Operations Manager

ABOUT TC RESTAURANT GROUP TC Restaurant Group is an innovative restaurant and hospitality company, partnering with the biggest stars in country music to bring world-class entertainment and dining to Downtown Nashville. The Company currently operates the following venues in Nashville: Jason Aldean’s Kitchen + Rooftop Bar Lainey Wilson’s Bell Bottoms Up Luke’s 32 Bridge Miranda Lambert’s Casa Rosa Tex Mex + Cantina Morgan Wallen’s This Bar & Tennessee Kitchen Sun Diner Posty's, Nashville POSITION SUMMARY 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. The Operations Manager assists in recruiting, interviewing, hiring, training, and evaluating personnel as well as developing and motivating all staff to attain proper standards of performance. Additionally, the Operations Manager answers patrons' questions, addresses and resolves any complaints, and is responsible for inspecting the venue, inside and outside, for cleanliness, compliance, and overall appearance. Operation Managers are expected to work between 40-50 hours weekly, with an average 5-day work week. Schedules are tentative and hours expected can be dependent on business levels, special events, holidays, etc. GUEST SERVICE REQUIREMENTS Provide a friendly, personal demeanor with a willingness to interact Provide professional and friendly guest services Commits self to the below listed Company values, and acknowledges dedication to providing excellent guest service for our Guests and our internal team, at all times Proudly delivers a quality Guest’s experience in a fun and friendly atmosphere 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 OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: 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) Assist in creating sales goals Build and promote teamwork through proactive interaction Utilize effective time management and exhibit excellent follow up skills Accommodate and anticipate guests needs Accurately forecast staffing needs to ensure optimum customer service Ensure all service standards meet AMG guidelines Ensures that private events, catering, and banquets are successfully executed 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 Fully understand and comply with all federal, state, and county municipal regulations that pertain to health, safety, and labor requirements Ensures nightly and/or weekly opening and closing side duties are followed Fill in where needed to ensure guest service standards and efficient operations, including opening, and closing duties Provides administrative support Work with preferred partners and organizations in promoting mutual company growth Assists and/ or completes additional tasks as assigned Responsible Alcohol Management Recognize and acknowledge when Guests are becoming intoxicated and/or are intoxicated Monitor potentially intoxicated and/or disruptive Guests and promptly bring to a Manager’s attention Comply with all safety and health department procedures as well as Company and/or departmental policies/procedures Comply with all state and federal liquor laws IN ADDITION TO THE AFOREMENTIONED ESSENTIAL JOB FUNCTIONS, THE OPERATIONS MANAGER WILL BE EVALUATED ON THE FOLLOWING 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 The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. 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 WORK ENVIRONMENT & SCHEDULE The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. 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. This company participates in E-Verify. Please use the links below to view information on the E-Verify process and your rights in relation to E-Verify. E-Verify Participation Poster IER Right to Work Poster TC Restaurant Group is an Equal Opportunity Employer. #J-18808-Ljbffr