Operations Manager - Pensacola, United States - Flora-Bama

Flora-Bama Pensacola, United States

3 weeks ago

Description

Job Description

The Operations Manager will focus on increasing the strength of the management team and effectively collaborating across all departments; both of which will directly relate to increasing the success of the business.

Key Accountabilities:

Maintain a strong presence in the business. Ensure the proper execution of operational, safety, and sanitation standards. Hold individuals across the team accountable.
Establish and maintain daily operating circumstances that optimize revenue generation by creating best-in-class guest experiences.
Work with all departments to mitigate liabilities for patrons, employees, and musicians.
Seek out and establish constant efforts to reduce operational costs without creating liabilities.
Manage to guest expectations and experiences in an effort to produce 95% 4 and 5-star reviews
Nurture a positive culture across the team. Design and execute a plan to develop night managers professionally. Push them to operate at the highest level.
Ensure cash accountability across all operations and integrity across all employees.

General Responsibilities:

Responsible for training and developing all PM Shift managers and hourly personnel in all operations departments.
Review and approve the weekly schedule for all PM Shift MODs (Manager on Duty) that speaks to double and triple coverage when needed and minimizes unnecessary costs.
Actively manage performance across the team through the Business Management Tools. Maintain them daily/weekly/monthly.
Execute weekly coaching sessions and monthly evaluations with all members of the PM operations team.
Create and manage a MOD checklist for night shift operations that articulates every detail needed for managing operational excellence and guest expectations.
Create systems for educating bar staff that result in product continuity, operational efficiency, speed of service, and optimum guest experiences.
Work with the Customer Service Manager to ensure that staff members keep the facility extremely clean, mitigate liabilities effectively, keep patrons safe, and support all special events proficiently.
Establish and enforce up-to-date SOPs for all positions in operations.
Cultivate positive cultural development in conjunction with the Human Resources Director.
Schedule weekly to minimize abuse and determine programming efficiency.
Direct the integration of any new technologies relevant to operations.

Schedule Requirements:

This is a full-time position that will require your presence on-site, on weekends and major holidays.
The position requires a demanding schedule: on-site presence 6 nights a week during peak season

(50-65 hrs a week/ March to October). On-site presence is required during peak evening business hours (7 pm-3 am). Days and hours can fluctuate based on the needs of the business.

During the off-season the schedule remains demanding: the position requires on-site presence 5 nights a week (40hrs a week/from November to February). On-site presence is required during evening peak business hours (5 pm-CLOSE). Days and hours can fluctuate based on the needs of the business
Required to work major holidays /weekends/ and special events throughout the year.
Position requires digital connectivity and monitoring business tools while not on-premise.

Physical Demands:

Be able to work in a standing position for long periods of time
Able to reach, bend, stoop, and frequently lift up to 35 lbs. and occasionally lift/move 50 lbs.
Capable of working in extremely hot or cold environments

Qualifications and Requirements:

At least five years of high-volume, hospitality management experience
Experience and track record of operating profitable existing business operations as well as startups
Strong leadership, team building, and communication skills
Basic business math and financial knowledge
Effective analytical and decision-making skills
Proficiency in MS Word, PowerPoint, Excel & Outlook & Google
Must possess knowledge of business and management principles, planning, resource allocation, human resources, leadership, production methods, and coordination of people and resources.

Preferred Qualifications:

Bachelor's degree in Business, Finance, Culinary Arts, or Hospitality

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