OPERATIONS MANAGER | COPPER VINE

Job Description

At Copper Vine, we are always looking to meet innovative and hospitality minded people to join our team.

If you are a wine and food enthusiast that appreciates the fast pace of downtown and a desire for cultivating relationships, we want to hear from you! Our upscale-casual, wine-driven restaurant is looking for an experienced and hospitality-minded Operations Manager to join our team. You will need to be knowledgeable, food-centric, and passionate about wine. The ability to manage the floor, mentor, and educate fellow team members, while interacting with guests by touching tables, resolving issues, presenting, suggesting, and educating them about wine and food is a must. If this is you, submit your resume today!

General Responsibilities

      Director of Show Inventory Management (Waste / COS) Performance Management Labor Management / Productivity Proactive Hospitality (Table Touches) Guest Relationship Management Logistics Oversight Brand Ambassador Communications Operations Execution Communications and Guest Relationship Management The Operations Manager must have excellent customer relationship management and communication skills, be polished and articulate, and use their skills to manage guest relationships. They are an active Brand Ambassador on the floor and pursue opportunities to increase visitation and build relationships with all guests. The Operations Manager provides accurate and timely information to patrons, employees, leadership, and vendors and continuously focuses on improving customer satisfaction to drive loyalty and deliver a positive guest experience. 

Planning and Operations 

     The Operations Manager is responsible for all elements of daily planning and execution, including identifying shift logistics and staff assignments. They coordinate logistics with HOH Operations, proactively communicate information, and set clear expectations for delivery to the operations team before and during the shift. The Operations Manager also successfully controls to the flow of business by consistently monitoring Open Table reservations and ensures that open menu counts are communicated to the HOH every 15 minutes. The Operations Manager also must work well under pressure, be able to manage multiple activities simultaneously, and re-prioritize efforts when plans change, or the need arises.

Hospitality and Guest Journey 

    The Operations Manager is the “Director of the Show” during hours of operation and is responsible for the consistent execution of the Copper Vine Guest Journey. They, themselves are subject matter experts of the ten steps of the Guest Journey and are keenly aware if each Copper Vine Team member is successfully executing it for all tables during the shift. They make certain that all staff members are aware of their individual responsibilities throughout the shift and consistently teach, coach and lead in the moment to guarantee a memorable experience for each guest. The Operations Manager ensures that no guest leaves Copper Vine dissatisfied without communicating it to them in an attempt deliver proactive and lasting hospitality.

Financials 

     The Operations Manager successfully manages cost of sales and labor throughout the shift by monitoring and reporting waste and ensuring productivity. They seek to understand food, liquor, wine, and beverage consumption via product sales reports in TOAST in order to maintain pars for all purchases and requisitions as needed. The Operations Manager also confirms employees are clocked in/out as scheduled (or needed) in Harri and assist in overseeing the key managers effectively and accurately complete their assigned tasks that ensure a successful business performance.

Administration

The Operations Manager is responsible for facility appearance, organization, and management of all tools, systems, and processes. They are trained and execute all end-of-day responsibilities and effectively manage multiple projects, meet deadlines, and work well under pressure and within budget, consistently and efficiently.

Operation Manager Requirements:

· Must have 3 to 5-years restaurant management experience.

· Level 1 Sommelier Certification Preferred

· Must be operations-driven, passionate about food and wine, hands-on, and guest focused Operations Manager

        OPERATIONS MANAGER | COPPER VINE

Job Description

At Copper Vine, we are always looking to meet innovative and hospitality minded people to join our team.

If you are a wine and food enthusiast that appreciates the fast pace of downtown and a desire for cultivating relationships, we want to hear from you! Our upscale-casual, wine-driven restaurant is looking for an experienced and hospitality-minded Operations Manager to join our team. You will need to be knowledgeable, food-centric, and passionate about wine. The ability to manage the floor, mentor, and educate fellow team members, while interacting with guests by touching tables, resolving issues, presenting, suggesting, and educating them about wine and food is a must. If this is you, submit your resume today!

General Responsibilities

      Director of Show Inventory Management (Waste / COS) Performance Management Labor Management / Productivity Proactive Hospitality (Table Touches) Guest Relationship Management Logistics Oversight Brand Ambassador Communications Operations Execution Communications and Guest Relationship Management The Operations Manager must have excellent customer relationship management and communication skills, be polished and articulate, and use their skills to manage guest relationships. They are an active Brand Ambassador on the floor and pursue opportunities to increase visitation and build relationships with all guests. The Operations Manager provides accurate and timely information to patrons, employees, leadership, and vendors and continuously focuses on improving customer satisfaction to drive loyalty and deliver a positive guest experience. 

Planning and Operations 

     The Operations Manager is responsible for all elements of daily planning and execution, including identifying shift logistics and staff assignments. They coordinate logistics with HOH Operations, proactively communicate information, and set clear expectations for delivery to the operations team before and during the shift. The Operations Manager also successfully controls to the flow of business by consistently monitoring Open Table reservations and ensures that open menu counts are communicated to the HOH every 15 minutes. The Operations Manager also must work well under pressure, be able to manage multiple activities simultaneously, and re-prioritize efforts when plans change, or the need arises.

Hospitality and Guest Journey 

    The Operations Manager is the “Director of the Show” during hours of operation and is responsible for the consistent execution of the Copper Vine Guest Journey. They, themselves are subject matter experts of the ten steps of the Guest Journey and are keenly aware if each Copper Vine Team member is successfully executing it for all tables during the shift. They make certain that all staff members are aware of their individual responsibilities throughout the shift and consistently teach, coach and lead in the moment to guarantee a memorable experience for each guest. The Operations Manager ensures that no guest leaves Copper Vine dissatisfied without communicating it to them in an attempt deliver proactive and lasting hospitality.

Financials 

     The Operations Manager successfully manages cost of sales and labor throughout the shift by monitoring and reporting waste and ensuring productivity. They seek to understand food, liquor, wine, and beverage consumption via product sales reports in TOAST in order to maintain pars for all purchases and requisitions as needed. The Operations Manager also confirms employees are clocked in/out as scheduled (or needed) in Harri and assist in overseeing the key managers effectively and accurately complete their assigned tasks that ensure a successful business performance.

Administration

The Operations Manager is responsible for facility appearance, organization, and management of all tools, systems, and processes. They are trained and execute all end-of-day responsibilities and effectively manage multiple projects, meet deadlines, and work well under pressure and within budget, consistently and efficiently.

Operation Manager Requirements:

· Must have 3 to 5-years restaurant management experience.

· Level 1 Sommelier Certification Preferred

· Must be operations-driven, passionate about food and wine, hands-on, and guest focused Operations Manager