OPERATIONS DIRECTOR

POSITION SUMMARY
The Operations Director provides effective leadership to achieve stated objectives in overall execution, FOH & operational employee management, client satisfaction, food service, quality, and venue cleanliness.  Additionally, the Operations Director will work closely with affiliated companies to support teamwork and communication for the assigned venues. The Operations Director will help and support the efforts of continual training development and uphold the fluency of all Cescaphe policies and procedures and is current with the handbook guidelines.  

ESSENTIAL DUTIES & RESPONSIBILITIES
Leadership
•    Communicates and monitors the work environment to ensure that employees are adhering to Cescaphe policies.
•    Models and communicates the Cescaphe Mission and core values. 
•    Participate and exhibit a consistent motivation for the growth of the team. Through Focus points, Pre-shift meetings, and attention to Cescaphe standards 
•    Make sound Conflict management decisions in a prompt manner that involves facts, discretion, and policy standards. 
•    Coach employees consistently to improve performance and ensure flawless execution of events.
Operational 
•    Manages the venue’s finances through regular review of the venue’s P&L
•    Assists with annual budget preparation. 
•    Partners with the Event Manager to oversee the venue’s wedding, social, and corporate events
•    Direct set up and breakdown of assigned events including, but not limited to cleanliness of overall venue, proper storage, rentals, and organization of items
•    Supervises labor and supply cost management and conducts weekly and monthly inventory
•    Manages venue compliance including ServSafe certificates, RAMP certificates, and venue licenses; ensures timely renewal of these certificates and licenses
•    Ensures that safety and security procedures are followed.
•    Ensures that employees are in proper uniform during events
•    Builds rapport and establishes trust with clients and guests; ensures clients and guests feel welcome and are given prompt, friendly, and courteous service.
•    Maintains an awareness of venue-specific items, oversees production goals of menus, and holds teams accountable for product handling and storage procedures.
•    Ensures all products for events are ordered on time including but not limited to cake, ice, menu, linens, paper products, chemicals, and maintenance needs.
•    Manages multiple events and projects concurrently ensuring all target deadlines and budgets are met. 
•    Ensures the facility and equipment are maintained seeking support from facilities and vendors to correct any issues.
People
•    Set Clear performance expectations through direction and goals; define quantity, quality, and time for each expectation. Handles discipline and termination of employees as needed and in accordance with company policy.
•    Interact with all employees to develop a high level of teamwork.
•    Conduct employee performance evaluations independently and in conjunction with the upper management and direct reports.
•    Responds to employee needs, requests, and concerns promptly and demonstrates objectively.
•    Responsible for fostering an environment of engagement among the staff.
•    Organizes and oversees the schedules and work of assigned staff.

Development   
•    Hires, and collaborates with the Training Manager, to develop, and focus on retaining front-of-house event team members (operations, Event Support, servers, Lead Service Manager, Head Bartender, and maître d’s) 
•    Ongoing interest and passion for innovation for self-development. 
•    Take advantage of all available resources to improve productivity levels of service.

This job description is not intended to cover or include all of the tasks, duties or responsibilities that the employee may be required to perform. Job duties and responsibilities can change at any time with or without notice. 
 

ESSENTIAL EXPERIENCE, KNOWLEDGE, & SKILLS 
The Operations Director should possess a four-year degree or equivalent experience, two to five years of experience in a similar management position.  Additionally, the position requires strong communication, reasoning, financial acumen, people development, operations management, and computer skills.
Required Skills/Abilities:
•    Excellent managerial and supervisory skills.
•    Extensive knowledge of operations and production management.
•    Ability to interpret financial data as needed to set production goals.
•    Excellent organizational skills and attention to detail.
•    Excellent written and verbal communication skills.
•    Proficient in Microsoft Office Suite or similar software.

Education and Experience:
•    Bachelor’s degree in business or hospitality management, Business Administration, or related field preferred.
•    Five years of related business mgmt. experience required.

PHYSICAL DEMANDS & WORKING ENVIRONMENT
(Frequency of mobility, lifting, climbing, standing, siting, reaching, speaking, vision, color vision, outdoors/indoors, noise level, fumes/odor, chemical exposure or any other environmental hazards)

•    Prolonged periods of standing, climbing/balancing, stooping/bending. 
•    Ability to lift a maximum of 50 lbs. 
•    Requires ability to communicate clearly and concisely using the English language with guests. 
•    Ability to sustain long periods of loud noise and vibrations 
•    Use of color vision and vision.
•    Prolonged periods of sitting at a desk and working on a computer.
•    Frequent use of hands and fingers to operate a computer keyboard, mouse, and telephone.
•    Ability to communicate clearly, both verbally and in writing.
•    Ability to work in an outdoor environment including exposure to varying weather conditions such as heat, cold, rain, or snow.