Assistant Operations Manager, Madison's

The Assistant Operations Manager oversees all aspects of Food & Beverage operations across all outlets and services. This includes the set-up and execution of each meal period, overall service standards, and the continued development and innovation of the department while maintaining a strong focus on detail, quality, and guest experience. This role serves as the direct support to the Restaurant Operations Manager and acts as second-in command, assuming full operational responsibility in their absence.

The Assistant Operations Manager is responsible for driving financial performance, maintaining operational consistency across all venues, and leading the management and service teams to achieve departmental goals. The Assistant Operations Manager reports directly to the Restaurant Operations Manager.

Responsibilities:

• Achievement of budgeted food sales, beverage sales, and labor costs while actively driving revenue & profitability across all outlets
• Support and execution of financial planning, forecasting, and analysis, including identifying and addressing performance gaps
• Overseeing annual and quarterly inventory processes and ensuring budget requests are submitted accurately and on time
• Completion and supervision of payroll and tips in an accurate and timely manner
• Schedule staff as necessary to ensure adequate coverage, operational efficiency, and consistent service standards across all shifts and            venues
• Oversee all day-to-day operations of the restaurant, bar and additional outlets, ensuring alignment in execution, service and standards
• Act as the lead decision-maker in the absence of the Restaurant Operations Manager
•  Inspect tables, place settings, linens, china, glassware, silverware, and condiments for cleanliness, proper setup, and presentations standards
• Maintain and enforce Hotel Bar control policies in accordance with State laws and company standards
• Maintain and oversee records for equipment inventories, monthly stock, labor costs, and food & beverage costs
• Development, implementation, and ongoing improvement of all departmental control procedures and service standards
• Development, implementation, and maintenance of departmental training programs and manuals
• Liaise on an ongoing basis with the Restaurant Operations Manager and other departments to ensure all operational and guest needs are met
• Maintain a strong presence on the floor during service periods, engaging with guests and supporting the team to ensure service excellence
• Provide leadership and support for last-minute operational changes and ensure seamless execution
• Coordinate and oversee the general housekeeping and cleanliness of all restaurant areas, including public spaces, kitchens, storage areas,  and entrances
• Lead, train, and develop management and service teams, ensuring accountability, consistency, and adherence to standards
• Handle guest concerns, complaints, and service recovery with professionalism and a solutions driven approach
• Ensure compliance with all health, safety, sanitation, and operational standards

• A degree in hospitality or business management is desired
• Previous leadership experience in a Food & Beverage operation is required
•  Strong knowledge of food and beverage operations, service standards, and financial management 
• Excellent communication and guest relations skills in English
•  Proven ability to lead, motivate, and develop teams in a fast-paced environment 
• Must be able to work well in stressful, high-pressure situations, including handling guest complaints and resolving them to satisfactory results
• Must maintain composure and objectivity under pressure
•  Must be effective at listening to, understanding, and clarifying concerns and issues raised by team members and guests
• Must have the ability to work a flexible schedule including nights, days, weekends, and holidays 
• Essential duties require long periods of standing and walking, as well as frequent reaching, kneeling, pushing, pulling, carrying, lifting, and moving objects 50 lbs. or more
• The employee must have normal vision (corrected), hearing, and verbal communication
• Duties are performed in both indoor and outdoor settings, with events often taking place in varying weather conditions and environments with elevated noise levels 
• This Job Description reflects management’s assessment of essential functions; however, it does not prescribe nor restrict the tasks that may be assigned