Operations Manager - Ladybird Grove & Mess Hall

Position Summary:

The Front-of-House Manager oversees front-of-house operations to ensure exceptional service and guest satisfaction. Key responsibilities include training and mentoring staff, implementing operational policies, addressing guest inquiries, and maintaining cleanliness. This role involves collaboration with kitchen and management teams, monitoring performance metrics, and managing budgeting and inventory control while upholding safety and sanitation standards.

Key Responsibilities:

Oversee all aspects of front-of-house operations, ensuring high standards of service and guest satisfaction. Train, coach, mentor, and develop front-of-house staff, including servers, hosts, and bartenders.

• Delegate tasks to team members and provide follow-up to ensure accountability.
• Develop and implement operational policies and procedures to enhance efficiency and service quality.
• Hold the team accountable for their performance; provide coaching and counseling as needed.
• Provide effective, open, and consistent communication on goals during team meetings while recognizing positive contributions.
• Handle guest inquiries, concerns, and complaints professionally and promptly, continuously improving mystery shopper scores.
• Collaborate with the kitchen and management teams to ensure seamless communication and service flow.
• Monitor and analyze service metrics and guest feedback to identify areas for improvement and increase customer satisfaction and loyalty.
• Assist in planning and executing special events, promotions, and themed nights to enhance guest engagement.
• Maintain cleanliness and organization of the dining area, bar, and other public spaces, ensuring adherence to health, safety, and sanitation regulations.
• Educate the team on and enforce all appropriate personnel policies, labor laws, and security and safety procedures.
• Assist with the hiring of crew members and contribute to performance reviews for crew members and team leaders.
• Assist in budgeting and financial management, including labor costs, controlling cost of goods, variances, and inventories within the restaurant.
• Staff and schedule appropriately to maintain operational efficiency and control labor costs. Ensure proper cash handling and deposit procedures are followed.
• Uphold company safety and sanitation requirements to ensure the health and safety of our guests and team.

Qualifications/Skills:

• Passion for providing exceptional guest experiences.
• Proven experience in a managerial role within the hospitality or restaurant industry.
• Excellent communication skills to connect effectively with customers and staff.
• Strong leadership abilities with a focus on teamwork and collaboration.
• Ability to thrive in a fast-paced, high-volume environment while maintaining attention to detail.
• Proficiency in various computer software programs, including POS systems and inventory management tools.

Essential Physical Functions:

• Ability to stand/walk for 8-10 hours per day.
• Must be able to lift and carry up to 30 lbs.
• Will frequently stand, walk, reach, feel, bend, stoop, carry, finely manipulate, and key in data.
• Must be able to work in both warm and cool environments, indoors and outdoors.
• Must be able to tolerate higher levels of noise from music and customer traffic.
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, and soy.
• Report to work in a complete required uniform.
• Maintain a well-manicured appearance and persona that reflects the restaurant's image.
• Meet personal schedule requirements punctually.
• Be courteous, friendly, and pleasant.

Benefits:

• Competitive Pay
• Career Growth Opportunities
• Employee Discounts on Food and Beverages
• Referral Bonus Program
• Medical, Dental, and Vision Plans
• 401(k) Retirement Plan
• Supportive and Dynamic Work Environment