Restaurant Operations Manager (Nashville)

Category 10 Nashville120 2nd Ave N, Nashville, TN 37201Live music. Line dancing. Light shows. Southern eats. Cold drinks. Rooftop views. Luke's next-level honky-tonk has everything you love about Broadway, under one roof.Fan-Voted "Best New Bar" and "Best Place to Dance" in Nashville!FREE PARKING FOR EMPLOYEES - FULL TIME BENEFITS AVAILABLEProvide 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 immediatelyCompetitive medical, dental, vision, and pharmacy plansCompany paid life insurance and short- and long-term disability coverageGenerous Paid Time Off (PTO) – vacation, sick, and holidays to provide flexibility4 weeks fully paid parental leave, plus adoption and surrogacy financial supportEmployee Assistance Program (EAP) – free resource for employees and family membersIdentity theft protection – company-paid benefit to keep your personal information safePerks – free and discounted tickets to shows, tours, restaurants, retail, and moreQUALIFICATIONSEducationHigh school diploma or equivalent required; college degree preferredDegree in hotel/restaurant management is desired; a combination of practical experience and education will be considered as an alternativeExperience3+ years progressive hospitality management experience, preferably in a high-volume restaurant or nightclub spaceMicros Point of Sale, Compeat, and Hot Schedules experience a plusKnowledge, Skills and AbilitiesStrong interpersonal, written and verbal communication skillsAbility to establish clear direction, set goals, monitor progress, and measure resultsPassion for the hospitality business and compassion for peopleCapable of creating fun in a fast-paced and stressful environmentAbility to communicate assertively in a non-aggressive, candid mannerProficient experience with Microsoft Office (Outlook, Word, Excel)Licenses / CertificationsState Alcohol Education Card required upon hireCertified Food Safety Manager certification required within 90 days of hireMust obtain CPR certification within 90 days of hireMust complete Crowd Management training upon hire