Rane Culinary Science Center
  • Auburn, AL, USA
  • Salary
  • Full Time

Job Title: Operations Manager

Department: Food & Beverage

Reports To: General Manager

Job Overview:

The Operations Manager will ensure all Ithaka Hospitality standards for excellence are met and communicated properly from leadership to team members and from team members to guests. Strives to continuously develop and enhance students and team members to deliver a world class experience.

The Operations Manager will directly oversee and organize the day-to-day operations of The Rooftop Lounge and pool, The Library and Front Office operations to ensure world class education & service, food & beverage offerings and to maximize profits and guest satisfaction through the following:


  • Train, develop all team members on execution of Forbes 5 Star standards as well as proper menu and service knowledge
  • Oversee and perform as needed all duties of the Guest Experience Expert and the Rooftop Lounge & Pool team
  • Understands and maintains a complete knowledge of all menus, all ingredients, and all techniques involved in creating menus for the rooftop pool and bar and Library
  • Works closely with The Laurel Hotel & Spa Culinary team, Senior Food and Beverage leadership and the General Manager to develop seasonal menus and offerings
  • Oversee scheduling for all rooftop bar & lounge service and Guest Experience Experts
  • Works closely with the Event and Experience Manager to coordinate, develop, and implement compelling experiences and engagement activities for the hotel and rooftop lounge space
  • Partner with Talent, Learning & Culture on recruiting, training, professional development, and discipline of FOH team.
  • Ensures all Responsible Vendor training is completed by all team members prior to serving guests
  • Keeping the lines of communication open with both the General Manager and the staff members who report to you.
  • Establishes and maintains effective professional relationships with guests to ensure satisfaction and repeat business.
  • Ensure that team maintains a positive attitude and complies with all grooming standards, daily.
  • Assuming the duties and responsibilities of the Manager on Duty when assigned.
  • Adhere to AAA 5 Diamond and Forbes 5 Star standards
  • Teach and maintain all IHP policies and standards for excellence.


  • Ability to communicate in English both verbally and in writing.
  • Ability to program and troubleshoot Hotel PMS, restaurant POS and other computer systems.
  • Ability to suggestively sell selected food and beverage items.
  • Knowledge of basic mathematical calculations to calculate food and/or beverage costing and menu pricing.
  • Proficient knowledge of computer functions including, but not limited to email and word processing.
  • Ability to navigate point of sales systems and property management systems with ease.
  • Ability to effectively use time and attendance software.

Working Conditions

  • Must be able to seize, grasp, turn and hold objects with hands.
  • Must be able to work on your feet for at least 10 hours.
  • Fast paced movements are required to go from one part of the rooftop/hotel to another
  • Must be able to move, pull, carry, or lift at least 35 pounds.
  • Occasionally kneel, bend, crouch and climb as required.
  • Must be able to stand, walk, lift, bend and climb stairs for long periods of time.
  • Must be able to bend, stoop, lift, reach, push, twist, walk, crouch, and squat.
  • Weather dependent job- Must actively look and prepare for severe weather which could affect business levels on the rooftop and pool.


  • Experience in a similar role in a hospitality environment preferred
  • Work flexible schedules and willing and able to work shift duties that will include evenings, nights, weekends and holidays
  • Performs job functions with attention to detail, speed and accuracy
  • Two (2) or more years' experience in the hospitality industry with at least 6 months having been in a supervisory role.
  • Bachelors Degree in Hospitality or related subject matter, preferred
  • Minimum twenty-one (21) years of age to serve alcoholic beverages.

Rane Culinary Science Center
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