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Open nowFirst seen 5 days ago

Operations Manager - Category 10 Nashville

Opry Entertainment Group & Ryman Hospitality Properties74 open roles

Where
Nashville, TN, USA
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Your applicationOpen nowOperations Manager - Category 10 NashvilleOpry Entertainment Group & Ryman Hospitality Properties · Nashville, TN, USA

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  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on Opry Entertainment Group & Ryman Hospitality Properties's own form.

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The clock on this job

Early applications get read.

12.3% of postings close within 7 days. Measured by our own scanner across the market. Opry Entertainment Group & Ryman Hospitality Properties postings stay open a median of 3 days.

Share of postings closed within
  1. 2.1%1 day
  2. 4.5%3 days
  3. 12.3%7 days
  4. 19.7%14 days
  5. 35.6%30 days
  6. 58.0%60 days
This job: first seen 5 days ago

Opry Entertainment Group & Ryman Hospitality Properties median: 3 days open

The posting

As a Manager of Restaurant Operations, you'll work closely with leadership to develop, implement, and execute business strategies for a multi-experiential live music venue, bar and restaurant. This includes staff training and development, service strategy, operational budget, and sales strategies. You'll provide hands-on management of daily operations, including staffing, guest service, culinary and beverage programs, live entertainment, and private events. As the ideal candidate, you'll foster a positive and productive work environment 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.

Education

  • High school diploma or equivalent required
  • 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

  • Effective 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 applications and fluent with retail POS functionality

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

Physical RequirementsSpeak and hear to communicate and use both near and far vision. Stand and walk for extended periods, including on uneven surfaces and while carrying items. Occasionally climbs, sits, kneels, bends, steps up/down and reaches above shoulder. Occasionally lift/carry up to 50 lbs. May be required to team-lift over 50 lbs. Continually use gross motor skills with frequent use of bi-manual dexterity and fine motor skills for computer use.

Working ConditionsContinually works in a restaurant and live music environment subject to both kitchen and customer areas and in close proximity to others.

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