Job Information
City Winery Operations Manager in New York, New York
Position Summary
Front of House Operations Managers are our in-house hospitality professionals who ensure daily operational excellence, overall guest satisfaction and management of the FOH team. This role participates in a variety of dimensions of the business from leading the service teams, maximizing food and beverage sales, handling pre-shift trainings, to promoting retail wine sales, merchandise, and more.
Overview of Responsibilities:
Manage day to day restaurant and/or floor operations, and provide on-the-floor support to staff for duration of a service shift including but not limited to assigning server sections, overseeing side work, observing steps of service, and maintaining overall cleanliness/tidiness of the restaurant.
Participate in interviewing, hiring, coaching/counseling, and separation process of hourly employees
Ensure restaurant and venue are fully prepared and organized for daily execution of the operation
Manage staffing and operations of all revenue centers including venue, bar, support staff, service, private events, as applicable based on designated area of focus
Prepare scheduling on a weekly basis
Ensure maintenance of property by examining areas daily for cleanliness and maintenance needs and directed to appropriate employees to handle
Resolve guest concerns and complaints with exemplary level of hospitality
Perform all cash handling procedures: opening, mid-day safe counts, cash pay-outs and nightly cash drops, as needed
Check in with guests in bar and restaurant area during shift to ensure guest satisfaction and identify any opportunities
Assist with staff trainings both in daily pre-shifts and monthly FOH staff service meetings
Maintain pars of all printed promotional materials, comment cards, or other check presenter inserts.
Maintain & update contact lists, VIP, and public event guest lists
Demonstrate an ability to lead and motivate others, and achieve results. Empowered to make day-to-day decisions confidently both with guests, service teams and other departmental management.
Demonstrate excellent interpersonal and communication skills with service teams and management.
Other duties, initiatives, and tasks as per business need
Minimum Qualifications
Minimum 3 years experience in a multi-faced, high volume restaurant, venue, and/or equivalent relevant experience
Exceptional hospitality skills
Proven leadership skills and commitment to operational excellence
Strong analytical and data skills
Ability to successfully multi-task, delegate, and manage several tasks at once in fast paced environment
Exceptional communication and interpersonal skills both written and verbal
Functional knowledge of health department and related regulations
Ability to perform physical requirements of position including standing and walking for extended periods of time, bending, pulling, pushing, lifting and carrying up to 50 pounds
Able and willing to work flexible schedule including days, nights, weekends, and holidays