Restaurant Operations Manager

opryentertainment; Las Vegas (NV); On-site; USD 75,000 - 110,000; Full time

Job summary

opryentertainment in Las Vegas, NV, seeks a Manager of Restaurant Operations to lead front-of-house and venue-wide hospitality for a multi-experiential live music venue, bar and restaurant. You will supervise staff, coordinate food and beverage programs, oversee private events, and partner with leadership to execute business strategies.

The role emphasizes hands-on management, training, payroll, scheduling, and cost control, with a focus on guest service excellence, data-driven decision making,

Qualifications

• 3+ years' progressive hospitality management experience.
• Experience with union and labor relations preferred.
• Experience managing front-of-house and events.
• Experience coordinating kitchen and beverage programs.

Responsibilities

• Oversee front-of-house operations for restaurant, bar, events and concerts.
• Hire, train, schedule, and develop hourly staff; manage payroll.
• Maintain cash handling, POS operations, and daily financial reconciliation.
• Collaborate with Marketing, IT, HR and Accounting on staffing and programming.
• Monitor budgets, costs, and revenue; analyze and present data.
• Identify opportunities to grow revenue and control costs.
• Ensure compliance with company standards and health/safety regulations.

Skills

Staff leadership

Guest service

Budgeting

Cost control

POS systems

Operations management

Communication

Interpersonal skills

Education

High school diploma or equivalent

Hospitality management degree (desirable)

Tools

Micros POS

Compeat

Hot Schedules

Job description

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 model teamwork, service and integrity to foster a positive and productive work environment. 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 theemployees 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
• Experience managing operations in accordance with union and labor relations agreements preferred

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
• Must obtain CPR certification within 90 days of hire
• Must complete Crowd Management training upon hire
• State Food Handler Safety Card required upon hire
• Non-Gaming Work Permit Card required upon hire

Physical Requirements

Speak 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 Conditions

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