What are the responsibilities and job description for the Operations Manager position at Big Whiskey?
The Restaurant Operations Manager oversees day-to-day operations to deliver consistent guest experiences, healthy unit economics, and strong team culture. This role owns cost control, staffing and training, SOP adherence, food safety, vendor management, and continuous improvement across [number] location(s), aligning operations with brand standards and growth goals.
Key Responsibilities
Operations and Service Excellence
Ensure flawless shift execution across FOH/BOH, maintaining speed of service, cleanliness, and brand standards.
Monitor guest feedback, review scores, and mystery shop results; drive corrective action plans.
Conduct routine manager walks, line checks, and opening/closing audits.
Financial and Cost Control
Manage P&L drivers: labor, COGS, waste, comps/voids, and controllables.
Build labor plans and schedules to sales forecasts; track labor cost % and productivity (sales per labor hour).
Oversee inventory management, ordering, receiving, and variance analysis; maintain accurate stock counts.
People Leadership
Recruit, onboard, train, and coach managers and hourly teams; maintain staffing bench and succession plans.
Set clear performance expectations; conduct evaluations and manage corrective actions.
Foster a culture of accountability, safety, and hospitality; recognize top performance and reduce turnover.
Compliance and Safety
Enforce health, safety, and sanitation standards (local code, HACCP/ServSafe).
Maintain documentation: temperature logs, cleaning schedules, incident reports, and regulatory postings.
Ensure equipment maintenance, vendor permits, and required certifications are current.
Process and Continuous Improvement
Implement and uphold SOPs, checklists, and training materials; standardize best practices across units.
Analyze dashboards and KPIs to identify root causes; lead Kaizen-style improvements.
Support rollouts of new menus, LTOs, tech tools, and operational initiatives.
Vendor and Menu Support
Manage supplier relationships, pricing, and service levels; resolve delivery or quality issues.
Partner with culinary on menu changes, yield optimization, and prep standards.
Communication and Reporting
Deliver daily/weekly performance reports and action items to ownership/leadership.
Lead effective pre-shift meetings and weekly manager huddles; cascade goals and updates.
Key Performance Indicators (KPIs)
Guest satisfaction/NPS and online ratings
Labor cost % vs. target; sales per labor hour
Food cost % and inventory variance/shrink
Ticket times and throughput/turn times
Health inspection scores and audit compliance
Employee turnover, time-to-fill, training completion rates
Mystery shop scores and SOP audit scores
EBITDA/contribution margin per unit
Qualifications
3–5 years in restaurant management; multi-unit experience preferred for multi-location role
Proven P&L ownership and KPI-driven decision-making
Strong leadership, coaching, and conflict resolution skills
Deep knowledge of food safety, sanitation, and local regulations
Proficiency with POS, scheduling, inventory, and reporting tools
Certifications: ServSafe Manager (required or within 60 days); TIPS/Responsible Alcohol Service a plus
Availability for evenings, weekends, holidays; ability to travel between locations
Competencies
Analytical problem-solving and root-cause thinking
Clear, direct communication and cross-functional collaboration
Process orientation with attention to detail and consistency
Agility under pressure; calm, guest-first mindset
Change management and training aptitude
Physical Requirements
Stand/walk for extended periods; lift up to 40 lbs; frequent bending and reaching; work in hot/cold environments typical of kitchens
Key Responsibilities
Operations and Service Excellence
Ensure flawless shift execution across FOH/BOH, maintaining speed of service, cleanliness, and brand standards.
Monitor guest feedback, review scores, and mystery shop results; drive corrective action plans.
Conduct routine manager walks, line checks, and opening/closing audits.
Financial and Cost Control
Manage P&L drivers: labor, COGS, waste, comps/voids, and controllables.
Build labor plans and schedules to sales forecasts; track labor cost % and productivity (sales per labor hour).
Oversee inventory management, ordering, receiving, and variance analysis; maintain accurate stock counts.
People Leadership
Recruit, onboard, train, and coach managers and hourly teams; maintain staffing bench and succession plans.
Set clear performance expectations; conduct evaluations and manage corrective actions.
Foster a culture of accountability, safety, and hospitality; recognize top performance and reduce turnover.
Compliance and Safety
Enforce health, safety, and sanitation standards (local code, HACCP/ServSafe).
Maintain documentation: temperature logs, cleaning schedules, incident reports, and regulatory postings.
Ensure equipment maintenance, vendor permits, and required certifications are current.
Process and Continuous Improvement
Implement and uphold SOPs, checklists, and training materials; standardize best practices across units.
Analyze dashboards and KPIs to identify root causes; lead Kaizen-style improvements.
Support rollouts of new menus, LTOs, tech tools, and operational initiatives.
Vendor and Menu Support
Manage supplier relationships, pricing, and service levels; resolve delivery or quality issues.
Partner with culinary on menu changes, yield optimization, and prep standards.
Communication and Reporting
Deliver daily/weekly performance reports and action items to ownership/leadership.
Lead effective pre-shift meetings and weekly manager huddles; cascade goals and updates.
Key Performance Indicators (KPIs)
Guest satisfaction/NPS and online ratings
Labor cost % vs. target; sales per labor hour
Food cost % and inventory variance/shrink
Ticket times and throughput/turn times
Health inspection scores and audit compliance
Employee turnover, time-to-fill, training completion rates
Mystery shop scores and SOP audit scores
EBITDA/contribution margin per unit
Qualifications
3–5 years in restaurant management; multi-unit experience preferred for multi-location role
Proven P&L ownership and KPI-driven decision-making
Strong leadership, coaching, and conflict resolution skills
Deep knowledge of food safety, sanitation, and local regulations
Proficiency with POS, scheduling, inventory, and reporting tools
Certifications: ServSafe Manager (required or within 60 days); TIPS/Responsible Alcohol Service a plus
Availability for evenings, weekends, holidays; ability to travel between locations
Competencies
Analytical problem-solving and root-cause thinking
Clear, direct communication and cross-functional collaboration
Process orientation with attention to detail and consistency
Agility under pressure; calm, guest-first mindset
Change management and training aptitude
Physical Requirements
Stand/walk for extended periods; lift up to 40 lbs; frequent bending and reaching; work in hot/cold environments typical of kitchens
Salary : $51,525 - $76,471