As a restaurant operations manager, your role is to oversee the day-to-day operations of the restaurant and ensure its smooth functioning. Here are some common job responsibilities for a restaurant operations manager:

• Adhere to all company standard operating procedures.
• Maintain company safety and sanitation standards.
• Report any incidents of theft, vandalism, or violations.
• Comply with all local, state and federal liquor laws.
• Comply with all safety and local health department procedures as well as company and/or departmental policies/procedures.
• Monitor potentially intoxicated and/or disruptive guests and promptly bring to a manager’s attention.
• Record and report any equipment failure and/or safety hazards to a manager immediately.
• Clean all spills and waste immediately.
• General venue maintenance.
• Appear in uniform for all shifts at scheduled time.
• Consistently maintain a professional, neat, well-groomed appearance, posture, and hygiene adhering to the company standards

• Provide a friendly and personal experience with a willingness to engage and interact with guests.
• Provide guests with venue information, directional information, and up to date menu.
• Greet all guests promptly, with a friendly and upbeat attitude.
• Recognize and cultivate regular guests and repeat business.
• Acknowledge and greet all guests and offer to help in any capacity within your means.
• Inform management of any complaints, comments or incidents.
• Listen empathetically to guest complaints and be respectful at all times.
• Outgoing personality, friendly, demonstrates enthusiasm and professionalism.

Job Responsibilities

• Staff Management: Hiring, training, scheduling, and supervising restaurant/bar staff across various departments, including servers, bartenders, hosts/hostesses, cooks, and support staff. This involves ensuring proper staffing levels, conducting performance evaluations, and providing ongoing training and development.
• Operational Oversight: Managing and coordinating all operational aspects of the restaurant/bar, including opening and closing procedures, ensuring cleanliness and organization, and maintaining compliance with health and safety regulations.
• Customer Service: Ensuring a high standard of customer service is maintained throughout the restaurant. This includes addressing customer inquiries, resolving complaints, and overseeing the overall customer experience.
• Quality Control: Ensuring consistency and quality in food preparation, presentation, and service. This involves conducting regular inspections, monitoring food and beverage quality, and implementing corrective measures when necessary.
• Menu Development and Cost Control: Collaborating with the chef or kitchen team to develop and update the restaurant menu, taking into account customer preferences, market trends, and cost considerations. This includes analyzing food costs, portion control, and implementing strategies to optimize profitability.
• Inventory Management: Monitoring and managing inventory levels of food, beverages, and supplies. This involves implementing inventory control procedures, conducting regular inventory counts, and working closely with suppliers to ensure timely deliveries and minimize waste.
• Financial Management: Managing the restaurant's financial aspects, including budgeting, cost control, and revenue optimization. This includes analyzing financial data, monitoring expenses and sales, and implementing strategies to improve profitability and efficiency.
• Training and Development: Providing ongoing training and development opportunities for restaurant staff to enhance their skills, knowledge, and customer service abilities. This may involve conducting training sessions, workshops, and coaching to improve performance and promote professional growth.
• Operational Efficiency: Continuously evaluating and improving operational processes and procedures to enhance efficiency and productivity. This may involve implementing new technologies, optimizing workflows, and streamlining systems.
• Vendor and Supplier Management: Establishing and maintaining relationships with food and beverage suppliers, negotiating contracts, and managing deliveries to ensure the availability of quality products at competitive prices. This includes conducting regular vendor assessments and resolving any issues that may arise.
• Health and Safety Compliance: Ensuring compliance with all health and safety regulations, including food handling, sanitation practices, and maintenance of equipment. This involves conducting regular inspections, training staff on safety protocols, and addressing any compliance issues promptly.
• Business Development: Identifying opportunities for business growth and improvement, such as expanding services, developing partnerships, or exploring new market segments. This may involve conducting market research, analyzing competition, and making recommendations to management.
• Crisis Management: Handling unforeseen situations and crises effectively, such as equipment failures, staff shortages, or customer incidents. This involves making quick decisions, implementing contingency plans, and minimizing disruptions to operations.
• Reporting and Analysis: Generating reports on key performance indicators, sales trends, and operational metrics to track performance, identify areas for improvement, and make informed business decisions.

EDUCATION/REQUIREMENTS:

• College Degree preferred
• 3-5 Years Hospitality experience preferred
• Proof of eligibility to work in the United States
• 18 years of age

SKILLS:

• Demonstrate a positive attitude at all times.
• Clear and effective communicator.
• Strives in a team work environment.
• Ability to handle a fast-paced environment, while maintaining composure and staying focused.
• Anticipate the needs of the guests and coworkers.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

• Must be able to read the computer monitors.
• Must be able to print legibly for guests to read.
• Must be able to move quickly through work and set the pace in the office and/or venue.
• Must be able to sit and/or stand for extended periods of time.
• Must be dexterous and able to participate in all service aspects.
• Must be able to twist, tow (push or pull), reach, bend, climb and carry as necessary.
• Must be able to push and lift up to 50 lbs.
• Ability to use hands to handle, feel objects, tools or controls.
• Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl.

WORK ENVIRONMENT & SCHEDULE:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

• Work varied shifts to include weekends and holidays.
• Involves constant public contact.
• Work may be performed in small areas and varying conditions of temperature, lighting and air quality.
• Work environment is subject to varying levels of noise and crowds, the severity of which depends upon guest volume.
• Work either indoors or outdoors during all times of the year as needed based on business volumes.
• Fast paced, high volume, high energy and loud working environment.
• Must be flexible on shifts and days off to include weekends and holidays.