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Job Description
As a restaurant operations manager, you oversee all aspects of a food service business. Your duties include hiring and training employees, coordinating work and schedules, developing working relationships with front and back of house staff, overseeing inventory ordering, and daily maintenance of equipment and the building.
An operations manager in a restaurant oversees daily operations, including staff management, inventory control, quality assurance, customer service, financial management, and compliance, to ensure the restaurant runs efficiently and delivers a positive dining experience.
Job Requirements
Duties and Responsibilities
- Team Leadership: Manage, motivate, and mentor restaurant staff, including servers, kitchen staff, and front-of-house personnel, to ensure exceptional customer service and a positive work environment.
- Operational Efficiency: Optimize restaurant operations by implementing efficient workflows, procedures, and scheduling to meet customer demand while controlling costs.
- Customer Satisfaction: Ensure a high level of customer satisfaction by monitoring service quality, addressing customer feedback, and resolving issues promptly and professionally.
- Menu Management: Collaborate with chefs and culinary teams to develop and update menus, pricing strategies, and daily specials to enhance the dining experience and profitability.
- Inventory Control: Manage inventory levels, including food, beverages, and supplies, to prevent shortages, minimize waste, and maintain product freshness.
- Health and Safety Compliance: Enforce health and safety standards, food safety protocols, and cleanliness guidelines to ensure a safe and sanitary dining environment.
- Financial Management: Monitor budget and financial performance, analyze sales data, and implement cost-control measures to achieve financial targets.
- Staff Training: Develop and implement training programs to enhance staff skills, product knowledge, and service standards.
- Shift Management: Oversee shift schedules, staffing levels, and labor costs to ensure optimal coverage during peak hours and maintain a smooth operation.
- Vendor Relations: Build and maintain relationships with suppliers, negotiate contracts, and monitor deliveries to secure high-quality ingredients and cost-effective supplies.
- Marketing Initiatives: Collaborate with marketing teams to execute promotional campaigns, events, and marketing strategies to attract and retain customers.
- Facility Maintenance: Ensure the restaurant's physical appearance is well-maintained, addressing repairs and maintenance as needed.
- Compliance: Ensure compliance with local, state, and federal regulations, including licensing and labor laws.
Requirements and Qualifications
- Bachelor's degree in hospitality management, business administration, or a related field (preferred).
- Proven experience as a Restaurant Operations Manager or in a similar leadership role within the restaurant industry.
- Strong leadership and team management skills.
- Excellent communication and interpersonal abilities.
- Proficiency in restaurant management software and point-of-sale systems.
- Financial acumen and budget management experience.
- Knowledge of food safety regulations and health codes.
- Strong problem-solving and decision-making skills.
- Customer-focused mindset and commitment to service excellence.
- Adaptability and flexibility to work in a fast-paced environment.
- Ability to work evenings, weekends, and holidays as needed.
