Operations Manager

Why this role:

The Operations Manager plays a critical role in translating brand standards and operational expectations into consistent daily execution. This role is ideal for a hospitality leader who thrives on hands-on leadership enjoys developing teams and wants to build strong operational fundamentals while growing within a dynamic restaurant group.

Job Summary:

The Operations Manager reports directly to the General Manager and is a key leader in the execution of daily restaurant operations ensuring each guest interaction consistently meets the brands elevated service standards.

This role provides hands-on leadership to a designated team of employees supports service execution across departments and partners closely with the General Manager and Executive Chef to control costs drive revenue and support the continued growth of the business.

Key Responsibilities

Team Leadership & Development

• Recruit train and retain high-performing team members across operations and culinary teams.

• Conduct performance reviews document coaching and support employee growth and development.

• Lead by example by modeling brand standards and fostering a positive accountable team culture.

• Oversee scheduling staffing and daily team performance.

Operational Excellence

• Develop working proficiency across all front- and back-of-house functions.

• Ensure compliance with all health safety and sanitation regulations.

• Oversee daily venue operations including administrative duties maintenance and repairs.

• Approve service comps and voids in accordance with company policies.

Brand Standards & Guest Experience

• Maintain consistent service and presentation across all food beverage and guest touchpoints.

• Conduct regular venue walkthroughs to ensure brand and mint condition standards are met.

• Address guest concerns promptly and professionally.

• Support enhancements to service standards menus and guest engagement practices.

Marketing Financial & Business Support

• Support marketing initiatives and business development efforts including VIP and promotional programs.

• Assist with inventory and labor management to control costs and reduce waste.

• Support budgeting forecasting and P&L oversight.

• Ensure proper handling of cash tips and financial controls and assist with audits.

Qualifications

• Bachelors degree in business Hospitality or related field or equivalent experience.

• Three (3) to five (5) years of management experience preferably in upscale dining or lifestyle hospitality.

• Strong knowledge of food and beverage operations health regulations and liquor laws.

• Excellent communication organizational and multitasking skills.

• Passion for hospitality and delivering exceptional guest experiences.

• Proven ability to lead teams and build strong working relationships.

• Flexible availability including mornings weekends and holidays.

• Ability to lift carry push or pull up to 35 pounds.

• Ability to stand walk or sit for extended periods.

• Manual dexterity to operate restaurant equipment and perform daily tasks.

Physical Requirements

• Ability to move throughout the restaurant stand and walk for extended periods and actively engage with guests and team members throughout scheduled shifts

• Ability to lift push or pull up to 35 pounds independently and up to 50 pounds on occasion

• Requires manual dexterity to operate tools equipment and technology necessary for the role

• Requires visual acuity hearing ability and effective communication skills to oversee operations monitor service standards and identify operational or safety concerns throughout the facility

Benefits & Perks

As a full-time employee you are eligible to participate in a comprehensive benefits package designed to support your health well-being and work-life balance. Benefits include:

• Medical Insurance

• Dental Insurance

• Vision insurance

• Paid Time Off (PTO)

• Life insurance

• Opportunities for professional growth and development