Sr. Operations Manager - Category 10 Nashville

As a Senior Manager of Restaurant Operations, you'll work closely with leadership to develop, implement, and execute business strategies for a multi-experiential live music venue, bar and restaurant. This includes staff training and development, service strategy, operational budget, and sales strategies. You'll provide hands-on management of daily operations, including staffing, guest service, culinary and beverage programs, live entertainment, and private events. As the ideal candidate, you'll model teamwork, service and integrity to foster a positive and productive work environment. Reports to Assistant General Manager.

• Responsible for training programs for new and existing front-of-house employees. Collaborate with corporate training team to ensure employees complete required courses and gain necessary skills for growth. Work with designated leadership and team trainers to develop training experiences that elevate customer service and maximize financial performance of venue.
• Serve as leader for new and existing front-of-house managers. Ensure new managers are exposed to and proficient in defined administrative tasks and venue roles and responsibilities.
• Manage front-of-house staff and operations throughout the venue for restaurant, bar, private events, and concerts. Ensure guest service and operational needs are met, including quality food and beverage presentation at all times.
• Utilize time on the floor to build rapport with restaurant, bar, events, and entertainment guests. Inform guests of upcoming events and programming.
• Ensure consistent and positive guest service in all areas through continuous interaction and feedback requests. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
• Actively participate in attracting, selecting, and developing front-line and management staff. Support the hiring, scheduling, training, payroll and related functions for hourly departmental staff. Provide leadership and direction to staff. Develop direct reports by communicating performance expectations and delivering timely feedback.
• Adhere to cash handling policies and procedures, including proper operation of point-of-sale terminals, opening and mid-day safe counts, cash pay-outs, nightly cash drops and reconciling financials at end of shift.
• Work with internal business partners, such as Marketing, IT, Human Resources and Accounting, to oversee and support all staffing and venue programming.
• Maintain proper purchasing and inventory levels for front-of-house culinary and beverage program needs based on fiscal business projections. Ensure systems are in place for all inventories/controls.
• Monitor and track operational costs, budgets, and resources. Generate and analyze staffing and revenue reports. Interpret and present data as related.
• Participate in developing short- and long-term plans for revenue growth and cost control measures. Seek opportunities to enhance revenue and produce new possibilities in all areas of operations. Assist leadership with monthly forecasting and trends, gaining exposure to annual budgets and P&L oversight/management.
• Support the security function to protect the restaurant's assets and the personal safety of the employees and guests.
• Partner with venue leadership and maintenance team to ensure proper maintenance and repair of the physical facility and contents.
• Communicate and uphold all corporate standards, policies, and procedures in accordance with regulations. Maintain personal integrity, support company principles, and follow brand SOPs. Participate in and respond to annual company audits.
• Perform other duties as assigned.

• 401(k) retirement plans with 4% company match, vested immediately
• Competitive medical, dental, vision, and pharmacy plans
• Company paid life insurance and short- and long-term disability coverage
• Generous Paid Time Off (PTO) - vacation, sick, and holidays to provide flexibility
• 4 weeks fully paid parental leave, plus adoption and surrogacy financial support
• Employee Assistance Program (EAP) - free resource for employees and family members
• Identity theft protection - company-paid benefit to keep your personal information safe
• Perks - free and discounted tickets to shows, tours, restaurants, retail, and more

• High school diploma or equivalent required
• Degree in hotel/restaurant management is desirable; a combination of practical experience and education will be considered as an alternative

• 4+ years of progressive hospitality management experience required, preferably in a high-volume restaurant or nightclub space
• Micros Point of Sale, Compeat, and Hot Schedules experience a plus

• Effective interpersonal, verbal, and written communication skills
• Strong leadership skills with a focus on coaching, development, and clear communication of expectations
• Passion for the hospitality business and compassion for people
• Capable of creating fun in a fast-paced and stressful environment
• Proficient with Microsoft Office applications and fluent with retail POS system functionality

• State Alcohol Education Card required upon hire
• Certified Food Safety Manager certification required within 90 days of hire
• Must obtain CPR certification within 90 days of hire
• Must complete Crowd Management training upon hire

Speak and hear to communicate and use both near and far vision. Frequently sit with some walking and standing. Occasionally climb, sit, kneel, bend, steps up/down and reach above shoulder. Regularly traverse stairs and walk on uneven terrain, often while carrying product. Frequently lift/carry up to 50 lbs. May occasionally team-lift over 50 lbs. Continually use gross motor skills with frequent use of bi-manual dexterity and fine motor skills for computer use.

Working Conditions

Restaurant/bar/live music environments, indoors and outdoors, subject to both kitchen and customer areas, with large crowds and elevated noise levels.