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Operations Manager
Olivetta
Operations Manager
Olivetta
Full Time
3
Years
Experience
$80 - $85 / Year
Operations Manager
Olivetta
Full Time
3
Years
Experience
$80 - $85 / Year
Skills
Fine Dining Experience
POS Systems
Advanced Knowledge of Wines
Description
Operations Manager
Reports To:
General Manager
Last Update:
10/9/2024
Duties & Responsibilities:
1. Works effectively with the GM to provide overall management and maintenance of service levels for the assigned restaurant.
2. Networks with other departments as necessary to ensure effective operation of the restaurant.
3. Ensures that all employees within the assigned area are properly trained in the performance of their job duties.
4. Monitors and enforces compliance with all departmental procedures and controls.
5. Ensures that all areas of the restaurant are properly staffed during meal periods and in accordance with business volume.
6. Ensures all employee performance reviews are completed in a timely manner and ensures accurate content and consistency of performance feedback.
7. Ensures proper sanitation procedures are in place and maintained at established levels.
8. Ensures all equipment, furniture and fixtures are maintained in clean, working order.
9. Ensures all guests are seated and served in a timely fashion and staff consistently demonstrates warm, friendly, efficient and courteous guest service.
10. Consistently provides thorough training for service staff and establishes accountability for maintaining the highest service standards.
11. Ensures fine dining techniques are practiced at all times within the restaurant.
12. Demonstrates extensive knowledge in wine selection and ensures the wine list is in keeping with the menu and recent trends.
Minimum Qualifications:
1. A four-year degree in Food & Beverage management, hospitality management or equivalent combination of education and experience required.
2. Previous experience in Food & Beverage Operations.
3. A minimum of 3 years previous Food & Beverage Supervisory experience.
4. Outstanding interpersonal communication skills.
5. At least 5 years fine dining experience.
6. Must have extensive wine knowledge.
7. Computer skills using Microsoft Office products and Reservation’s systems.
Physical Requirements:
Requirements/
Activities
Sometimes
0-29%
Frequently
30-50%
Constantly
>60%
Not
Applicable
Bending/Pushing/Pulling
Kneeling
Bending
Reaching Over Shoulder
Stretching
Twisting
Sitting
Standing
Walking
Climbing Stairs
Climbing Ladders
Digging
Manual Dexterity
Simple Grasping
Dialing
Collating/Filing
Using a Keyboard
Hearing
Listening
Speaking
Reading
Writing
Vision
Color Recognition
Vehicle Operation
Environmental Demands:
A. During a typical work shift, does the job involve working under extreme cold or extreme heat?
Yes Essential Frequently
No Marginal Occasionally
Seldom
Temperature Range: 0 to 110 degrees Duration of Exposure: 8-hour shift
B. During a typical work shift, does the job involve working under extreme noise?
Yes Essential Frequently
No Marginal Occasionally
Seldom
Noise Range: ___________ Duration of Exposure: ______________
Reports To:
General Manager
Last Update:
10/9/2024
Duties & Responsibilities:
1. Works effectively with the GM to provide overall management and maintenance of service levels for the assigned restaurant.
2. Networks with other departments as necessary to ensure effective operation of the restaurant.
3. Ensures that all employees within the assigned area are properly trained in the performance of their job duties.
4. Monitors and enforces compliance with all departmental procedures and controls.
5. Ensures that all areas of the restaurant are properly staffed during meal periods and in accordance with business volume.
6. Ensures all employee performance reviews are completed in a timely manner and ensures accurate content and consistency of performance feedback.
7. Ensures proper sanitation procedures are in place and maintained at established levels.
8. Ensures all equipment, furniture and fixtures are maintained in clean, working order.
9. Ensures all guests are seated and served in a timely fashion and staff consistently demonstrates warm, friendly, efficient and courteous guest service.
10. Consistently provides thorough training for service staff and establishes accountability for maintaining the highest service standards.
11. Ensures fine dining techniques are practiced at all times within the restaurant.
12. Demonstrates extensive knowledge in wine selection and ensures the wine list is in keeping with the menu and recent trends.
Minimum Qualifications:
1. A four-year degree in Food & Beverage management, hospitality management or equivalent combination of education and experience required.
2. Previous experience in Food & Beverage Operations.
3. A minimum of 3 years previous Food & Beverage Supervisory experience.
4. Outstanding interpersonal communication skills.
5. At least 5 years fine dining experience.
6. Must have extensive wine knowledge.
7. Computer skills using Microsoft Office products and Reservation’s systems.
Physical Requirements:
Requirements/
Activities
Sometimes
0-29%
Frequently
30-50%
Constantly
>60%
Not
Applicable
Bending/Pushing/Pulling
Kneeling
Bending
Reaching Over Shoulder
Stretching
Twisting
Sitting
Standing
Walking
Climbing Stairs
Climbing Ladders
Digging
Manual Dexterity
Simple Grasping
Dialing
Collating/Filing
Using a Keyboard
Hearing
Listening
Speaking
Reading
Writing
Vision
Color Recognition
Vehicle Operation
Environmental Demands:
A. During a typical work shift, does the job involve working under extreme cold or extreme heat?
Yes Essential Frequently
No Marginal Occasionally
Seldom
Temperature Range: 0 to 110 degrees Duration of Exposure: 8-hour shift
B. During a typical work shift, does the job involve working under extreme noise?
Yes Essential Frequently
No Marginal Occasionally
Seldom
Noise Range: ___________ Duration of Exposure: ______________
Operations Manager
Reports To:
General Manager
Last Update:
10/9/2024
Duties & Responsibilities:
1. Works effectively with the GM to provide overall management and maintenance of service levels for the assigned restaurant.
2. Networks with other departments as necessary to ensure effective operation of the restaurant.
3. Ensures that all employees within the assigned area are properly trained in the performance of their job duties.
4. Monitors and enforces compliance with all departmental procedures and controls.
5. Ensures that all areas of the restaurant are properly staffed during meal periods and in accordance with business volume.
6. Ensures all employee performance reviews are completed in a timely manner and ensures accurate content and consistency of performance feedback.
7. Ensures proper sanitation procedures are in place and maintained at established levels.
8. Ensures all equipment, furniture and fixtures are maintained in clean, working order.
9. Ensures all guests are seated and served in a timely fashion and staff consistently demonstrates warm, friendly, efficient and courteous guest service.
10. Consistently provides thorough training for service staff and establishes accountability for maintaining the highest service standards.
11. Ensures fine dining techniques are practiced at all times within the restaurant.
12. Demonstrates extensive knowledge in wine selection and ensures the wine list is in keeping with the menu and recent trends.
Minimum Qualifications:
1. A four-year degree in Food & Beverage management, hospitality management or equivalent combination of education and experience required.
2. Previous experience in Food & Beverage Operations.
3. A minimum of 3 years previous Food & Beverage Supervisory experience.
4. Outstanding interpersonal communication skills.
5. At least 5 years fine dining experience.
6. Must have extensive wine knowledge.
7. Computer skills using Microsoft Office products and Reservation’s systems.
Physical Requirements:
Requirements/
Activities
Sometimes
0-29%
Frequently
30-50%
Constantly
>60%
Not
Applicable
Bending/Pushing/Pulling
Kneeling
Bending
Reaching Over Shoulder
Stretching
Twisting
Sitting
Standing
Walking
Climbing Stairs
Climbing Ladders
Digging
Manual Dexterity
Simple Grasping
Dialing
Collating/Filing
Using a Keyboard
Hearing
Listening
Speaking
Reading
Writing
Vision
Color Recognition
Vehicle Operation
Environmental Demands:
A. During a typical work shift, does the job involve working under extreme cold or extreme heat?
Yes Essential Frequently
No Marginal Occasionally
Seldom
Temperature Range: 0 to 110 degrees Duration of Exposure: 8-hour shift
B. During a typical work shift, does the job involve working under extreme noise?
Yes Essential Frequently
No Marginal Occasionally
Seldom
Noise Range: ___________ Duration of Exposure: ______________
Reports To:
General Manager
Last Update:
10/9/2024
Duties & Responsibilities:
1. Works effectively with the GM to provide overall management and maintenance of service levels for the assigned restaurant.
2. Networks with other departments as necessary to ensure effective operation of the restaurant.
3. Ensures that all employees within the assigned area are properly trained in the performance of their job duties.
4. Monitors and enforces compliance with all departmental procedures and controls.
5. Ensures that all areas of the restaurant are properly staffed during meal periods and in accordance with business volume.
6. Ensures all employee performance reviews are completed in a timely manner and ensures accurate content and consistency of performance feedback.
7. Ensures proper sanitation procedures are in place and maintained at established levels.
8. Ensures all equipment, furniture and fixtures are maintained in clean, working order.
9. Ensures all guests are seated and served in a timely fashion and staff consistently demonstrates warm, friendly, efficient and courteous guest service.
10. Consistently provides thorough training for service staff and establishes accountability for maintaining the highest service standards.
11. Ensures fine dining techniques are practiced at all times within the restaurant.
12. Demonstrates extensive knowledge in wine selection and ensures the wine list is in keeping with the menu and recent trends.
Minimum Qualifications:
1. A four-year degree in Food & Beverage management, hospitality management or equivalent combination of education and experience required.
2. Previous experience in Food & Beverage Operations.
3. A minimum of 3 years previous Food & Beverage Supervisory experience.
4. Outstanding interpersonal communication skills.
5. At least 5 years fine dining experience.
6. Must have extensive wine knowledge.
7. Computer skills using Microsoft Office products and Reservation’s systems.
Physical Requirements:
Requirements/
Activities
Sometimes
0-29%
Frequently
30-50%
Constantly
>60%
Not
Applicable
Bending/Pushing/Pulling
Kneeling
Bending
Reaching Over Shoulder
Stretching
Twisting
Sitting
Standing
Walking
Climbing Stairs
Climbing Ladders
Digging
Manual Dexterity
Simple Grasping
Dialing
Collating/Filing
Using a Keyboard
Hearing
Listening
Speaking
Reading
Writing
Vision
Color Recognition
Vehicle Operation
Environmental Demands:
A. During a typical work shift, does the job involve working under extreme cold or extreme heat?
Yes Essential Frequently
No Marginal Occasionally
Seldom
Temperature Range: 0 to 110 degrees Duration of Exposure: 8-hour shift
B. During a typical work shift, does the job involve working under extreme noise?
Yes Essential Frequently
No Marginal Occasionally
Seldom
Noise Range: ___________ Duration of Exposure: ______________
Operations Manager
Full Time
3
Years
Experience
$80 - $85 / Year
Skills
Fine Dining Experience
POS Systems
Advanced Knowledge of Wines
This Job is no longer available
9010 Melrose Ave, West Hollywood, CA 90069, USA