One Goal Hospitality is looking for an Operations Manager to join their team! The Operations Manager is responsible for working with management and employees to establish and maintain a positive working environment. You must be effective in managing guests, staff members and patrons utilizing invincible customer service, leadership, communication and conflict resolution skills. You will play a key role in the business because you will take part in formulating and implementing the strategies that determine the success of the goods or service provided. You must be able to properly plan, organize, communicate and problem solve in order to successfully achieve the performance goals set in the organization. QUALIFICATIONS include but are not limited to: Knowledge and understanding of company organization, goals, and objectives, and policies and procedures Knowledge of basic kitchen practices, protocols and procedures Possess strong interpersonal skills to effectively communicate with staff, coworkers, and general public Knowledge of profit and loss (P&L) statements Proficiency in Microsoft Word, Excel, Outlook, and Point of Sale (POS) systems Excellent verbal communication skills Possess self-motivational skills and hands-on management approach Possess impeccable service standards and attention to detail Possess strong skills in organization and efficiency Possess experience in managing multi-unit food service facilities Ability to work a flexible schedule to include evening and weekend assignments Ability to work in a multi-ethnic/multi-cultural environment RESPONSIBILITES include but are not limited to: Hire, schedule, supervise, train and coordinate the work of Catering team and general managers Ensures controls are in place to safeguard inventory controls Manages finances such as budget, payroll and purchasing Develops initiatives to build sales, profitability and guest counts Responsible for the physical/aesthetic maintenance of the restaurants Manages Food, Beverage, and Labor budgets and costs Orders, maintains and inventories beer, wine and liquor Develops operational procedures for units Maintains and implements standards of quality in all food and beverage service operations Carries out supervisory responsibility following policies and procedures Adheres to all Health Department, OSHA and ADA regulations Ensures that the restaurant operates efficiently and effectively within the operational guidelines Ensures adherence to all local, state, and federal laws and regulations Ensures all safety and security systems and procedures are followed to ensure health and safety of employees and guests Ensures established standards of food safety and sanitation are maintained Oversees correct receipt, storage and handling of food and beverage products to ensure quality and freshness at all times Performs other duties as assigned Job Type: Full-time Pay: $75,000.00 - $80,000.00 per year Benefits: Dental insurance Health insurance Life insurance Paid time off Vision insurance Schedule: Monday to Friday Weekend availability Experience: Restaurant management: 5 years (Required) License/Certification: Driver's License (Required) Willingness to travel: 75% (Required) Work Location: In person