Operations · Full-time · New York, US
POSITION TITLE: Operations Manager DEPARTMENT: Management
LOCATION: New York
FLSA STATUS: Exempt REPORTS TO: Director of Operations SALARY RANGE: $70,000-$80,000 (Salary range is commensurate with relevant skills and experience)
PRINCIPAL DUTIES AND ESSENTIAL RESPONSIBILITIES:
OPERATIONS / SERVICE-
Maintain consistent floor presence to monitor flow of service and upholding standards and following SOPs
Directly supervise service and interact with guests in the food hall, 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 hall, bar, w/c & storage areas, and compliance with all DOH regulations.
Assist with the maintenance and inventory of equipment including but not limited to: smallware's, 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 in-house order systems and vendor invoicing.
· SALES / MARKETING-
Ensure that all promotions are being marketed appropriately in the hall i.e., menu boxes, flyers, post cards & signage.
HUMAN RESOURCES -
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; 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 Food Halls' Non-Harassment Policy to ensure that there is a congenial work environment for all employees. Ensure that HF Food Halls 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:
PERKS OF WORKING HERE!
Competitive compensation
Paid vacation, sick and federal holidays
Comprehensive benefits including medical, dental.
Clear pathway for personal and professional advancement