The F&B Operations Manager is responsible for assisting the F&B Plaza Director of Operations in operating assigned brands, units, and/or concepts. This position is responsible for day-to-day supervision of operations associates, assigning work to both management and non-management associates, monitoring unit/concept/store level operation performance, coaching and developing associates, and performing all other responsibilities as directed by their manager. This is an exempt position and reports to the F&B Plaza Director of Operations.

Essential Functions:

• Supervises the day-to-day activities of multiple non-exempt operations associates within a defined individual or group of restaurants, concepts or stores. 
• Assigns work tasks and activities, prepares schedules, and ensures that all shifts are covered. 
• Maintains a working knowledge of all applicable brand standards and all procedures and protocols to maximize brand/labor relations.
• Maintains an in-depth understanding of all federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with the law
• Prepares daily orders, ensures units are stocked with appropriate levels of product and coaches Shift Supervisors and Assistant F&B Operations Managers on order procedure.
• Conducts and coordinates on the-the-job training for associates, and ensures all associates receive basic skills training to perform their jobs.
• Uses judgement and discretion to resolve less routine questions and problems and refers more complex issues to higher levels.
• Interview job candidates, provides recommendations for hiring, terminations, advancement, promotion or any other status change of associates within the store.
• Supports DO and or Plaza Director in developing and implementing creative strategies to increase revenue.
• Monitors progress towards unit goals and assigns associates to meet those objectives.
• Consistently provides direct reports and/or indirect reports with support, coaching and encouragement necessary to achieve business goals.
• Utilizes associates strengths and provides ongoing feedback that reflects on progress against individual development goals and business goals.
• Develops and implements plans that will motivate and recognize direct reports and/or indirect reports for their performance. 

Minimum Qualifications, Knowledge, Skills, and Work Environment;

• Requires 3-5 or more years of experience as a supervisor or unit-level manager in high volume and/or multi-unit Food and Beverage or Merchandise Operations or other related management experience.
• Demonstrates team management, delegation and issue resolution skills and the ability to multi=task.
• Demonstrate Knowledge of policies and product, service, quality, equipment and operations standards.
• Requires the ability to speak, read comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals.