Operations Manager Mobile Convention Center

Operations Manager

The Operations Manager is responsible for supporting the General Manager, in leading the daily food and beverage operations while ensuring exceptional guest experiences, operational excellence, and financial performance. This role provides hands-on leadership in all aspects of hospitality operations, including service execution, staffing, employee development, inventory, safety, compliance, and operational planning. In the absence of the General Manager, the Operations Manager may be asked to temporarily perform the duties of the General Manager.

The Operations Manager directly supervises and develops team members by providing coaching, training, performance feedback, and accountability to ensure company standards are consistently met. This position exercises independent judgment in managing employee relations and making employment decisions, including hiring, performance management, disciplinary actions, promotions, and separations, while fostering a positive, inclusive, and compliant work environment. Success in this role requires a proactive leader who can balance exceptional customer service with operational efficiency, financial stewardship, and team engagement in a fast-paced, event-driven environment.

The Operations Manager partners closely with venue leadership and cross-functional departments to deliver seamless event execution and support the overall success of the venue. This position requires flexibility to work a variable schedule, including evenings, weekends, holidays, and extended hours based on event activity. Strong leadership, communication, organizational, problem-solving, and decision-making skills are essential, along with a commitment to professionalism, accountability, and continuous improvement.

This role pays an annual salary of $85,000-$90,000.

Benefits for Full-Time roles:
Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until October 2, 2026.

• Assist the General Manager in the overall leadership, planning, and execution of food and beverage operations, including concessions, catering, premium services, and special events.
• Ensure the efficient, professional, safe, and profitable operation of all hospitality services while delivering exceptional guest experiences.
• Lead day-to-day event operations from pre-event planning through post-event breakdown, ensuring seamless coordination between venue management, operations, culinary, warehouse, and event staff.
• Ensure compliance with all federal, state, and local laws, company policies, health regulations, food safety standards, and responsible alcohol service requirements. Address and escalate compliance concerns as appropriate.
• Recruit, hire, train, coach, develop, evaluate, and retain a high-performing hospitality team. Foster a culture of accountability, teamwork, engagement, and continuous improvement.
• Provide leadership in employee relations by conducting coaching, performance evaluations, corrective action, conflict resolution, and recognition programs while maintaining compliance with company policies and employment laws.
• Develop staffing plans and oversee scheduling to ensure appropriate labor coverage while effectively managing labor costs and productivity.
• Analyze event schedules, attendance projections, ticket sales, and historical trends to forecast staffing, inventory, and operational requirements.
• Monitor labor, food, beverage, and operating costs to maximize profitability while maintaining service quality and operational standards.
• Review and analyze financial reports, including budgets, forecasts, labor reports, purchasing trends, inventory, cost of goods sold, revenue performance, and profit and loss statements to identify opportunities for operational improvement.
• Oversee inventory management, purchasing, product controls, and point-of-sale operations to ensure financial accuracy, accountability, and operational efficiency.
• Maintain the integrity and functionality of the point-of-sale system, ensuring accurate reporting, menu programming, pricing, inventory controls, and transaction accountability.
• Collaborate with culinary leadership and other department leaders to develop menus, pricing strategies, promotions, and marketing initiatives that enhance guest satisfaction and revenue generation.
• Conduct regular inspections of hospitality operations to ensure cleanliness, organization, food safety, equipment readiness, and adherence to company quality standards.
• Build and maintain positive working relationships with venue leadership, clients, promoters, vendors, suppliers, contractors, and event partners to support successful event execution.
• Assist in the development, implementation, and continuous improvement of operational policies, procedures, and best practices.
• Prepare, review, and submit operational reports, financial summaries, inventories, staffing reports, and other documentation…