Director Of Operations

Company Overview: Margaritaville and Landshark is a warm and inviting place where people from all walks of life come together to create paradise. We offer an exciting employment experience where creating and delivering fun and escapism for our guests is the goal we seek to exceed every day. We are one of the top employers due to our competitive wages, benefits packages, and the opportunity to advance your career and be part of the team. 90% of our team members say, "I Love My Job" and 92% say they are proud to work for Margaritaville and Landshark.

Benefits: Weekly Pay, Staff Member discounts, Tuition Reimbursement, Fun upbeat working environment, Career Growth, 401K Matching, Paid time off, and more!

Job Overview: Responsible for strategically managing a large-scale business in a collaborative Joint Venture environment, ensuring overall guest and Staff Member satisfaction while achieving revenue and operational goals and results. This a Safety-Sensitive Position.

Position Description:

• Leads a group of Managers and the strategic development of the area, ensures all facets of day-to-day operations to include financial, forecasting, recruiting, entertainment, sales and marketing to ensure positive performance to budget and standards.
• Develops strategic and tactical plans to support all areas of the business, including marketing, HR, training, operations, health and safety, and facilities.
• Coaches Managers and Staff Members on how to anticipate, identify, and resolve issues that can impact guest experience including operational excellence, maintenance and facilities.
• Coaches Managers on forecasting and attaining proper staffing levels.
• Possesses knowledge of Worker’s Compensation and General Liability processes and advises venue Managers of appropriate actions.
• Have a full understating of all computerized programs in our Food and Beverage operation.
• Design, promote and execute all Food and Beverage related events and activities, including Banquets and Catering.
• Conducts audits of systems and processes within venues to ensure accurate compliance standards.
• Provides assistance and coaching on all administrative processes within the venues.
• Ensures the quality of all food & beverage facilities throughout the area by coordinating with vendors and supporting others in overseeing the repair or maintenance of the areas, equipment, seating and technology; Monitors facilities plans and secures approvals as needed.
• Accountable for the development, performance coaching, and timely completion of all annual salaried reviews.
• Interpret and enforces all hotel rules and regulations.
• Work closely and professionally with the Executive Committee to ensure Guest Satisfaction.
• Implement and execute all Sop’s and accounting programs.
• Monitors and maintains revenue reports on a daily basis to ensure accurate record keeping.
• Ensures accuracy of daily/weekly reporting of Staff Member’s labor hours.
• Ensures that all aspects of the business meet the established standard guidelines.
• Ability to perform all positions and processes within the front of house and back of house.
• Develops leadership skills in managers and coaches’ managers on how to assess and identify potential in others.
• Assesses operations, leadership, team cohesion, and performance; observes individual and team performance and conducts regular staff quality circle meetings.
• Motivates managers to improve performance; coaches MIT’s, Department Heads, and Restaurant Managers on motivating Staff Members.
• Delivers positive and constructive performance feedback to managers; takes appropriate progressive disciplinary action when managers are not meeting performance standards.
• Follows up on Staff Member relations issues; conducts investigations as appropriate.
• Establishes plans, communicates strategy, and measures specific financial goals to achieve sustained increases in restaurant sales and profitability.
• Monitors performance metrics to identify emerging trends and areas of opportunity.
• Strategically plans staffing needs for venue; ensures the acquisition and maintenance of a top-quality management team within the area by recruiting top-quality candidates.
• Reviews sales/guest count forecasts based on historical and current trends.
• Ensures accurate completion of Staff Member schedules in accordance with forecasted business volume.
• Maintains high-level of knowledge regarding the company’s products and happenings and communicates properly to guests; establishes rapport with all guests.
• Performs other duties and tasks as assigned or determined by leadership.
• Adheres to the responsible alcohol service policy established by the company.
• Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management.
• Adheres to all company policies and procedures.

Skills/Experience:

• Seven (7) to ten (10) years of Business Management or closely related field, with experience in a hotel food & beverage environment and multi-unit operations.
• Excellent written and verbal communication skills.
• Ability to interact professionally with other departments and outside contacts.
• Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision.
• Performance management
• Staffing
• Management Proficiency
• Developing standards, coaching, and team coordination
• Financial planning
• Process improvement
• Decision making
• Strategic planning
• Quality management
• Interpersonal Skills
• Leadership Skills

Educational Requirements:

Bachelor's degree in Business or Hospitality Management from a four-year College or University.

The characteristics described below are representative of those that must be met by a staff member to successfully perform the essential functions of this job.Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Requirements

• Must be able to work in a fast-paced, high energy, and physically demanding environment.
• Must be able to spend 70% of working time standing, walking, and reaching and 30% of working time sitting.
• Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position.
• Feeling or grasping objects of different size and shape.
• Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces.
• Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps.
• Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently.
• Hearing sounds at normal speaking levels with or without correction.
• Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus.

Work Environment

• Exposed to weather conditions and prevalent temperature changes.
• Subject to moderate to high ambient noise levels.
• Frequently required to function in narrow aisles or passageways.
• Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping.
• Frequently required to wash hands and/or wear gloves.

Language Skills

• Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English)
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, and guests.
• Expressing or exchanging ideas or instructions by the spoken word.

Mathematical Skills

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Skill in computing ratios, rates and percentages.

Essential Mental Alertness Requirements:

• Work in a constant state of alertness and safe manner
• Ability to perform tasks involving high levels of cognitive function and judgment
• Not mentally or physically impaired from any cause that can adversely affect ability to safely and competently perform the duties of the position
• Ability to take prompt and appropriate response to operating conditions
• Ability to work in an unfatigued state
• Ability to accurately gauge lengths of time and distance
• Ability to quickly store and recall instructions in one’s short term memory
• Ability to concentrate
• Ability to cope with sudden changes in surrounding and/or emergency situations and/or alarms
• Demonstrated caring, committed and concerned attitude about safety