Operations Manager

The First Batch wineries create magic for our guests everyday, whether that’s bringing a dream wedding to life, creating a new delicious food dish from our wine, or letting people discover a new passion on one of our winery tours. We do this while maintaining an approachable, warm, inclusive, down‑to‑earth attitude that reflects our passion to bring traditional winemaking into urban centers so people don’t feel they have to travel to experience the magic of winemaking. We are searching for team members who are committed to working as hospitality professionals. People who deeply care about creating a friendly, warm experience for our guests. People who live and breathe passion for food, wine and events. People that love to learn, share, and tell others about their stories and adventures. Position Summary The Operations Manager role combines full building operational support while also overseeing the running of the Tasting Bar. This includes managing operational and beverage costs, by overseeing ordering, inventory management, and usage analysis of operational supplies and beverages, facilities management, vendor relations, asset management, and overall oversight of public‑facing operations. This is a critical leadership position that requires excellent problem‑solving skills, the ability to manage multiple tasks, and a commitment to delivering high‑quality service. This position would report to the Director of Venue Operations. Core Responsibilities Operational & Beverage Cost Management Monitor and manage operational and beverage costs to ensure profitability and budget adherence. Analyze and report on beverage consumption, supply usage, and overall cost efficiency. Develop and implement strategies for cost optimization while maintaining high‑quality service standards. Ordering & Inventory Management Oversee the ordering of operational supplies and beverages, ensuring timely procurement and cost‑effective purchasing. Maintain inventory records, ensuring proper stock levels to meet venue demand without overstocking. Conduct regular inventory audits and manage discrepancies. Usage Analysis Analyze the usage of operational supplies and beverages to identify trends and potential areas for improvement. Work closely with the DVO to provide insights on usage patterns, cost‑saving opportunities, and inventory needs. Facilities Maintenance Coordinate with vendors to address any repairs or facility issues promptly. Ensure preventative maintenance visits are scheduled and performed. Serve as on‑site point of contact for all non‑food and non‑winemaking related vendors. Asset Management Assets defined as all china, glass, silver, and event equipment. Track the usage, condition, and replacement schedules for all assets to ensure the venue runs smoothly. Public‑Facing Operations Oversight Ensure that all public‑facing operations are executed smoothly, including general oversight of experiential programming and Wine Club. Collaborate with the front‑of‑house team to ensure an exceptional guest experience. Serve as point of contact between sales and tasting bar teams to ensure proper support of sales needs. On‑site point of contact for off‑site events. Coordinate with marketing, events, and DVO for public event planning and execution. General Administrative Oversight Process payroll accurately and timely. Ensure all cash handling procedures are followed and cash is accurately reported and deposited. Serve as point of contact between sales and tasting bar teams to ensure proper support of sales needs. Work with events and BOH teams to ensure full building compliance of DOH and alcohol law adherence. Collaborate with other departments to enhance the overall operation of the venue. Role Requirements 5+ years proven experience in venue operations, hospitality, or a related field. 2-3 years of experience as an Assistant General Manager (AGM). Strong knowledge of inventory management, cost control, and operational efficiency. Exceptional leadership and team management skills. Ability to analyze and interpret data to make informed decisions. Excellent organizational and time‑management skills. Strong communication and interpersonal skills. Experience with vendor relations and management. Ability to work in a fast‑paced environment and manage multiple tasks simultaneously. Strong wine knowledge. Physical Requirements Able to independently lift up to 25 lbs for an extended period of time. Must be able to walk and/or stand for 8-10 hours per day. Hand‑eye coordination. Reaching, bending, twisting, stooping. Pushing and pulling. Must be able to climb stairs in venue that have multiple level. Compensation $80,000K-90,000K annually Benefits and Perks Employer covered deductible plan 15 Days of Paid Time Off 7 days of Sick & Safe Leave 3 Floating Holidays Food and Wine Discounts at District, Brooklyn, and Chicago Winery The above requirements are intended to describe the general nature and level of work being performed by individuals assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required of personnel so classified. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. First Batch Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr