- Location
- Huntsville
- Type
- Full-time
- Department
- Operations
- Seniority
- Manager
- Closing date
- Today
- Source
- CareersPage
Description
Position Summary
The Service Operations Manager is responsible for directing all operational aspects of the customer-facing business. This pivotal role drives operational excellence across Food & Beverage (F&B) management—including menu creation, inventory control, costing, pricing, and vendor purchasing—while developing and implementing Standard Operating Procedures (SOPs) designed to enhance the overall guest experience. In addition, this position shares co-leadership responsibilities with the Service Personnel Manager for scheduling, coaching, and supervising both Front of House (FOH) and Kitchen (BOH) personnel.
Key Responsibilities
1. F&B Operations, Purchasing & Cost Management
Lead the conceptualization, design, and continuous optimization of food and beverage menus in alignment with culinary trends and brand standards.
Establish accurate recipe costing, menu item pricing, and margin analysis to ensure target profit margins are consistently met.
Manage procurement and vendor relationships for all food, beverage, operating supplies, and service materials.
Implement stock management protocols, conduct weekly/monthly inventory audits, and actively minimize waste, spoilage, and shrinkage.
2. Customer Experience & Standard Operating Procedures (SOPs)
Design, document, and enforce high-standard SOPs for all guest-facing touchpoints (e.g., seating, order taking, table service, billing, and grievance resolution).
Conduct regular hands-on training sessions for FOH and BOH teams on newly created and existing service SOPs.
Monitor guest feedback, service speeds, and satisfaction scores; formulate corrective operational strategies as needed.
3. Shared Staff Leadership & Scheduling
Partner closely with the Service Personnel Manager to create efficient, balanced labor schedules for FOH and kitchen staff.
Maintain adequate shift coverage while aggressively managing labor cost targets.
Provide daily operational leadership, floor supervision, and guidance during active service periods.
Participate in performance evaluations, team mentoring, conflict resolution, and disciplinary actions alongside personnel management.
Qualifications & Requirements
Experience: Minimum of 3–5 years in restaurant, hospitality, or service operations management with proven F&B oversight.
Financial Acumen: Strong expertise in inventory management, recipe costing, yield analysis, and menu pricing strategies.
SOP Development: Demonstrated ability to craft clear operational SOPs and successfully train diverse teams on execution.
Leadership Skills: Exceptional communication, team-building, conflict resolution, and floor management capabilities.
Certifications: ServSafe Manager (or equivalent food safety certification) and local alcohol service certification required.
Performance Bonus Structure Key Metrics (KPIs)
Achievement of target Cost of Goods Sold (COGS) and labor cost percentages.
Customer satisfaction ratings and online guest review scores.
Successful implementation and compliance audit rates for operational SOPs.