Operations Manager / Assistant General Manager

POSITION TITLE: Operations Manager / Assistant General Manager DEPARTMENT: Management LOCATION: New York FLSA STATUS: Exempt REPORTS TO: Director of Operations SALARY RANGE: $75,000-$90,000 (Salary range is commensurate with relevant skills and experience) This position is responsible for overseeing market operations while focusing on maintaining brand standards for each of our native concepts, as well as staff, service and facilities standards. By ensuring positive guest experiences and positive employee morale, the position plays a key role in driving sales growth. PRINCIPAL DUTIES AND ESSENTIAL RESPONSIBILITIES OPERATIONS / SERVICE- Work closely with management team to ensure excellent guest experience. Maintain consistent floor presence to monitor flow of service and upholding standards and following SOPs Directly supervise service and interact with guests in the market, ensuring exemplary service and satisfaction Lead pre-shift service meetings to focus on service points and strive to improve FOH performance every day. Perform shift opening and closing duties. Ensure cleanliness of market, bar, w/c & storage areas, and compliance with all DOH regulations. Assist with the maintenance and inventory of equipment including but not limited to: smallwares, paper goods & chemicals. Assist with POS System updates and maintenance – adding new menu items, adding new employees. Implement food, beverage and service training, scheduling, and supervision of department staff in accordance with company policies and standards. Ensure compliance to common areas and vendor operations. VENDOR MANAGEMENT- Oversee policy and procedure compliance, reviewing operations and conduct weekly meetings/emails. Oversee in-house order systems and vendor invoicing. SALES / MARKETING- Cultivate relationships with food vendors and customers to create a culture of guest recognition. Ensure that all promotions are being marketed appropriately in the market i.e., menu boxes, flyers, post cards & signage. HUMAN RESOURCES - Oversee recruiting efforts and work to develop the best hospitality team. Execute training materials and systems to educate staff to perform their jobs at the best of their ability. Know the job standards for each position within the department and instruct employees in the correct execution of them Provide performance feedback, coach, counsel and recommend personnel actions on employees based upon performance with the guidance of the GM/DO; provide input for performance appraisals Assist with the preparation of timely and accurate payroll in the form of daily shift checks and balances FINANCE & LEGAL: Assist in meeting budget objectives and timelines by having the correct number of employees on the floor—offering feedback on schedule and cutting floor as needed. Provide weekly schedules for all team members and review financial metrics. Review all employee hours worked on a daily basis. Proper cash handling including bar banks and register cash outs. Understand and enforce SLA, DCA and DOH rules and regulations. Administer HF Brands & Markets' Non-Harassment Policy to ensure that there is a congenial work environment for all employees. Ensure that HF Brands & Markets complies with all local, state and federal work and non-discrimination laws. MAINTENANCE & MARKET SYSTEMS: Coordinate and oversee repairs and modifications to the market. Develop and implement a facility management program including preventative maintenance and life-cycle requirements. Conduct and document regular facilities inspections and check completed work by contractors and outside vendors. Oversee facility refurbishment and renovations ensuring that the market is kept to the highest standard. Respond to facility and equipment alarms and system failures. Schedule, coordinate and monitor activities of contract suppliers. Manage and improve service contracts, building, neighbor, government and other City relationships, technical troubleshooting, maintaining a facilities and equipment plan. Report progress to the General Manager and VP of Operations at regularly scheduled meetings Oversee in-house order systems and vendor invoicing. Ensure vendor COI’s are up to date and that booths maintain an A grade by conducting inspections regularly. Oversee vendor booth build outs and track progress via a critical path. TECH SAVVY: highly proficient and comfortable using multiple sources of technology including but not limited to Multiple Restaurant POS Systems, GSuite, Google Drive/Email, Word, Excel, and apps such as Tripleseat, Yardi, Guesst and others. COMMUNICATION : must exhibit exceptional verbal, written and editorial skills. CUSTOMER SERVICE FOCUS: view both our guests and our employees as optimally important, seeking to create lasting relationships FLEXIBILITY: can easily move back and forth between different job demands. Able to wear multiple hats within a defined space or time frame, for long or short periods of time. Able to work with a range of people from vendors to investors. HIGH ENERGY LEVEL: ability to perform at a high level for extended periods of time. STRESS TOLERANCE: ability to remain focused and composed when addressing multiple competing priorities, able to go above and beyond for extended periods of time during high demand periods. RESOURCEFUL: willing to do whatever it takes to get the job done, find an answer, or solve a problem. Have a high level of comfort with restaurant mechanical systems. ABOUT YOU The right person for this role will be tenacious, energetic, and obsessed with creating memorable guest experiences! This person will possess the following competencies: REQUIREMENTS 3 - 5 years of experience in multi-unit restaurant operations, multi-city/multi-state a plus Proficiency in restaurant operating, back of house, and point of sale systems. Bar/ Bar Manager experience preferred Advanced understanding of budgetary concepts and procedures. Advanced understanding of facilities, maintenance & repair procedures. Strong verbal and written communications skills with an ability to clearly articulate concepts and programs to a variety of audiences A strong analytical capacity with ability to read and interpret financial statements and train accordingly. Proven ability to multi-task and prioritize multiple projects and requests simultaneously with a strong sense of urgency for completion and follow through. Proven ability to build solid relationships and work effectively with others at all levels of an organization. Track record of successfully scaling brands in a dynamic growth-oriented environment History of successful new unit openings and/or brand re-launches Proven track record of implementing operational best practices and SOP’s to strengthen the company position Proficiency in Microsoft Office and adept with restaurant related systems (POS system and delivery and pickup platforms) Multilingual/Multicultural skills a plus PERKS OF WORKING HERE! Competitive compensation Paid vacation, sick and federal holidays Comprehensive benefits including medical, dental. Clear pathway for personal and professional advancement #J-18808-Ljbffr