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 oversees all aspects of a venue, including staff management, financial oversight, reporting, sales goal attainment, inter‑office communication, and enforcement of company policies and procedures. Responsibilities also include recruiting, interviewing, hiring, training, and evaluating staff, fostering team performance, addressing customer complaints, and inspecting venues for cleanliness, compliance, and overall appearance. Operations Managers work between 40–50 hours weekly, typically over five days, with schedules subject to business volume, special events, and holidays. GUEST SERVICE REQUIREMENTS Provide a friendly, personal demeanor and willingness to interact. Deliver professional and friendly guest services. Commit to company values and to excellent guest service for guests and internal team. Proudly deliver a quality guest experience in a fun and friendly atmosphere. SAFETY REQUIREMENTS Work safely and prevent personal injury. Demonstrate commitment to coworker and guest safety through daily actions. ESSENTIAL FUNCTIONS OF THE POSITION Guest service/communications. Develop staff, including floor supervisors, in all managerial and professional areas. Recruit and train staff. Create sales goals. Promote teamwork through proactive interaction. Manage time effectively and follow up diligently. Accommodate and anticipate guest needs. Forecast staffing accurately. Ensure service standards meet company guidelines. Ensure private events, catering, and banquets execute successfully. Control cash and receipts per cash handling procedures. Prepare required paperwork, forms, reports, and schedules. Maintain equipment cleanliness and functionality through preventative maintenance. Ensure product receipt per receiving policies. Conduct conflict resolution, corrective actions, and coaching. Ensure employee performance appraisals are timely. Comply with all applicable health, safety, and labor regulations. Execute nightly and/or weekly opening and closing duties. Provide coverage to maintain guest service standards, including opening and closing duties. Offer administrative support. Collaborate with partners and organizations to promote mutual growth. Perform additional tasks as assigned. Manage alcohol responsibly, recognize intoxication, monitor guests, and comply with safety and liquor laws. LEADERSHIP QUALITIES (EVALUATED) 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 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 or ability to obtain all state‑required work cards. Maintain professional, neat, well‑groomed appearance per company standards. WORKING KNOWLEDGE REQUIREMENTS Proficient in Windows and Microsoft Office. Knowledge of POS and back‑office reporting systems. Knowledge of profitability analysis, budgeting, cost of sales, and payroll management. Knowledge of bar/restaurant operations, fine dining procedures, and beverage service. Knowledge of purchasing, receiving, inventories and cost controls for bar product. Knowledge of special events and banquets. Knowledge of state and local laws related to liquor, labor, and health code regulations. SKILLS Teamwork, organization, project management, leadership, and delegation. Incentivizing staff to exceed role expectations. Effective verbal and written communication in English. Speak to guests fluently about food, beverage, and overall concept. Impose service standards on staff with care, service, and excellence. Follow up and make accurate decisions. Strong problem‑solving skills. Maintain confidentiality. Write reports, business correspondence, and procedure manuals. Consistently demonstrate a positive attitude and openness. Remain composed, focused, and maintain personal integrity. Handle fast‑paced, busy, stressful environments and meet deadlines. PHYSICAL DEMANDS Positive energy for day‑to‑day tasks. Read computer monitors; print legibly. Readily respond to various situations; observe attentively. Fluent in written and spoken English. Move quickly, set pace in office and venue. Sit or stand for extended periods. Perform all service aspects with dexterity. Twist, tow, reach, bend, climb, and carry as necessary. Push and lift up to 30 pounds. Use hands to handle objects, tools, controls. Reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, or crawl. Talk, hear, taste, smell. Meet specific vision requirements: near, distance, color, peripheral, depth, focus adjustment. WORK ENVIRONMENT & SCHEDULE Small to medium office environment, shared desk spaces. Office, bar, lounge, restaurant settings. 5–25% local travel. Moderate noise levels, occasional high noise and crowds during peak guest volume. Varied shifts: days, nights, weekends, holidays. Operations Managers work 40–50 hours weekly; schedules may vary with business levels and events. TC Restaurant Group is an Equal Opportunity Employer. #J-18808-Ljbffr