Overview

The Director of Operations serves as the right hand to the General Manager and is a visible, ethical leader who exemplifies OVG's policies, objectives, and values. They are responsible for overseeing daily operations, including staff management, scheduling, ordering food and beverage, financials, sales, deposits, and reading P&Ls. This hands-on role requires the ability to step into any hospitality role when needed. The Director also supports administrative functions and ensures the unit's commercial success through effective planning, execution, and reconciliation of business activities.

This role will pay an annual salary of $95,000 - $110,00 and is bonus eligible

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until August 22, 2025.

Responsibilities

• Responsible for coordinating and supervising the work of food and beverage staff including creating a positive work environment for all staff members
• Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation
• Manages the control of food and labor costs through proper scheduling and purchasing
• Conducts regular inspections to assure cleanliness and maintenance meet company standards
• Oversees and manages monthly inventory
• Responsible for providing high quality, fresh food products in a timely manner for delivery to guests
• Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product
• Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness
• Maintains sanitation, health and safety standards and training in work areas
• Responsible for observing and testing foods to ensure proper cooking
• Responsible for portioning, arranging and garnishing food plates for delivery to guests
• Responsible for consulting with managers to plan menus and estimate expected food consumption
• Must be a visible presence working on the kitchen floor with staff to ensure quality, efficiency, and overall management of operations

Qualifications

• MA or MS; BA or BS with business-related major; accounting minor or credits preferred equivalent job experience can be substituted for educational requirements
• Minimum 5 years’ experience in the food & beverage industry
• Must have various experience levels in volume feeding, ala carte, fine dining, catering and purchasing storage and handling
• Ability to communicate effectively to all levels of staff
• Demonstrated and verifiable track record of meeting projected costs
• Professional appearance and presentation required
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook
• Maintains a current Food Handler’s card and alcohol service permit if required by state or local government
• Working knowledge of employee scheduling in a hospitality environment
• Must possess excellent organizational and communication skills
• Well skilled in all technical and sanitary aspects of food preparation and presentation
• Technical Proficiency and experience demonstrating verifiable knowledge of food preparation methodsAbility to supervise kitchen staff
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business like and respectful manner which focuses on generating a positive and cooperative work environmen
• Ability to cost out menus and create new menu items when needed
• Ability to work well in a team-oriented, fast-paced, event-driven environment
• Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment
• Ability to work a flexible schedule; able and willing to work nights, weekends and long hours
• Possess valid food handling certificate if required by state and federal regulations