Operations Manager

The Operations Manager will focus on increasing the strength of the management team and effectively collaborating across all departments; both of which will directly relate to increasing the success of the business.

Key Accountabilities:

• Maintain a strong presence in the business. Ensure the proper execution of operational, safety, and sanitation standards. Hold individuals across the team accountable.
• Establish and maintain daily operating circumstances that optimize revenue generation by creating best-in-class guest experiences.
• Work with all departments to mitigate liabilities for patrons, employees, and musicians.
• Seek out and establish constant efforts to reduce operational costs without creating liabilities.
• Manage to guest expectations and experiences in an effort to produce 95% 4 and 5-star reviews
• Nurture a positive culture across the team. Design and execute a plan to develop night managers professionally. Push them to operate at the highest level.
• Ensure cash accountability across all operations and integrity across all employees.

General Responsibilities:

• Responsible for training and developing all PM Shift managers and hourly personnel in all operations departments.
• Review and approve the weekly schedule for all PM Shift MODs (Manager on Duty) that speaks to double and triple coverage when needed and minimizes unnecessary costs.
• Actively manage performance across the team through the Business Management Tools. Maintain them daily/weekly/monthly.
• Execute weekly coaching sessions and monthly evaluations with all members of the PM operations team.
• Create and manage a MOD checklist for night shift operations that articulates every detail needed for managing operational excellence and guest expectations.
• Create systems for educating bar staff that result in product continuity, operational efficiency, speed of service, and optimum guest experiences.
• Work with the Customer Service Manager to ensure that staff members keep the facility extremely clean, mitigate liabilities effectively, keep patrons safe, and support all special events proficiently.
• Establish and enforce up-to-date SOPs for all positions in operations.

• Cultivate positive cultural development in conjunction with the Human Resources Director.
• Schedule weekly to minimize abuse and determine programming efficiency.

• Direct the integration of any new technologies relevant to operations.

Schedule Requirements:

• This is a full-time position that will require your presence on-site, on weekends and major holidays.
• The position requires a demanding schedule: on-site presence 6 nights a week during peak season

(50-65 hrs a week/ March to October). On-site presence is required during peak evening business hours (7 pm-3 am). Days and hours can fluctuate based on the needs of the business.

• During the off-season the schedule remains demanding: the position requires on-site presence 5 nights a week (40hrs a week/from November to February). On-site presence is required during evening peak business hours (5 pm-CLOSE). Days and hours can fluctuate based on the needs of the business
• Required to work major holidays /weekends/ and special events throughout the year.
• Position requires digital connectivity and monitoring business tools while not on-premise.

Physical Demands:

• Be able to work in a standing position for long periods of time
• Able to reach, bend, stoop, and frequently lift up to 35 lbs. and occasionally lift/move 50 lbs.
• Capable of working in extremely hot or cold environments

Qualifications and Requirements:

• At least five years of high-volume, hospitality management experience
• Experience and track record of operating profitable existing business operations as well as startups
• Strong leadership, team building, and communication skills
• Basic business math and financial knowledge
• Effective analytical and decision-making skills
• Proficiency in MS Word, PowerPoint, Excel & Outlook & Google
• Must possess knowledge of business and management principles, planning, resource allocation, human resources, leadership, production methods, and coordination of people and resources.

Preferred Qualifications:

• Bachelor's degree in Business, Finance, Culinary Arts, or Hospitality