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Operations Manager, General Manager, Director of Operations

Charlottesville, Virginia, United States
November 02, 2018

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Whitney Cameron Wissinger – 703-***-****

Operations leader experienced in all aspects of hospitality management and operations with a focus on staff management, budgeting, organization and staff development, content development, policies and procedures and event operations.

Work Experience

Operations Manager

Center for Open Science- Charlottesville, VA

September 2016 to Present

Event Responsibilities

-on & off-site coordination of events including: travel accommodations, food, rentals, & general guests support- including visiting candidates

-manage a 300k operations budget

-track costs to align with budgetary restraints

-create and maintain documentation for all events to compare year over year

-create event agendas and logistical coordination

-identify, select, negotiate, and manage event vendors (e.g. hotels, rental companies, food service companies)

-create, manage and oversee all staff appreciation and community engagement during and after working hours

-negotiate contracts with hotels, restaurants, and AV companies for best rates

Facilities Responsibilities

-identify, select, negotiate, and manage food vendors

-establishes standards for swag, food and beverage

-track costs against budget and maintain current documentation

-oversee daily operations of the office to ensure they are in safe, working condition and up to code

-maintain an attractive and neat office by outsourcing, hiring and managing cleaning companies

-write, direct, and implement new facilities policies and policy changes to keep up with an ever-growing office

-troubleshoot problems and facilitate solutions

-manage and order technology and equipment in the office

-Manages all office general contractors

-manages business contracts for office technology and platforms

Grant Reporting Responsibilities

-maintain all government and private grants

-create and submit monthly reports for multiple agencies

-request funds from grant agencies


MS Office, Google Drive, GitHub, OSF, JIRA, Salesforce, LastPass, Tripit, Expensify, Zoom Video Conferencing

Executive Assistant to the Executive Director & CTO

Center for Open Science- Charlottesville, VA

March 2016 to September 2016


-manages the Director and CTO's travel and meeting schedule

-manages and monitors the flow of information and the status of projects

-makes travel arrangements and prepares reimbursement requests

-performs research on behalf of the ED and CTO

-prepare draft emails and documents

-take meeting minutes for leadership and board meetings

-act as the main point of contact to the staff on behalf of the ED and CTO

-field staff questions/concerns and make decisions on behalf of the ED and CTO

-write and create policies


MS Office, Google Drive, GitHub, OSF, JIRA, Salesforce, LastPass, Tripit, Expensify, Zoom Video Conferencing

Beverage Director

Red’s Table - Reston, VA

October 2015 to March 2016


staffing, marketing, building relationships within the community, costs and COGS, inventory, creating and building monthly events, overseeing day-to-day restaurant operations.


After only opening our doors 3 short months ago, we have received recognition in the Washington Post and Washingtonian for our superb service, food, management, and beverage program.

General Manager - Consulting

Bistro 360 - Arlington, VA

June 2015 to October 2015


budgeting, staffing, payroll, marketing, scheduling, invoicing, finances, maintenance, oversee all day to day operations of front of house and back of house causal restaurant operations.


Revamped all food and bar menus, established cost for all food and market sales, lowered overhead by restructuring staffing, created training manuals for all positions, created and implemented an employee handbook.

Operations Manager

Early Mountain Vineyards - Madison, VA

January 2013 to June 2015


-oversaw all aspects of operations in the tasting room and marketplace.

-maintained up to date records on all transactions of food, wine, and market purchases to compare year over year.

-increased business by delivering exceptional customer service and notable business relationships within the community.

-executed seminars to train and educate over 20 employees on wine and service.

-achieved monthly and yearly budget goals while decreasing overhead costs and COGS.

-executed all marketplace and wine menu changes weekly by keeping staff updated via email and meetings.

-created and maintained running electronic inventory for food and wine.

-executed and managed all food and wine costs via invoicing and creating/maintaining business relationships.

-raised service standards for staff through weekly quizzes, blind tastings, and critical feedback.

-maintained an orderly work environment while collaborating in a team setting with all staff members and colleagues.

-maintained a working relationship with 40+ entertainers by contacting, scheduling, and arranging payment up to three times each week.

-oversaw all day-to-day kitchen operations including: scheduling of kitchen staff, food ordering (from 20+ vendors), quality control, keeping up with and managing health code regulations, and managing staff/customer expectations.


-Fred Pryor Seminars – How to Deliver Exceptional Customer Service August 2014

-Fred Pryor Seminars – Seminar for Managers In The Workplace October 2013

-TIPS Certified (Training for Intervention Procedures April 2013

- Basic First Aid/AED/CPR (Adult, Child, Infant March 2011


Bachelors of Science in Early Childhood Education

James Madison University - Harrisonburg, VA

2007 - 2010

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