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Director of Operations & Beverage

A. Marshall Hospitality
Franklin, TN
  • Expired: November 23, 2021. Applications are no longer accepted.

A. Marshall Hospitality is hiring a qualified Director of Operations & Beverage to join our team. We are looking for a leader with a hands-on and positive leadership approach as we continue to grow and build in this high energy market. Please visit our website for more information about our concept and company at https://amarshallhospitality.com. The A. Marshall Hospitality family of restaurants includes 6 Puckett's Grocery & Restaurant locations, Deacon's New South, Americana Taphouse and Scout's Pub. We take great pride in what we do and are looking for a talented Director of Operations & Beverage to help lead our amazing team!

JOB TITLE: Director of Operations & Beverage
REPORTS TO: Chief Operating Officer
JOB SUMMARY: The Director of Operations is responsible for the planning, directing, and accountability of the operations of the assigned restaurants in our group. Duties and responsibilities include coaching and mentoring team leadership, oversight of daily operations, accountability of leadership teams to their operational goals and standards, oversight of repairs and maintenance items at each store, oversight of human resources at the store level in coordination with the HR Manager, and coordinating with other departments as needed. In addition, this Director of Operations role will focus on our beverage program by overseeing liquor, managing inventory and resources, training employees and managers on all things bar related, and organizing the set up of our beverage system.

Responsibilities include but are not limited to:
Promote, work, and act in a manner consistent with the mission of A. Marshall Hospitality: “ To make every person we interact with feel like family and to make every guest a fan.”

  • Coaching and mentoring our team leadership and subsequently their team members on providing the best possible experience for our Guests.

  • Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.

  • Direct and coordinate operations, service, menu, restaurant environment, cleanliness standards, management development service style/system, food safety and internal marketing initiatives at the units.

  • To enhance profits, and grow sales.

  • To act as a point of contact for events for all beverage related inquiries, as needed.

  • To monitor inventory of beverages to ensure adequate stock is maintained and to prevent excess pours or abuse by staff. Requisition purchases as needed.

  • Coordinate activities between all departments for smooth and efficient implementation of food and beverage initiatives, service initiatives, operational updates, and training programs.

  • Review management schedules, ensuring that each restaurant is scheduled in a manner that both properly takes care of the business and is fair and consistent with our standards

  • Monitor beverage suppliers to ensure that they efficiently and effectively provide needed goods or services within budgetary limits.

  • Direct or coordinate financial or budget activities to fund operations, maximize investments, or increase efficiency.

  • Provide leadership and coaching to management in the areas of recruiting, hiring, training, coaching, and motivating employees in order to achieve goals and objectives.

  • Identify training needs and initiate development of all general managers and team leaders

  • Lead the design, implementation, and integration of new and existing training programs, operations manuals, continuing education, assessments, resources, processes, and initiatives that establish a brand wide culture of continuous learning.

  • Establish or implement departmental policies, goals, objectives, or procedures in conjunction with board members, organization officials, or staff members.

  • Conduct weekly briefing reports for the executive team that include follow-up on all important items discussed in previous briefings.

  • Participate in weekly location operations management meetings as often as schedule allows.

  • Plan or direct activities such as sales promotions that require coordination with other managers.

  • Facilitate open discussions and communication with team members, and other business or vendor partners to improve organizational efficiencies and practices.

  • Conduct site visits to all locations as necessary to assist with operational items, continuous improvement, and further develop best practices that drive sales and profit.

  • Analyze beverage menu, cost of items, price of items, and movement to maintain the most profitable product mix.

  • Implement product-marketing strategies, including advertising campaigns or sales promotions as directed by the marketing team.

  • Assist with planning and implementation of annual events and company meetings as required.

  • Recommend locations for new facilities, plan restaurant layouts, or oversee the remodeling or renovating of current facilities.

  • Complete other tasks, projects and job duties as assigned and/or deemed appropriate.

Essential Qualifications:
At least two(2) years experience preferred in a director role over multiple restaurant units, or similar job experience

  • Have reliable transportation to and from work.

  • Flexibility to travel on a regular basis.

  • Must pass the federally mandated E-verify process.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.

  • Bar Management experience required.

  • Be 21 years of age or older.

  • Have reliable transportation to and from work.

  • Must pass the federally mandated E-verify process.

  • Must have an Alcoholic Beverage Commission (ABC) serving permit.

  • Must have experience with overseeing a beverage program.

  • Be able to work in a standing position for long periods of time (up to 10 hours).

  • Be able to work weekend and evening shifts.

Essential Competencies:
Excellent positive communication skills for dealing with diverse staff.

  • Honest and trustworthy beyond doubt.

  • Time management and organizational skills.

  • Must be self-disciplined, have initiative, leadership skills and must be outgoing.

  • Pleasant, polite manner and a neat and clean appearance.

  • Must show integrity.

  • Multi-tasking and problem-solving: Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.

Essential Tools & Technology Requirements:

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EEO STATEMENT
A. Marshall Hospitality is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, creed, religion, ancestry, age, sex, gender (includes pregnancy or related medical conditions), genetic information, marital status, national origin, disability or handicap, veteran status or any other protected characteristics in accordance with applicable federal, state and local laws. We are drug-free, provide reasonable accommodations where requested and available and participate in the Federal E-Verify process.
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Job Type: Full-time

A. Marshall Hospitality

Address

Franklin, TN
37064 USA

Industry

Business

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