FUNCTION:

The Chophouse Restaurant Operations Manager leads front-of-house operations, maintaining elite service standards and driving guest satisfaction, while simultaneously curating the wine list, managing cellar inventory, and guiding high end food and beverage pairings to drive profitability and elevate the luxury dining experience. Train and supervise restaurant management and non-exempt personnel in the daily operations of the Chophouse restaurant. Control labor costs, and partner with the culinary team to deliver seamless high end fine dining experiences.

RESPONSIBILITIES:

Lead active, hands-on floor management during service hours ensuring flawless execution of fine dining standards.
Direct ongoing front of house training, focusing on service etiquette, guest engagement, and upselling techniques. Ensure FOH team has a thorough knowledge of all menu items.
Design, update, and price a profitable, diverse wine and beverage menu that complements the executive chef’s culinary vision.
Provide expert table side consultations, explain wine regions and characteristics, and execute precise bottle presentation.
Ability to prepare tableside signature cocktails, desserts, and other menu items.
Oversee cellar stock levels, proper storage temperatures, and supplier negotiations.
Conduct regular wine tasting and pairing seminars for servers and support staff.
Communicate fluidly with the kitchen and Room Chef to ensure the coordination of pacing and food delivery.
Monitor labor budgets, manage inventory, and optimize profitability without sacrificing quality.
General awareness of COGS (Cost of Goods Sold) and the ability to read and interpret Profit and Loss statements.
Manage special requests and high-level service recovery with grace and urgency.
Monitor all Chophouse personnel, schedule to ensure acceptable level of labor productivity with emphasis on efficiency, maintaining service standards.
Maintain financial data pertinent to the fining dining outlets, by forecasting guest counts as well as meeting labor goals and maintaining budgeted costs.
Create annual business plans for the Chophouse.
Monitor and track sales, labor, voids, incentives, covers etc.
Spot check accounting procedures via appropriate policies.
Create and maintain all Chophouse order lists, track sales and inventories.
Create and develop policies and procedures to ensure consistent service standards.
Ensure that the FOH team have a thorough knowledge of all menu items.
Prepare and maintain training records, manuals, and procedures for the Chophouse restaurant.
Instruct assigned personnel in safety policies and procedures.
Counsel, guide, and instruct assigned personnel in the proper performance of their duties.
Maintain all necessary personnel records including evaluations and merit increases, in an orderly and timely fashion.
Ensure food service areas are maintained to company standards of acceptance regarding sanitation and appearance.
Monitor appearance of all food served and communicates deviation from standards with the Room Chef.
Act immediately on all guests’ comments to ensure that positive corrections or recommendations are made to prevent re-occurrence of any causes of complaint.
Maintain adequate staffing for volume of business; recommend addition or deletion of personnel; interview perspective employees; hire qualified and appropriate individuals for vacant positions.
Establish and maintain effective channels of communication with all levels of the Nugget team and guests.
Knowledgeable of and consistently follow Nugget policies and procedures as well as appropriate local, state, and federal regulations.
Perform work in a safe manner and always maintain a safe environment for fellow team members and guests alike.
Immediately report unsafe conditions, team member or guest incidents to Security, Management, and the Safety Manager.
Maintain a positive and professional image for the Nugget when performing duties or representing the Nugget and encourages others to do the same.
Regular predictable attendance is required.
Other duties and responsibilities as assigned.

REPORTING RELATIONSHIPS: VP of Food and Beverage

MINIMUM REQUIREMENTS:

EDUCATION LEVEL:

Degree in Hotel and Restaurant Management or comparable job experience preferred.

LANGUAGE:

Effectively communicate with others both verbally and in written form using the English language.

EXPERIENCE:

Five (5) years of upscale or fine dining restaurant management experience combined with active floor sommelier experience required.

Advance knowledge of cost of goods sold (COGS), inventory management software, point of sale (POS) systems, and reservation platforms like Open Table strongly preferred.

SPECIAL SKILLS:

Deliver an impeccable personal presentation, in a warm and approachable demeanor under pressure, providing exceptional guest experiences, upholding premium dining standards.

Ability to build strong relationships with guests, VIPs, and repeat visitors.

LICENSE/CERTIFICATION:

Level 1 Certified Sommelier designation is required.

Alcohol Awareness Certification is required.

PHSYICAL DEMANDS AND WORK ENVIRONMENT

Ability to walk, stand, or sit for extended periods of time.

Ability to lift, and move product up to 50 lbs.

Fine finger manipulation.

Work environment may include smoke and variable temperature, lighting, and noise levels.

Work may be performed indoors and outdoors during special events.

Learn more about this Employer on their Career Site

Restaurant Operations Manager Chophouse