The VP of Operations functions as the strategic business leader of the
overall operations for a multidimensional showcase
for culinary exploration, entertainment, and immersive discovery operated
by nightlife visionaries.
Developing and Maintaining Food and Beverage/Culinary Goals
- Sets expectations and holds food and beverage leadership team accountable for
- demonstrating desired service behaviors.
- Establishes challenging, realistic and obtainable goals to guide operation and
- Reviews financial reports and statements on a daily and weekly basis to evaluate
- performance against budget and make improvements where necessary.
- Developing and Maintaining Budgets
- Develops and manages Food and Beverage budget and regularly re-forecasts
- based on projected performance.
- Monitors the department’s actual and projected sales to ensure revenue goals are
- met or exceeded and opportunities are identified and addressed.
- Manages labor costs, finding creative efficiencies across venues
- Ensures all cash control and liquor control policies are in place in food & beverage
- areas and followed by all related employees.
- Focuses on maintaining profit margins without compromising guest or employee
- Develops daily, weekly, and monthly reporting packages for ownership, explaining
- and tracking variances to budget.
- Directly oversees property Director of Finance including ensuring all financial SOPs
- are set and maintaining regular control over cash forecasting.
- Reviews and approves all contracts and invoices for the property.
Leading Food and Beverage/Culinary Team
- Utilizes interpersonal and communication skills to lead, influence, and encourage
- others; advocates sound financial/business decision making; demonstrates
- honesty/integrity; leads by example.
- Achieves and exceeds goals including performance goals, budget goals, team
- goals, etc.
- Identifies opportunities to increase profits and create value by challenging existing
- processes, encouraging innovation and driving necessary change.
- Ensures that regular, on-going communication occurs in all areas of food and
- Oversees Executive Chef, ensuring that all BOH labor and costs are in line with
- projected sales volumes to maximize profitability for the restaurants and that
- property purchasing controls are in place.
- Oversees Director of Marketing and Director of Event Sales, ensuring that both
- positions are maximizing revenue for the venue.
- Oversees beverage director including setting and achieving beverage cost targets;
- strategically managing inventory and accurately tracking
- Serves as a liaison between the partners leadership
Ensuring Exceptional Customer Service
- Provides services that are above and beyond for customer satisfaction and
- Improves service by communicating and assisting individuals to understand guest
- needs, providing guidance, feedback, and individual coaching when needed.
- Reviews findings from comment cards and guest satisfaction results with F&B
- team and ensures appropriate corrective action is taken.
Managing and Conducting Human Resource Activities
- Sets performance standards and monitors performance for all employees.
- Coaches and supports food & beverage leadership team to effectively manage
- wages and tips, including reviewing schedules weekly to ensure they are in line
- with projected sales.
- Hires food & beverage leadership team members who demonstrate strong
- functional expertise, creativity and entrepreneurial leadership to meet the business
- needs of the operation.
- Directly manages off-site HR provider and on-site HR manager. Responsibility for
- all decisions around benefits policies and tip policies.
- Direct involvement in all employee relations issues and signoff on all employee
- performance writeups
- Interviews all supervisors and salaried employees. Signs off on all offer letters
- including requesting ownership approval as applicable.
- 10 years experience in the food and beverage industry.
- 2-year degree from an accredited university in Food Service Management, Hotel
- and Restaurant Management, Hospitality, Business Administration, or related major
Skills and Knowledge
- Customer and Personal Service - Knowledge of principles and processes for
- providing customer and personal services. This includes customer needs
- assessment, meeting quality standards for services, and evaluation of customer
- Management of Financial Resources - Determining how money will be spent to
- get the work done, and accounting for these expenditures.
- Administration and Management - Knowledge of business and management
- principles involved in strategic planning, resource allocation, human resources
- modeling, leadership technique, production methods, and coordination of people
- and resources.
- Applied Business Knowledge - Understanding market dynamics, enterprise level
- objectives and important aspects of the company’s business to accurately diagnose
- strengths and weaknesses, anticipate opportunities and risks, identify issues, and
- develop strategies and plans. Aligning individual and team actions with strategies
- and plans to drive business results.
- Management of Material Resources - Obtaining and seeing to the appropriate
- use of equipment, facilities, and materials needed to do certain work.