Operations Manager Position Available In Hillsborough, Florida

Operations Manager Bouzy Tampa, FL Job Details Estimated:

$46.5K – $58.5K a year 9 hours ago Qualifications Guest relations Culinary experience Cooking Mid-level Restaurant experience Communication skills Full Job Description The Operations Manager is a leadership role within Cru Hospitality Group (CHG) that serves as a point person and role model for all Front and Back of House team members. The Operations Manager fulfills any duties assigned to her/him by the management team in a professional manner. They also provide technical and teamwork guidance to team members and assist in the training of new team members. In assistance to both the General Manager and Head Chef, you are to plan, organize, direct, and coordinate the staff and resources of the location for the efficient, well-prepared, and profitable service of food and beverages. You should display a passion and drive for operating a guest facing operation. To both our guests and employees, you adhere to and uphold the standards set forth by CHG. The role of Operations Manager will wear many hats as they will be involved in many facets of CHG’s daily operations. This role is able to move seamlessly between Front of House and Back of House management, acting as the “right hand” of the entire business. The personality and success of the operation as a whole are directly related to the role of the Operations Manager. A strong Operations Manager will exhibit the following characteristics. Strong knowledge of & skills in cooking, food handling, food preparation, kitchen maintenance Strong knowledge of food, culinary terms, and the restaurant industry Strong knowledge of service and beverages Strong knowledge of and experience in guest relations. Exhibit sincere hospitality and teamwork Be intuitive as to where help is needed Strong communication skills Be a Coach and a Teacher Be Coachable Be the Example This role reports to the Chief Executive Officer

ONGOING AREAS OF RESPONSIBILITY

Assist Head Chef/Sous Chef in food service operations and daily kitchen operations, including serving as Expeditor. Provides direction to kitchen staff, ensuring execution of all employee duties. Ensures compliance with all health and fire department regulations. Assists in the implementation and management of kitchen and restaurant policies and procedures Participates in daily and monthly inventory process. Supervises opening and closing tasks. Holds staff accountable. Coaches, teaches, and motivates fellow team members. Communicates all 86’d items to staff and management. Has daily counts ready before service. Coordinates and communicates with runners and front of house staff to ensure proper service. Is capable of performing the duties of all BOH and FOH positions. Attend kitchen meetings as set forth by your Head Chef. Attend weekly management meetings as set forth by your General Manager. Professional handling of the

Coworker Relationship:

includes BOH and FOH staff Ensure pricing standards are communicated and properly implemented Organization and cleanliness of your location. Monitors labor costs to attain budgeted goals Oversight and execution of proper FOH service Coordination of FOH staff Proper opening and closing procedures in the FOH Acts as an example to the team on how to manage guest relations Continues to learn and educate themselves on food, beverage, and industry trends Participates in the hiring process for FOH and BOH staff Maintains the highest quality, consistent product standards. Ensure all CHG standards are upheld or exceeded OTHER Operates as a member of a team, helping others and requesting help as needed. Further duties not currently detailed here may be added at the discretion of the Leadership Team