Operations Manager - Luke's 32 Bridge

About the role

The Operations Manager shares the responsibility of overseeing the complete venue in regard to staff management, money management, reporting, sales goals, inter-office communications, and must always uphold company policies and procedures.

Responsibilities

• Guest Service/Communications
• Continually strive to develop the staff, including Floor Supervisors, in all areas of managerial and professional development
• Assists with the recruitment and training of staff (training, developing, testing, and coaching)
• Accommodate and anticipate guests needs
• Control cash and other receipts by adhering to cash handling procedures
• Prepare all required paperwork, including forms, reports, and schedules
• Ensure all service standards meet AMG guidelines
• Ensures that private events, catering, and banquets are successfully executed
• Ensure all equipment is kept clean and in excellent working condition through personal inspection and by following the venues preventative maintenance programs
• Ensure that all products are received in accordance with the venues receiving policies and procedures
• Assists and conducts conflict resolution, corrective actions, and coaching
• Oversee and ensure that employee performance appraisals are completed in a timely manner
• Work with preferred partners and organizations in promoting mutual company growth
• Assists and/or completes additional tasks as assigned

Safety Requirements

• Ability to work safely and prevent personal injury
• Commitment to the safety of fellow co-workers and our guests, and the ability to demonstrate that commitment through daily actions

Essential Functions

• Provide a friendly, personal demeanor with a willingness to interact
• Provide professional and friendly guest services
• Accurately forecast staffing needs to ensure optimum customer service
• Ensure all service standards meet AMG guidelines
• Control cash and other receipts by adhering to cash handling procedures
• Prepare all required paperwork, including forms, reports, and schedules
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the venues preventative maintenance programs
• Ensure that all products are received in accordance with the venues receiving policies and procedures
• Assists and conducts conflict resolution, corrective actions, and coaching
• Oversee and ensure that employee performance appraisals are completed in a timely manner
• Work with preferred partners and organizations in promoting mutual company growth
• Assists and/or completes additional tasks as assigned

Leadership Qualities

• Accountability
• Development
• Working relationships
• Judgment
• Quality of work
• Job skills knowledge
• Productivity
• Dependability
• Punctuality
• Adherence to Policy
• Verbal communication
• Attitude
• Appearance
• Teamwork
• Guest satisfaction

Education/Requirements

• High School Diploma or equivalent required
• College degree preferred
• 3-5 years of experience in the entertainment industry working in a high-volume restaurant/bar
• Proof of eligibility to work in the United States
• Valid Driver’s License
• 21+ years of age
• Possession of or the ability to possess all state required work cards
• Maintain a professional, neat, and well-groomed appearance adhering to Company standards

Working Knowledge Requirements

• Proficient in Windows Office, Microsoft Office
• Knowledge of POS and back office reporting systems
• Knowledge of profitability analysis and budgeting, cost of sales, payroll management
• Knowledge of bar/restaurant operations, fine dining procedures, and beverage service
• Knowledge of purchasing, receiving, inventories and cost controls as it applies to bar product
• Knowledge of special events and banquets
• Knowledge of state and local laws as it applies to liquor, labor, and health code regulations

Skills

• Ability to work as a team, stay organized, handle various projects at one time, lead others, delegate
• Ability to provide incentives for staff to go above and beyond the expectations of their particular roles
• Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the general public
• Ability to speak to guests fluently regarding the food, beverage, and overall concept
• Ability to demonstrate and impose upon service staff the ability to service guests with utmost of care, service, and excellence, utilizing the highest standards of service techniques
• Ability to follow-up and make accurate decisions
• Strong problem-solving skills
• Ability to maintain a high level of confidentiality
• Ability to write reports, business correspondence and procedure manuals
• Ability to always demonstrate a positive attitude
• Ability to keep an open and objective view
• Ability to listen empathetically and be respectful at all times
• Ability to maintain composure and stay focused
• Ability to maintain personal integrity
• Ability to handle a fast-paced, busy, and somewhat stressful environment, and work under pressure and meet deadlines

Physical Demands

• Must have good positive energy to make it through the day
• Must be able to read the computer monitors
• Must be able to print legibly for guests to read
• Must be observant and quick to respond to various situations
• Must be fluent in both written and spoken English language
• Must be able to move quickly through work and set the pace in the office and/or venue
• Must be able to sit and/or stand for extended periods of time
• Must be dexterous and able to participate in all service aspects
• Must be able to twist, tow (push or pull), reach, bend, climb and carry as necessary
• Must be able to push and lift up to 30 lbs.
• Ability to use hands to handle, or feel objects, tools, or controls
• Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl
• Ability to talk, hear, taste, and smell
• Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus

Working Environment & Schedule

• Small to Medium office environment
• Personal/ shared desk space
• Office, bar, lounge, and restaurant
• 5-25% Local Travel
• Noise level in the work environment is usually moderate
• Occasionally work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon Guest volume
• Work varied shifts to include days, nights, weekends, and holidays
• Operation Managers are expected to work between 40 to 50 hours weekly. Schedules are tentative and hours expected can be dependent on business levels, special events, holidays, etc.