VP of Operations | Multi-Concept | Lifestyle | Los Angeles

Full Time
3 weeks ago

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
  • performance.
  • 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
  • satisfaction.

  • 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
  • beverage
  • 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
  • retention.
  • 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.


QUALIFICATIONS:


Experience

  • 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
  • satisfaction.
  • 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.


Job Information

Offered Salary
215k/year - 260k/year
Categories
Corporate