Who you are:

The Operations Manager is a key member of USHG’s Operations team. They play a key role in continuing to find efficiencies across businesses while operating at a high level of excellence. They work to ensure there is clarity, accountability and strategy around spending within USHG businesses. Through collaboration primarily with Supply Chain, Analytics and Facilities departments and a close working relationship with all restaurant leadership, the Operations Manager will ensure that the teams have the systems and due diligence in place to ensure best decision-making regarding venue and business spends. Additional key relationships would include external vendors and trades as well as internal departments such as Finance and Accounting, Technology and more. The Operations Manager has a meaningful positive impact on both the management teams and the restaurant P&L and makes decisions in line with Budgets and Forecasts.

What you’ll do:

• Leverage all aspects of Foodager and Bevager (Craftable) to ensure best in class strategy and decision making around all spending in the Cost of Goods Sold category
• Create systems, training and leverage software capabilities to ensure that daily purchasing is always to spec. Maintain consistency of GL coding, pack sizes, uploading of recipes and depletion set up.
• Create a ‘Subject Matter Expert’ relationship with all management that interacts with purchasing software to ensure full understanding, adoption and ease of use for all who order product.
• Continuously share and coach teams on KPI’s that impact weekly and period level Cost of Goods Sold
• Work closely with business leadership to ensure complete and accurate end of period inventories that accurately reflect our Cost of Goods Sold. Partner with Finance and Accounting teams, DO and restaurant leadership to ensure that the business closes the period correctly and completely, preventing period level swings and inaccuracies.
• Operations Manager will work closely with USHG Facilities team to provide on-site partnership and status reports on all facilities and R&M initiatives and spends.
• Closely monitor and track all contracted preventative maintenance and general upkeep work to ensure work is done on schedule and in accordance with contract. Any additional spends should be approved prior to work being done.
• Track all spends and projects from approval to completion, ensuring that full scope is completed and bill is correct and approved by Operations and Facilities department.
• Ensure that all Facilities and R&M vendor invoices are processed correctly through Craftable once approved. Invoices should be processed in a timely manner aligned with financial periods and closes. When discrepancies occur, partner with Accounting team to ensure accurate an accruals that are reversed in following period.
• Closely monitor and maintain Craftable to ensure up to date mapping, order sheets and all SOP’s related to food and beverage purchasing
• Work with DO’s and USHG department leaders to create clear SOP’s for ordering so that all managers can confidently place purchase orders and process invoices daily for correct product at best possible pricing.
• Train leadership teams on all details of invoice processing and work with leadership to ensure daily processing of invoices through Craftable by all departments within the restaurant.
• Work closely with restaurant leadership, vendors, and accounting department to limit accruals to a minimum and ensure proper and timely reversals.
• Partner with DO and USHG departmental leaders in a project management capacity. Maintain timelines and communicate both internally and externally while coordinating trades and vendors to complete projects both on time and on budget.
• Ensure clear communications, lead training when applicable and achieve timelines around restaurant level implementations and adoption of new technology, systems and procedures.
• Lead change management with a focus on the ‘why’ as well as the ‘how’ always focusing on how the restaurants will improve and ‘win’ as a result.
• Embody a culture of learning and growth within USHG restaurants.
• Create and maintain an Operations Handbook for each business, including but not limited to, which vendor is used for what parts of the venue, specs of all furniture, fixtures, lighting, paint.

What we need from you:

• 1 years of experience in an operations role
• Demonstrated experience in collaborating and communicating across teams
• English and Spanish fluency strongly preferred

What you’ll get from us:

• Annual salary of $70,000, plus bonus potential*
• Comprehensive Medical, Dental, and Vision insurance
• Paid Time Off to support you with an active life outside of work
• Paid Parental Leave
• Life Insurance
• Flexible Spending Options (health care, dependent care, transit & parking)
• Employee Assistance Program to support overall mental wellbeing
• Exclusive access to primary care, mental health, and other healthcare services through Radish Health
• Annual dining credit and 51% dining discount throughout the USHG family of restaurants
• Matched 401(k) to help you invest in your future
• Access to the USHG HUGS Employee Relief Fund

• The above represents the expected salary range for this position. Ultimately, in determining your pay, we'll consider your experience and other job-related factors.