QUALIFICATIONS

• To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND/OR EXPERIENCE

• Bachelor’s degree in business, hospitality or related field. A combination of practical experience and education will be considered as an alternative.
• Minimum of three years’ experience overseeing Food & Beverage operations and/or event management experience in a fast-paced environment
• Must have or obtain NYC Food Protection Certificate

SKILLS AND ABILITIES

• Strong creative aptitude, interpersonal and analytical skills
• Must work well in a fast paced, team-oriented environment
• Ability to adapt to change daily
• Organizational and planning skills, ability to prioritize and handles multiple tasks, as well as delegate effectively
• Ability to take constructive criticism and change direction to suit operational needs
• Ability to perform under pressure effectively while maintaining professionalism
• Ability to work both traditional and non-traditional hours (nights, weekends, holidays) as required
• Proficiency with data processing and Microsoft Office Suite applications
• Knowledge & effective operations experience with retail POS

THE ROLE

The Operations Manager reports directly to the General Manager and is responsible for supporting all Food, Beverage & Merchandise operations of the venue.

ESSENTIAL DUTES AND RESPONSIBILITIES

• Responsible for overseeing front-of-house operations across six sailing vessels and one café within the venue.
• Oversee a team of 150+ part time & seasonal employees
• Oversee setup & breakdown of Special Events; reviewing details to align with client requests and ensure proper execution
• Review BEO’s for chartered events & group sales as received, ensuring accuracy of orders delivered to guests
• Ability to prioritize needs as attention may be required to multiple locations at once
• Support General Manager in completing tasks assigned from the client’s Sales & Marketing teams
• Maintain service standards by conducting ongoing evaluations and investigating customer concerns
• Enforce consistent high quality of food preparation and service in accordance with DOH standards
• Implement and maintain effective communication with the client and all employees
• Ensure compliance with company service standards, inventory management, and cash handling procedures
• Conduct physical audits of inventory and product, research and perform reconciliations
• Responsible for monthly safety reporting and audits

SUPERVISORY RESPONSIBILITIES

• Directly supervise front of house employees in Operations (not limited to but including Front of House, Food & Beverage Managers, Warehouse Associates, & Culinary teams)
• Carries out supervisory responsibilities in accordance with policies and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; scheduling, planning, assigning, and directing work; appraising performance; rewarding; disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems.