Director of Operations (Food & Beverage) - Opry Entertainment Group

Position Overview

Provide guidance and leadership to food and beverage venue leaders by defining priorities, identifying improvement opportunities and fostering a commitment to Opry Entertainment Group's (OEG) values and vision to ensure a culture that promotes growth and development. Identify, develop and implement strategies and standard processes for operations to support business growth and organizational objectives. Review daily operations for adherence to defined company standards, guidelines and policies while guiding improvements. Monitor guest satisfaction, employee engagement, artist and entertainment programming, financial performance and vendor relationships. Support venue leadership in new restaurant openings and F&B activations. Reports to Vice President of F&B Operations.

Key Responsibilities

• Identify, recommend, develop and implement opportunities for efficiencies and standardization in policies, practices, and processes to ensure operational excellence and the achievement of the organization's goals and objectives. Oversee compliance with established policies.
• Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement. Analyze information concerning venue operations—such as daily food sales, guest attendance, and labor costs—to prepare a budget and maintain cost control. Prepare recommendations on findings for senior leadership evaluation.
• Lead annual reviews of total purchasing and master distribution agreements to ensure cost efficiency across venues. Confirm defined items are purchased and identify substitutions when necessary; ensure manufacturer rebate programs are utilized; and identify proprietary items to enhance revenue growth.
• Contribute to the overall short- and long-range planning process and in the establishment and assessment of the organization's annual operating budget. Understand P&L income statements and support budgeting and forecasting across business units.
• Recommend capital expenditures for acquisition of new equipment that would increase efficiency and safety of operations. Lead approved capital expenditure projects.
• Inspect venues to ensure that equipment and buildings meet company, state, and local health laws regarding food and restaurant service. Identify and implement new technology around HACCP, food safety and responsible alcohol service to ensure compliance and optimization of operation.
• Support venue leadership in new restaurant openings and food and beverage activations. Work closely with interdepartmental teams (FOH/BOH leadership, Construction, Retail, Marketing, IT, Human Resources, Training, Production Technical, Artist Programming, Accounting, etc.) to implement related processes for timely and successful openings. Coordinate needed operational support through intra-departmental interfaces for smooth workflow.
• Direct operational processes for new restaurant openings and F&B activations, ensuring timely execution and brand alignment. Collaborate with FOH/BOH leadership, Construction, Marketing, IT, HR, Training, Production, and Accounting for seamless integration. Ensure brand standards and operational excellence, conducting assessments and troubleshooting as needed.
• Participate in recruiting, hiring, and developing venue leadership to build and maintain a strong bench to meet market needs and future growth. Maintain a proactive human resource function to achieve top recruiting, hiring, training, and team development standards. Develop direct reports by communicating performance expectations and delivering timely feedback. Conduct employee evaluations and disciplinary actions when necessary.
• In alignment with company ESG goals, recommend and implement policies and practices to effectively address environmental sustainability through programs such as waste reduction and food composting.
• Communicate and uphold all corporate standards, guidelines, policies and procedures in accordance with local, state and federal laws and regulations. Maintain personal integrity by abiding by and supporting the company’s values and principles. Follow and support brand SOPs and participate in annual company audits.
• Perform other duties as assigned.

Required Qualifications

• Education: Degree in Hospitality or Business Management or related field preferred; a combination of practical experience and education will be considered as an alternative.
• Experience:
  • 8+ years of progressive management and operational experience required.
  • High-volume and special event and/or banquet/catering experience required; multi-unit responsibilities preferred.
• Knowledge, Skills and Abilities:
  • Excellent interpersonal, written and verbal communication skills.
  • Strong analytical and decision-making skills.
  • Advanced financial acumen and business development skills, including a strong understanding of P&L reporting.
  • Experience in formulating, implementing and executing business plans.
  • Leadership strength in building, inspiring and motivating teams; highly skilled in identifying, cultivating and developing talent.
  • Demonstrated ability to work collaboratively across business and multi-functional teams, developing strong business relationships and partnerships.
  • Ability to travel as necessary to support current and future growth.
  • Strong computer skills with Microsoft Office, including Excel, and a strong understanding of POS system functionality.
• Licenses/Certifications:
  • State Alcohol Education Card required upon hire.
  • Certified Food Safety Manager certification required within 90 days of hire.
  • Valid driver's license with satisfactory driving record required.