Director of Operations - Cary

About the Role

Welcome to a star-caliber mix of entertainment, gaming, dining, hospitality, events, nightlife, and more. The Live! difference must be experienced to be believed.

Responsibilities

• Maintain proper staffing levels to maximize sales.
• Maintain 90+ third-party “shop” scores.
• Manage office systems including cash handling and office management.
• Maximize sales on event day and game day operations, including pre/post event activities.
• Achieve or exceed P&L objectives per pre-determined projections and company expectations.
• Manage facility repair and maintenance (R&M), including preventive maintenance, warranty work, daily cleaning, repairs, and associated budgets.
• Maintain and audit the POS system for accuracy and efficiency.

Human Resources

• Ensure correct on-boarding of all employees according to company standards.
• Monitor all payroll functions, from timekeeping to adjustments, ensuring compliance with the Employee Handbook.
• Ensure compliance with all “Wage and Hour” standards according to city, state, federal, and company guidelines.
• Practice the company's “Open Door” policies.
• Monitor the workplace to ensure all employees are treated respectfully.
• Develop employees for advancement, identify employees for promotion, and discover unique employee abilities.
• Provide a professional and safe work environment for all employees.
• Enforce all training standards (initial, ongoing, and specialty), including testing, updating training materials, and the certified trainers program.

Financial and Business Management

• Perform weekly inventories per company standards.
• Assemble and submit PACE reports per pre-determined company standards.
• Perform financial reporting and analysis as directed by superiors.
• Maintain cost of goods sold (COGs) according to company standards.
• Understand and execute all company cash handling procedures, including safe maintenance, deposits, change orders, and banking functions.
• Audit financial operations randomly.
• Maintain POS system accuracy and efficiency, ringing all sales according to plan.

Marketing and Promotions

• Develop and execute weekly and monthly promotions to build the brand and generate revenue.
• Request and utilize collateral to support promotional and marketing efforts.
• Develop and manage the 120-day promotional calendar to clearly plan promotional efforts.
• Oversee the scheduling and effectiveness of all promotional hours and outings.
• Work with the district marketing plan to maximize the venue's profitability.

Salesbuilding

• Manage all salesbuilding personnel to accomplish pre-designated goals.
• Monitor and adjust salesbuilding offers as needed.
• Approve and monitor all salesbuilding collateral and outreach efforts.
• Oversee all Salesbuilder “sales report” reporting.
• Manage salesbuilding systems, including check-ins and data collection.

Culinary

• Oversee pre-designated back-of-house (BOH) systems according to established standards.
• Maintain and monitor all menus.
• Oversee all product chain of custody for all products.
• Maintain all food and supply storage areas.
• Maintain great relationships with all vendors.
• Oversee BOH staffing and crew development.
• Establish and maintain BOH standards, including ticket time standards, expediting operations, etc.

Private Parties and Catering

• Effectively communicate and execute all private parties according to plan, including food service, quality standards, greet procedures, POS and payout procedures, setup, décor standards, party rental, and supply storage.
• Accomplish the goal of rebooking all repeatable parties.
• Utilize BEOs and reservation systems to effectively manage resources and maximize revenue.
• Provide timely information to the sales team and Director of Sales to help book parties.
• Provide feedback to the team to update menus, improve operations, and keep the sales team informed.
• Manage the weekly BEO meeting.

Qualifications

• 5-7+ years’ experience in management of and dealing with large restaurant operations required; multi-unit management a plus.
• 4-year college degree or equivalent and/or coursework in restaurant management preferred.
• Must be at least 21 years old and speak fluent English.
• Proven ability to lead a team and demonstrate strong people management skills.
• Proven ability to communicate effectively and efficiently, both verbally and in writing, as well as listen to fellow employees, guests, and third parties.
• Must be flexible and adaptable to change.
• Exceptional time management and organizational skills.
• Internally motivated, detail-oriented, and passionate about teaching others.
• Must be able to work a flexible schedule, including days, nights, weekends, and holidays.

Physical Requirements

• Moving about the facilities safely and efficiently.
• Carrying or lifting items weighing up to 75 pounds.
• Handling food, objects, products, and utensils.
• Pushing, pulling, bending, stooping, and kneeling.