotiation of leases both new and renewals across all categories in conjunction with the Landlord Relations Manager.
- Assist with the production of events, catering, functions, off-site events, etc.
- Coordinate activities with other departments in order to facilitate increased levels of communication and guest satisfaction.
- Operate all department equipment as necessary. Remedy malfunctions and report issues to maintenance department.
- Supervise that employees have proper supplies, equipment, and uniforms.
- Participate as needed in the investigation of employee accidents.
- Understand and comply with loss prevention policies and procedures.
- Conduct the employee performance appraisal process, giving feedback, constructive criticism, and defining paths to meet expectations.
- Train employees in safety procedures and supervise their ability to execute departmental emergency procedures.
- Follow legal procedures with respect to hall operations and tenant interactions.
- Inform and enforce local, state, and Federal laws as they relate to operations.
- Monitor department food handler compliance with local laws.
- Responsible for the administration of all applicable Standard Operating Procedures.
ADMIN SKILLS:
- Control labor, inventory levels, purchasing
- Effective communication not limited to daily log notes composition, emails, verbal and written forms, etc.
- Produce SOPs, in conjunction with management, for proper guidelines, not limited to pars, inventory tracking, recipes, ordering, training guides, receiving, etc.
- Create reports to develop a more informative data base for improved management decision making and critical evaluation of work activities
- Liaison with community and local and state agencies
- Process payroll in a timely manner to include review of employee profiles, terminations, ledgers, and payroll change status on a biweekly schedule.
- Control beverage costs by properly maintaining accurate records of all ingredients used.
- Maintain a Certified Food Manager designation and Safe Serve for Alcohol sales.
- Manage time and attendance workflow to ensure all timesheets, time off requests, and other payroll documents are received timely and are accurate, complete and in compliance with state and federal payroll standards.
- Provide support for proper mapping of inventory management through specified software
- Present new ideas and suggestions using analyzed historical data
- Ensure company documents and sensitive information is confidential and secure
- Maintain an open line of communication with management team during all hours of operation
- Prompt, active response and oversight of company’s emails and all communications
MINIMUM QUALIFICATIONS:
- Some college required in related field; Bachelor’s Degree is preferred.
- Minimum of 5 years of experience in hospitality plus a minimum of 5 years in a general manager or equivalent senior managerial role, dealing with multi-venue operations.
- Bilingual preferred. English fluency required
- Exceptional guest service skills; Must have strong customer minded mentality for maintaining quality standards
- Ability in delegating responsibilities and monitoring progress
- Understanding of Food & Beverage, Restaurant, Bar/Lounge department procedures.
- Knowledge of basic sanitation requirements and food handling safety standards.
- Effective decision-making and problem-solving skills.
- Ability in dividing responsibilities and monitor progress.
- Good understanding of useful computer programs (MS Office, restaurant management software, payroll software, POS).
- Flexible and long hours are sometimes required.
- Availability to work holidays, nights, and weekends.
- Associates may be required to work varying schedules to reflect the business needs of the eatery.
This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.
Job Type: Full-time
Pay: $80,000.00 - $95,000.00 per year
Benefits:
- Dental insurance
- Employee assistance program
- Employee discount
- Health insurance
- Paid time off
- Tuition reimbursement
- Vision insurance
Schedule:
- 10 hour shift
- 8 hour shift
- Day shift
- Holidays
- Night shift
- Weekends as needed
Supplemental pay types:
Education:
Work Location: In person