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Open nowFirst seen 42 hours ago

Service Operations Manager

Deploy58 open roles

Where
Huntsville, Alabama, United States
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Your applicationOpen nowService Operations ManagerDeploy · Huntsville, Alabama, United States

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The clock on this job

Early applications get read.

11.8% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 2.1%1 day
  2. 4.4%3 days
  3. 11.8%7 days
  4. 18.6%14 days
  5. 35.6%30 days
  6. 45.1%60 days
This job: first seen 42 hours ago

The posting

Position Summary

The Service Operations Manager is responsible for directing all operational aspects of the customer-facing business. This pivotal role drives operational excellence across Food & Beverage (F&B) management—including menu creation, inventory control, costing, pricing, and vendor purchasing—while developing and implementing Standard Operating Procedures (SOPs) designed to enhance the overall guest experience. In addition, this position shares co-leadership responsibilities with the Service Personnel Manager for scheduling, coaching, and supervising both Front of House (FOH) and Kitchen (BOH) personnel.

Key Responsibilities

1. F&B Operations, Purchasing & Cost Management

  • Lead the conceptualization, design, and continuous optimization of food and beverage menus in alignment with culinary trends and brand standards.
  • Establish accurate recipe costing, menu item pricing, and margin analysis to ensure target profit margins are consistently met.
  • Manage procurement and vendor relationships for all food, beverage, operating supplies, and service materials.
  • Implement stock management protocols, conduct weekly/monthly inventory audits, and actively minimize waste, spoilage, and shrinkage.

2. Customer Experience & Standard Operating Procedures (SOPs)

  • Design, document, and enforce high-standard SOPs for all guest-facing touchpoints (e.g., seating, order taking, table service, billing, and grievance resolution).
  • Conduct regular hands-on training sessions for FOH and BOH teams on newly created and existing service SOPs.
  • Monitor guest feedback, service speeds, and satisfaction scores; formulate corrective operational strategies as needed.

3. Shared Staff Leadership & Scheduling

  • Partner closely with the Service Personnel Manager to create efficient, balanced labor schedules for FOH and kitchen staff.
  • Maintain adequate shift coverage while aggressively managing labor cost targets.
  • Provide daily operational leadership, floor supervision, and guidance during active service periods.
  • Participate in performance evaluations, team mentoring, conflict resolution, and disciplinary actions alongside personnel management.

Qualifications & Requirements

  • Experience: Minimum of 3–5 years in restaurant, hospitality, or service operations management with proven F&B oversight.
  • Financial Acumen: Strong expertise in inventory management, recipe costing, yield analysis, and menu pricing strategies.
  • SOP Development: Demonstrated ability to craft clear operational SOPs and successfully train diverse teams on execution.
  • Leadership Skills: Exceptional communication, team-building, conflict resolution, and floor management capabilities.
  • Certifications: ServSafe Manager (or equivalent food safety certification) and local alcohol service certification required.

Performance Bonus Structure Key Metrics (KPIs)

  • Achievement of target Cost of Goods Sold (COGS) and labor cost percentages.
  • Customer satisfaction ratings and online guest review scores.
  • Successful implementation and compliance audit rates for operational SOPs.
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