Head of Operations & Business Management

Toca Madera Operations ManagerToca Madera re-imagines traditional Mexican cuisine by taking a modern approach pairing locally-sourced ingredients with bold flavors. Our signature farm-to-glass cocktails use only fresh, seasonal ingredients and our dynamic bar program offers a vast selection of the finest tequilas and mezcals, as well as a rotating selection of wines from across the globe. At Toca Madera, we've thoughtfully curated all the elements of the restaurant to elicit an unmatched sensory experience. The Operations Manager reports to the General Manager and is responsible for driving the company's vision during the daily operations of the restaurant. The Operations Manager will ensure that employees are equipped to execute to our brand standards so that all guests have an engaging and dynamic experience. The Operations Manager will work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. In addition to supporting the team as a whole, the Operations Manager will have direct oversight for a designated group of employees and will be responsible for all hiring, training, scheduling, and performance.Duties & FunctionsAssist with recruiting, hiring, training, development and retention of qualified employees for the Operations & Culinary teamsSchedule, conduct and document employee performance reviews to standard operating proceduresIdentify, train and develop key employees for growth, advancement and promotionBecome proficient in all job functions of both front and back of house employeesOrganize quarterly employee meetingsComprehend and adhere to all Health Code and sanitation guidelines as prescribed by federal, state and local lawsAccomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishmentsCommunicate repair and maintenance to GM and/or appropriate repair sourceBecome proficient in the use of all restaurant technology equipment and softwareDay to Day Venue ManagementDirect and supervise employees in a daily basis in a fair and dignified mannerAssist AGM with training, coaching and development of management team in areas Including: The Madera Group culture, systems, policies and procedures, personal growth is always up to code with State & Federal regulationsIdentify, address and document individual employee performance problems according to standard operating procedures. Discipline and/or terminate as necessary according to The Madera Group proceduresAuthorize all comps and voids for all service personnelComplete all administrative duties as outlined and assigned by the GMReport and help resolve all maintenance issues in timely mannerBrand StandardsEnsure all service standards are maintained with a hospitality focus, and that all guests are attended to and treated with utmost respect by all departmentsEnsure all food and beverage menu items are presented consistently, accurately, and with integrityAssist in developing new ideas for service standards, food & beverage menu items, and guest relations practicesConduct daily walk throughs of the venue to ensure the venue is always up to brand standards and in "Mint Condition"Ensure that all guest complaints are handled and responded to within appropriate timelines and in a manner consistent with brand values and standardsMarketing & Business DevelopmentAssist with driving planning and execution of the business development strategyAssist with the planning and execution of the digital marketing strategyIdentify key dates, promotions, & yearly programming for the venueDevelop & maintain business relationships with all neighboring business'Actively ensure all staff are propagating the business in appropriate fashion, IE: Social Media & other digital ChannelsConstantly oversee promo tables, hosted tables, VIP tables, influencer program, Noble 33 program. Ensure all are coordinated and handled seamlessly through the VIP service manager (or managers OD), with a focus on driving top line revenue from these programs while keeping costs manageableMaintains professional and technical knowledge by tracking emerging trends in the restaurant industry; establishing personal networks; participating in professional societiesInventory & Labor ManagementEnsure proper pars and inventory management systems are in place, keep active/running total/parManage labor dollars, controlling overtime and labor % according to budgetEnsure anti-theft measures are in place for all COGs suppliesEnsure accurate monthly inventory is completed and turned in on timePerform departmental Labor cost analysis and oversightFinancial ControlsBecome proficient in and assist the GM with the finance team to produce accurate financial forecasts & budgetsEnsure all declining budgets are maintained and followedAssist in overseeing profit and loss controls for the venue, identifying potential causes for concern, ensuring P&L margins are maintained, and producing P&L reports as neededEnsure there are anti-theft measures in place for all financial aspects of the businessEnsure restaurant cash safe is accounted for & trackedEnsure Petty Cash procedures & logs are accurate & maintainedEnsure all CC transactions are properly handled and make it to bank accountHandle all chargebacksExecute all financial audits as put in place by Director of OperationsAudit payroll and ensure all employees are paid correctly and on timeEnsure Tips are properly handled and distributed by staff and managementRequirements:College degree in Business, Hospitality, or a Related field; or equivalent mix of education and experience3-5 years in a management position, preferably in an upscale or lifestyle brand hotelThorough knowledge of Food and Beverage preparation techniques, health department rules and regulations, liquor laws and regulationsAbility to multitask, work in a fast paced environment and have a high level attention to detailStrong verbal and written communication skills in EnglishPassion for hospitality and for creating exceptional guest experiencesProven ability to develop and maintain positive and productive working relationships with other employees and departmentsAbility to work independently and to partner with others to promote an environment of teamworkAvailable to work on call shifts, after hours, over weekends and on holidaysPhysical Abilities:Move, lift, carry, push, pull, and place objects weighing less than or equal to 35 lbsRequires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuityStand, sit, or walk for an extended period of time or for an entire work shiftReach overhead and below the knees, including bending, twisting, pulling, and stoopingRequires manual ability to use, carry, and operate all necessary equipment