Operations Manager

Operations Manager

CULINAIRE provides upscale food and beverage management services to a diverse collection of national accounts including art museums, cultural landmarks, hotels, performing arts centers, restaurants, and special event venues. Our commitment to our associates and guests is to prioritize their career paths, safety, and success, while delivering sophisticated, delicious food and warm service.

As an Operations Manager, you will assist in directing and overseeing the support services operational needs of the department. You will coordinate the tasks of the frontline associates and serve as a liaison between administration and unit departments, providing the highest possible level of service.

Key responsibilities include: managing the banquet team in planning, setting up, and executing catering events; supporting restaurants and outlets as needed; recruiting, selecting, training, assigning, scheduling, coaching, mentoring, and counseling associates; communicating job expectations, planning, monitoring, appraising, and reviewing job contributions; contributing operations information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; managing staff levels, wages, hours, and contract labor to revenues; forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions; developing operations systems; being accountable for the profit and loss financials for the banquets, outlets, and other areas of the operations; being responsible for the overall financial success of the banquet and outlet operations through monthly forecast of performance to budget and plan; tracking revenue and labor on a daily basis; ensuring strict compliance with cash handling procedures and reconciliation of the daily receipts; analyzing and initiating action to improve product, company image, and profitability; assigning workstations and specific job duties in opening/closing and side duties; being responsible for set-up and cleanup of all banquet functions and other areas of the operations; implementing and executing table layout and diagram; and anticipating and planning for adequate operational supplies to ensure guest satisfaction.

Qualifications and skills set include: five or more years of prior management or supervisory operational experience with a proven track record; alcohol and ServSafe or Food Handlers Certification; exceptional multi-task and organizational skills; excellent communication skills both verbal and written; conflict resolution and strong supervisory skills; and computer proficient skills.

Apply to Culinaire today! Culinaire is a member of Compass Group USA. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all applicants and associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. We will consider for employment all qualified applicants, including those with a criminal history, in a manner consistent with all applicable federal, state, and local laws.