Job Description

What are we working to accomplish?

We are the premier lifestyle and hospitality provider delivering personalized experiences in the inspiring setting of the Blue Ridge Mountains. Through our commitment to excellence, value, and genuine service, we create memories for generations to come.

What We Do?

We improve people’s lives by creating an environment of genuine care and comfort where people can relax, rejuvenate, and reconnect. Whether you live, work, or play here, You Are Family.

The Assistant Operations Manager at Madison’s is responsible for overseeing all aspects of the restaurant's daily operations. This includes organizing each meal period, managing service, developing concepts, and driving departmental innovation with an emphasis on detail, quality, and exceptional customer service. The role also involves supervising staff, including hiring, training, coaching, disciplining, and conducting regular performance reviews. Reporting to both the Operations Manager and the Executive Chef/Food and Beverage Director, the Assistant Operations Manager ensures high standards and operational efficiency.

Responsibilities:

• Meet budgeted goals for food, beverage, and labor sales.
• Maximize profitability through cost control and quality service.
• Manage restaurant inventory, including china, cutlery, glassware, and equipment.
• Oversee annual and quarterly inventory projects and submit timely budget requests.
• Accurately process payroll and tips.
• Develop and manage weekly schedules and daily action plans.
• Supervise daily outlet operations, meal preparation, and service.
• Inspect and ensure proper table settings, cleanliness, and organization.
• Follow established purchasing and requisition procedures.
• Maintain detailed records of equipment, monthly stock inventory, labor, and food costs.
• Attend weekly BEO meetings, providing updates and recaps on outlet events.
• Maintain staff morale, professionalism, and appearance; resolve guest issues in line with company policies.
• Perform other duties as assigned by the Food and Beverage Director.

Qualifications

• A degree in hospitality or business management is preferred but not required.
• Supervisory experience is essential.
• In-depth knowledge of food and beverage operations, preparation, and wine is required.
• Ability to work effectively with a large team in a collaborative environment.
• Proven ability to remain composed and objective in high-pressure situations, including resolving guest complaints to their satisfaction.
• Flexible schedule availability, including nights, weekends, and holidays.
• Excellent communication and guest relation skills in English.
• Strong listening skills and the ability to clarify and address concerns raised by team members and guests.
• Ability to interpret and execute instructions provided in written, oral, or diagram formats.
• Physical requirements include prolonged standing, walking, frequent reaching, kneeling, and occasional lifting or moving of objects weighing 50 pounds or more.
• Duties may be performed in both indoor and outdoor environments across all seasons, with events often involving loud music.

Additional Information

All your information will be kept confidential according to EEO guidelines.