What are the responsibilities and job description for the Restaurant Operations Manager - Category 10 position at Opry Entertainment Group & Ryman Hospitality Properties?
FREE PARKING FOR EMPLOYEES - FULL TIME BENEFITS AVAILABLE
Provide hands-on management of daily operations and guest experiences for a multi-experiential live music venue, bar and restaurant. This includes staffing, guest service, culinary and beverage programs, live music, entertainment, and private events. Manage human resource functions for assigned section(s), including hiring, scheduling and training. Model teamwork, service and integrity to foster a positive and productive work environment. Work with a team to deliver exceptional service to guests through unforgettable experiences. Reports to Assistant General Manager.
- Manage front-of-house staff and operations throughout the venue for restaurant, bar, private events, and concerts. Ensure guest service and operational needs are met, including quality food and beverage presentation at all times.
- Utilize time on the floor to build rapport with restaurant, bar, events, and entertainment guests. Inform guests of upcoming events and programming.
- Ensure consistent and positive guest service in all areas through continuous interaction and feedback requests. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
- Actively participate in attracting, selecting, and developing front-line and management staff. Responsible for hiring, scheduling, training, payroll and related functions for hourly departmental staff. Provide leadership and direction to staff. Develop direct reports by communicating performance expectations and delivering timely feedback.
- Adhere to cash handling policies and procedures, including proper operation of POS terminals, opening and mid-day safe counts, cash pay-outs, nightly cash drops and reconciling financials at end of shift.
- Work with internal business partners, such as Marketing, IT, Human Resources and Accounting, to oversee and support all staffing and venue programming.
- Maintain proper purchasing and inventory levels for FOH culinary and beverage program needs based on fiscal business projections.
- Monitor and track operational costs, budgets, and resources. Generate and analyze staffing and revenue reports. Able to interpret and present data as related.
- Participate in developing short- and long-term plans for revenue growth and cost control measures. Seek opportunities to enhance revenue and produce new possibilities in all areas of operations.
- Support the security function to protect the restaurant's assets and the personal safety of the employees and guests.
- Partner with venue leadership and maintenance team to ensure proper maintenance and repair of the physical facility and contents.
- Communicate and uphold all corporate standards, guidelines, policies and procedures in accordance with local, state and federal laws and regulations. Maintain personal integrity by abiding by and supporting the values and principles of the company. Follow and support brand SOPs. Participate and respond to the annual company audits.
- Perform other duties as assigned.
Full-time employees are eligible to participate in our core benefits package, including:
- 401(k) retirement plans with 4% company match, vested immediately
- Competitive medical, dental, vision, and pharmacy plans
- Company paid life insurance and short- and long-term disability coverage
- Generous Paid Time Off (PTO) – vacation, sick, and holidays to provide flexibility
- 4 weeks fully paid parental leave, plus adoption and surrogacy financial support
- Employee Assistance Program (EAP) – free resource for employees and family members
- Identity theft protection – company-paid benefit to keep your personal information safe
- Perks – free and discounted tickets to shows, tours, restaurants, retail, and more
Qualifications:
Education
- High school diploma or equivalent required; college degree preferred
- Degree in hotel/restaurant management is desired; a combination of practical experience and education will be considered as an alternative
Experience
- 3 years progressive hospitality management experience, preferably in a high-volume restaurant or nightclub space
- Micros Point of Sale, Compeat, and Hot Schedules experience a plus
Knowledge, Skills and Abilities
- Strong interpersonal, written and verbal communication skills
- Ability to establish clear direction, set goals, monitor progress, and measure results
- Passion for the hospitality business and compassion for people
- Capable of creating fun in a fast-paced and stressful environment
- Ability to communicate assertively in a non-aggressive, candid manner
- Proficient experience with Microsoft Office (Outlook, Word, Excel)
Licenses / Certifications
- State Alcohol Education Card required upon hire
- Certified Food Safety Manager certification required within 90 days of hire
- Must obtain CPR certification within 90 days of hire
- Must complete Crowd Management training upon hire