Operations Manager - Brooklyn Bowl Las Vegas

Brooklyn Bowl Las Vegas is the ultimate night out, with its groundbreaking integration of premiere music, multiple  lanes of bowling, a bar featuring locally crafted beers, and food by the acclaimed Blue Ribbon restaurant group. Wearing its homegrown values on its sleeve, Brooklyn Bowl is committed to locally made products, environment sustainability, and boasts an unprecedented combination of top-flight music, bowling, beer, and food. The Operations Manager is responsible for assisting the Director of Operations in overseeing all aspects of food, beverage and bowling. The role is responsible for achieving guest service standards, revenue and income objectives and assisting with enforcing policies and procedures.

INCLUDE, BUT ARE NOT LIMITED TO: Review activities in all areas: the restaurant, bars, bowling lanes, service areas, etc. in order to gauge and improve staffing levels, working conditions and other matters which influence quality guest service and profitability. Work with the Director of Operations to establish standards, guidelines and objectives and maintains other administrative processes such as staffing to ensure proper planning and efficient operation of assigned areas. Monitor and evaluate performance of all food, beverage and bowling areas, in order to facilitate ongoing improvement of operations and financial return. Review schedules to ensure appropriate coverage based on projected business volume prior to being posted Review ongoing opportunities such as cost of sales, inventory par levels, and general policies and procedures in order to most effectively implement changes to improve operations and most efficiently allocate resources. Assist with pre-screening potential candidates, retain, motivate, evaluate and direct employees to ensure they receive adequate guidance and resources to accomplish established objectives. Ensure that all areas adhere to strict health code guidelines. NON-PHYSICAL QUALIFICATIONS: Knowledge of food and beverage production and preparation techniques. Familiarity with effective food and beverage service techniques and sales strategies. Familiarity with the latest in food service and beverage service equipment. Knowledge of and previous experience with financial planning and analysis. Knowledge of and experience with operational planning and analysis. High school education is required, Bachelors’ degree in hotel and restaurant management or related field is preferred. Minimum of five years progressive managerial experience in the food and beverage industry required. Use all equipment associated with the position, including but not limited to computer keyboard. Review and comprehend all necessary documentation. Communicate effectively at all times, with guests as well as all levels of employees. Operate in a working environment that is subject to varying levels of crowds and noise; the severity of which depends upon customer volume. Observe and direct actions of employees. Hire, motivate and direct individuals with varying professional backgrounds. Must be able to work a flexible schedule, including weekends and holidays. THE PHYSICAL QUALIFICATIONS LISTED BELOW ARE GENERAL REQUIREMENTS FOR THIS POSITION. THE ACTUAL EXERTION LEVEL (AND FREQUENCY OF USE) CAN AND DOES FLUCTUATE DEPENDING ON THE INDIVIDUAL TASKS BEING PERFORMED. PHYSICAL QUALIFICATIONS: Ability to move throughout the venue during the entire shift. Must have the endurance and ability to walk between 3 - 5 miles per shift to ensure adequate observation of assigned area. Must be able to lift and carry up to 35 lbs. Must be able to verbally communicate. Visual abilities needed for detailed paperwork and observation. Ability to bend, twist, stoop, climb and stand to perform normal job functions. Must be able to work in an environment with loud music and crowds for extended periods of time. Must be able to stand for entire shift. REGULATORY AND COMPLIANCE RESPONSIBILITIES: In addition to the