Restaurant Operations Manager - Ole Red Nashville
Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
401(k) retirement plan with 4% company match, vested immediately
Competitive medical insurance
Dental Insurance
Vision Insurance
Pharmacy plans
Company paid life insurance
Short-Term Disability coverage
long-term disability coverage
Paid Time Off
Four weeks fully paid parental leave
Adoption and surrogacy financial support
Employee assistance program
Identity Theft Protection
Free and discounted tickets to shows, tours, restaurants, and retail
Job Description
Our client is a premier multi-experiential live music venue, bar, and restaurant known for delivering vibrant and unforgettable entertainment experiences. This establishment combines a high-energy live music scene with exceptional culinary and beverage programs, making it a popular destination for guests seeking both entertainment and quality dining. With a dynamic environment that includes live concerts, private events, and a bustling restaurant and bar, the venue prides itself on its dedication to exceptional guest service and operational excellence. This is a thriving hospitality business that values innovation, teamwork, and a guest-centric approach in its operations.
The Manager of Restaurant Operations plays a critical role within this organization, working closely with leadership to design and execute business strategies that drive success across multiple facets of the venue. This full-time managerial position involves comprehensive oversight of front-of-house staff and daily operations while fostering a positive and productive work environment. Reporting directly to the Assistant General Manager, the opportunity requires an individual adept at managing complex operational needs including staffing, guest service, culinary and beverage programs, live entertainment coordination, and private event execution. This role carries significant responsibility for strategic service delivery, budget management, sales initiatives, and ensuring compliance with all corporate standards and relevant laws.
As a hands-on leader, the Manager of Restaurant Operations is expected to be visible on the floor, building rapport with guests across different segments of the business and actively promoting upcoming events and venue programming. They are responsible for developing and implementing training programs, supervising scheduling, payroll, hiring processes, and performance management for front-line and management staff. The role also requires a keen eye for financial acumen, with duties including monitoring operational costs, managing budgets, inventory oversight, and reporting on revenue and staffing metrics.
Collaboration with internal departments such as Marketing, IT, Human Resources, and Accounting is essential to support venue programming and staffing strategies. Additionally, the Manager supports the security functions to safeguard assets and ensure employee and guest safety. A commitment to upholding brand standards, policies, and procedures with integrity and professionalism is paramount, alongside participation in company audit processes. The role is ideal for a motivated, passionate hospitality leader with experience in busy, high-volume environments who thrives in a fast-paced, ever-changing setting and is committed to delivering exceptional service and operational excellence.
The Manager of Restaurant Operations plays a critical role within this organization, working closely with leadership to design and execute business strategies that drive success across multiple facets of the venue. This full-time managerial position involves comprehensive oversight of front-of-house staff and daily operations while fostering a positive and productive work environment. Reporting directly to the Assistant General Manager, the opportunity requires an individual adept at managing complex operational needs including staffing, guest service, culinary and beverage programs, live entertainment coordination, and private event execution. This role carries significant responsibility for strategic service delivery, budget management, sales initiatives, and ensuring compliance with all corporate standards and relevant laws.
As a hands-on leader, the Manager of Restaurant Operations is expected to be visible on the floor, building rapport with guests across different segments of the business and actively promoting upcoming events and venue programming. They are responsible for developing and implementing training programs, supervising scheduling, payroll, hiring processes, and performance management for front-line and management staff. The role also requires a keen eye for financial acumen, with duties including monitoring operational costs, managing budgets, inventory oversight, and reporting on revenue and staffing metrics.
Collaboration with internal departments such as Marketing, IT, Human Resources, and Accounting is essential to support venue programming and staffing strategies. Additionally, the Manager supports the security functions to safeguard assets and ensure employee and guest safety. A commitment to upholding brand standards, policies, and procedures with integrity and professionalism is paramount, alongside participation in company audit processes. The role is ideal for a motivated, passionate hospitality leader with experience in busy, high-volume environments who thrives in a fast-paced, ever-changing setting and is committed to delivering exceptional service and operational excellence.
Job Requirements
- 3+ years’ progressive hospitality management experience, preferably in a high-volume restaurant or nightclub space
- Micros Point of Sale, Compeat, and Hot Schedules experience a plus
- Effective interpersonal, written, and verbal communication skills
- Ability to establish clear direction, set goals, monitor progress, and measure results
- Passion for the hospitality business and compassion for people
- Capable of creating fun in a fast-paced and stressful environment
- Ability to communicate assertively in a non-aggressive, candid manner
- Proficient experience with Microsoft Office applications and fluent with retail POS functionality
- State Alcohol Education Card required upon hire
- Certified Food Safety Manager certification required within 90 days of hire
- Must obtain CPR certification within 90 days of hire
- Must complete Crowd Management training upon hire
- State Food Handler Safety Card required upon hire (Vegas-specific)
- Non-Gaming Work Permit Card required upon hire (Vegas-specific)
- Must meet all requirements for airport SIDA badge, including successful background check (BNA airport-specific)
Job Qualifications
- 3+ years’ progressive hospitality management experience in a high-volume restaurant or nightclub environment
- Proven leadership and team development skills
- Effective interpersonal, written, and verbal communication skills
- Ability to establish clear direction, set goals, monitor progress, and measure results
- Passion for the hospitality business and compassion for people
- Ability to communicate assertively in a non-aggressive, candid manner
- Proficient with Microsoft Office applications
- Fluent with retail POS functionality
- Experience with Micros Point of Sale, Compeat and Hot Schedules is a plus
- Ability to create a fun and productive work environment under fast-paced and stressful conditions
Job Duties
- Manage front-of-house staff and operations throughout the venue for restaurant, bar, private events, and concerts
- Ensure guest service and operational needs are met, including quality food and beverage presentation at all times
- Utilize time on the floor to build rapport with restaurant, bar, events, and entertainment guests
- Inform guests of upcoming events and programming
- Ensure consistent and positive guest service in all areas through continuous interaction and feedback requests
- Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests
- Actively participate in attracting, selecting, and developing front-line and management staff
- Responsible for hiring, scheduling, training, payroll and related functions for hourly departmental staff
- Provide leadership and direction to staff
- Develop direct reports by communicating performance expectations and delivering timely feedback
- Adhere to cash handling policies and procedures, including proper operation of POS terminals, opening and mid-day safe counts, cash pay-outs, nightly cash drops and reconciling financials at end of shift
- Work with internal business partners, such as Marketing, IT, Human Resources and Accounting, to oversee and support all staffing and venue programming
- Maintain proper purchasing and inventory levels for FOH culinary and beverage program needs based on fiscal business projections
- Monitor and track operational costs, budgets, and resources
- Generate and analyze staffing and revenue reports
- Able to interpret and present data as related
- Participate in developing short- and long-term plans for revenue growth and cost control measures
- Seek opportunities to enhance revenue and produce new possibilities in all areas of operations
- Support the security function to protect the restaurant's assets and the personal safety of the employees and guests
- Partner with venue leadership and maintenance team to ensure proper maintenance and repair of the physical facility and contents
- Communicate and uphold all corporate standards, guidelines, policies and procedures in accordance with local, state and federal laws and regulations
- Maintain personal integrity by abiding by and supporting the values and principles of the company
- Follow and support brand SOPs
- Participate and respond to the annual company audits
- Perform other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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