Restaurant jobs in United States

Job Description

Position Summary: The Operations Manager at City Barbeque is responsible for the operational leadership, planning, and execution of catering events. Base Salary PLUS bonus!

Reports to: Regional Catering Director

Key Responsibilities:

1. TEAM DEVELOPMENT: Develops and manages an operations team to fulfill “Best on the Block” event expectations.
   Constantly evaluates staffing levels, proactively recruiting and hiring to fulfill event staffing needs.
   Directs all aspects of professional team development including new hire training, ongoing development, recognition, succession planning, coaching/counseling, and performance evaluations.
2. FINANCIAL MANAGEMENT:
   • Responsible for P&L management, including food, paper, labor, and supplies.
   • Manages inventory and ordering of supplies, paper, food, equipment, uniforms, etc.
   • Evaluates and manages upkeep of catering assets, equipment, and vehicles.
3. LOGISTICS MANAGEMENT: Directs event planning and logistics handling for all market events including:
   • Effectively uses Customer Relationship Management (CRM) tool to ensure order clarity and coordination of events with Sales manager.
   • Event staffing & scheduling.
   • Execution of drop sheets and other systems that direct proper food production, packaging, and delivery for events.
4. EVENT OPERATIONS: Directly and indirectly ensures successful daily event operations including, but not limited to:
   • Working with restaurant managers and teammates to meet sales and operational goals for each event that drive a great experience that results in repeat business and viral marketing.
   • Timely delivery and set-up.
   • Responsibly driving with team, product, and supplies to and from event(s).
   • Competition quality product.
   • Backyard hospitality given.
   • Customer conflict resolution.

Experience and Skills:

1. Minimum 3-5 years of experience as a Catering/Events manager or similar role.
2. Talented, passionate, knowledge of food in restaurant & catering industry experience.
3. Ability to assess client requirements and deliver ensuring client satisfaction.
4. Solid business and financial acumen, including strong analytical and measurement/tracking skills.
5. Project and process management skills, including effective management of time and budget; able to balance multiple priorities to meet deadlines; identify and implement system and process improvements.
6. Proactive with the ability to remain calm under pressure and to anticipate and support changes.
7. Must possess excellent communication skills both internally and externally.
8. Must be driven and able to operate autonomously.
9. Strong computer skills.