Business Operations Manager

BUSINESS OPERATIONS MANAGER for THE FORT RESTAURANT (www.thefort.com)

Location: 19192 Highway 8, Morrison, CO 80465. The Fort restaurant is a successful 350-seat restaurant with 70-90 employees; family-owned; and located within a full scale adobe replica of Bent’s Old Fort (1833-1849). The Fort is listed on the National Registry of Historic Places, and the National Society of the Daughters of the American Revolution (NSDAR) National Historic Places registry.

The Owner is looking for an experienced Business Manager to be a support for the Owner and Asst. General Manager to oversee The Fort restaurant’s ongoing operations and procedures, supporting Asst. GM’s restaurant operations software such as TOAST POS system, inventory software such as Coggs-well. The Business Operations Manager will assist the Owner and Asst. General Manager running a profitable business inside the historic building with the primary goal to self-fund restoration of the building and support the livelihoods of the Fort employees.

The Owner is going to transition the restaurant business to an Employee-owned stock option plan (ESOP) soon, and the Business Manager will assist the Owner in researching the best options and resources and facilitate the transition in coordination with The Fort’s inhouse Accountant and CPA.

The Business Manager will coordinate the Fort relationship with the 501 c 3 nonprofit Tesoro Cultural Center’s (www.tesoroculturalcenter.org) events and activities that operates in the historic building.

Responsibilities

Implement the Owner’s business strategies, plans and procedures

Assist the Owner in setting comprehensive goals for historic preservation, and transitioning to ESOP TRUST, sustainability and growth

Establish policies with the Owner and Asst. GM that promote The Fort’s culture and vision

Be a support for restaurant and Tesoro Managers including daily operations of the company and the work of key Management team: IT, Marketing, Asst. GM, Private Dining Manager, Executive Chef, Dining Managers, Accounting, Tesoro Managers, etc.) including trained on all systems including closing the restaurant and be trained on all operations of the restaurant in both Front of the House and Back of the House.

Analyzing and interpreting data and metrics of daily Fort business functions, including sales, labor, and inventory product mix, etc. Prepare weekly reports to present at weekly Manager meetings.

HR responsibilities: Update Employee Handbooks and work with Employers Unity revisions of Handbook, for best practices and compliance with current Labor laws. Assist management and inhouse accountant with HR issues, and assisting the management team in enforcing policies and procedures.

Assist Asst. GM in all inventory and payroll management.

Assist Owner in fundraising/grant writing for historic preservation projects, and the operations of the nonprofit Tesoro Cultural Center

Manage relationships with partners/vendors

Requirements

Three years experience as a Business Operations Manager and/or Restaurant Management “back office” experience

Understanding of business functions such as HR, Finance, marketing etc.

Demonstrable competency in strategic planning

Working knowledge of data analysis and performance/operation metrics

Working knowledge of IT/Business infrastructure, Cloud based software such POS systems, and Cogs-Well inventory software and MS Office

Outstanding organizational and leadership abilities

Excellent interpersonal and public speaking skills

Aptitude in decision-making and problem-solving

BSc/BA in Business Administration, or relevant field; MSc/MBA is a plus

Experience Managing a for-profit business in a Nationally Registered historic building is a PLUS

Salary Range:

Base- $60,000-$80,000, full time, plus quarterly earned bonus program that can add a potential $2500 per quarter based upon net profitability; steritech food service safety standards high rating; customer review ratings on Google, Yelp, and Open Table.

Plus reimbursement for health care monthly premium costs, 401 K plan, 50% discount on Fort restaurant meals.

Working Hours/days: Must work a minimum of 40 hours per week. We offer two consecutive days off- Mondays and Tuesdays. In general, we are flexible in determining work hours, however this is the ideal schedule: Works 9am-5pm, Wednesdays and Thursdays; then Fridays, Saturdays, and Sundays, 2pm-10pm. May be trained to close/open the building. May be required to assist management in Tesoro events, and work some holidays. Enter a new Job Description or click the “Browse Library” button to select a Job Description saved in your Library.

RESPONSIBILITIES

• Oversees vendor management and outsourcing
• Processes payroll and tax liabilities
• Completes any reports or logs
• Drafts outgoing correspondence (letters, e-mails, memos) and reports (charts, tables, graphs, etc.)
• Manages all required paperwork and records and prepares documentation (forms, reports, etc.) when needed
• Manages inbound communication, such as phone calls and messages, e-mails, and letters
• Manages office or department supplies within budget
• Provides administrative assistance as needed
• Provides clerical support, such as typing, filing, copying, data entry, and record keeping
• Provides timely and accurate reports as required
• Utilize and understand financial and statistical tools and reports using spreadsheets ensuring timeliness and accuracy of information with the Point of Sales System utilized by The Fort (Aloha system) and retail store POS (Quickbooks)
• Ensures compliance with cash control procedures
• Prepares deposits and maintains a cash management system
• Addresses customer concerns and issues
• Coordinates questions and issues with the appropriate department personnel
• Directs customers to the appropriate department or point-of-contact
• Greets all customers in a warm, sincere, and helpful manner
• Greets visitors and guests and directs them to the right person or department
• Handles customer complaints or escalates when necessary
• Manages inbound phone inquiries and routes calls accordingly
• Processes orders and collects payment from customers
• Assigns work tasks and coordinates activities of dining room personnel to ensure prompt and courteous service
• Facilitates communication between the kitchen and the service staff
• Follows safety and sanitation rules and practices
• Inspects dining and serving areas to ensure cleanliness and proper setup
• Maintains professional and technical knowledge of the industry, works to create new and innovative ideas to present to Owner and Managing Chef.
• Manages guest reservations and greets and seats guests on arrival
• Notifies servers for food pick up or delivers food as required
• Organizes food per orders to ensure quality and accuracy and ensures food is prepared and served in a timely manner
• Oversees production of food according to sanitation and quality standards
• Ensures that work areas are clean and that equipment, tools, and supplies are properly stored
• Maintains clean, organized work areas and securely stores equipment and supplies
• Manages supplies and ensures orderly work areas
• Reports equipment malfunctions, injuries, and accidents to the supervisor
• Attends all staff meetings, trainings, and educational classes as required
• Attends required team meetings
• Helps educate/train new staff members
• Maintains work area in a neat and organized manner
• Performs other duties as assigned
• Helps with employee benefits
• Manages inventory and adheres to set budgets
• Restocks food supplies and takes inventory when required
• Ensures stated goals are met
• Manages and mentors staff, including recruiting/hiring/training of all employees, overseeing HR/payroll, managing issues of discipline/termination, ensuring ongoing training/education, etc.
• Manages budget and finances
• Operates the complete POS system and other required software
• Understands and communicates all store promotions to customers
• Ensures compliance with all applicable federal and state laws and all company policies
• Establishes and maintains procedures and standards that ensure the health and safety of everyone
• Follows all safety policies and procedures

QUALIFICATIONS

• Excellent communication and interpersonal skills
• Excellent communication skills, verbal and written
• College degree in Accounting or Business Administration
• Experience in supervising and managing staff a plus
• Two years of relevant experience required
• Able to bend, kneel, squat, stand, and lift heavy objects as needed (50 lbs)
• Able to work evenings, weekends, and holidays
• Must be able to lift 50 pounds and work on your feet
• Neat and clean appearance
• Able to deal with confidential information appropriately
• Excellent communication, customer service, and problem solving skills, including the ability to maintain composure under stress
• Excellent telephone skills
• Highly productive with minimal supervision
• Knowledge of budgeting, forecasting, staffing, and scheduling
• Knowledge of FDA and USDA regulations regarding food practices and handling required
• Knowledge of general sanitary and safety practices
• Strong attention to detail and interest in accuracy
• Strong financial acumen and P&L accountability experience
• Strong organizational and time management skills
• Strong problem solving and analytical skills
• Helpful attitude and friendly demeanor
• Highly professional and dependable
• Quality conscious and detail-oriented
• Safety and customer service oriented
• Strong computer and internet skills, including Microsoft Office suite

BENEFITS

• Earned Bonus Program
• 401K Plan
• Discount in Restaurant and Gift Shop.