Senior Food & Beverage Operations Manager

Job Summary

Summary:  The Senior Operations Manager is responsible for leading team members in executing The Levy Difference in Operations, human resources and financials. From hiring, training and developing team members to ensuring that all costs are met and quality show standards are maintained at all times.  

Essential Functions: 
•    Hold team accountable to steps of service to deliver great guest service
•    Ensure team members consistently deliver heartfelt hospitality to every guest, every time
•    Ensure team members have tools necessary to complete their jobs
•    Ensure show quality standards are maintained at all times
•    Build and maintain strong relationships with clients, guests, subcontractors, Non-Profit partners, and team members
•    Regularly obtain & apply feedback from clients and guests to improve operations
•    Support and communicates Levy initiatives
•    Respond and assist in any departmental guest service issues
•    Ensure execution of all menus, promotions and programs as outlined by the Director of Operations in accordance with Levy standards
•    Act as liaison with team, including partners operational team, Levy team and other areas as needed to ensure efficient operational performance
•    Ensures proper execution of preventive maintenance schedule as set forth by Director of Operations and other executive leadership
•    Ensure daily walkthroughs are being conducted in both FOH and BOH for every event/daily operations
•    Ensure all security, safety and sanitation standards are achieved
•    Achieve daily sales and assigned cost goals
•    Achieves assigned budget goals
•    Provide operational planning to ensure adequate products and equipment are ordered for anticipated business levels
•    Employ good safety and sanitation practices
•    Practice proper product control and handling of all inventory and equipment
•    Follow and enforce responsible alcohol service policies
•    Ensure team members adhere to Levy guidelines as stated in the team member training manual and employee handbook 
•    Forecast and adequately schedule team members to meet operational needs and desired targets
•    Use all performance management tools to provide guidance and feedback to team members
•    Promote a cooperative work climate, maximizing productivity and morale
•    Conduct regularly scheduled meetings to ensure lines of communication are open between management and team members
•    Interview, hire, train and develop team members according to Levy guidelines
•    Display a positive attitude towards team members
•    Mentor department managers to develop their skills and leadership abilities
•    Other duties and responsibilities, as needed
•    Be Nice. 

Preferred Qualifications: 
•    5+ years of experience in a food and beverage operational position
•    Bachelor’s degree in hospitality management is preferred 
•    Possess / able to obtain ServSafe Food Handler Manager card and ServSafe Alcohol
•    High level of computer literacy
•    Passion for hospitality, food, and retail
•    Excellent interpersonal and stakeholder management skills