Operational Manager Restaurant

JOB DESCRIPTIONRESTAURANT OPERATIONAL MANAGER

Position: Restaurant Operational Manager
Department: Operations
Reports To: General Manager / Operations Manager
Supervises: Restaurant Supervisor, Captain, Service Staff, Bartender, Barista, Host/Hostess, Steward, and other operational staff

1. Position Summary

Responsible for managing and overseeing the overall daily restaurant operations to ensure smooth service, excellent guest satisfaction, effective team performance, compliance with company standards, and achievement of operational and financial targets.

2. Key Responsibilities

A. Operations Management

• Oversee and coordinate daily restaurant operations.
• Ensure all operational activities run efficiently and according to company SOPs.
• Maintain service, food quality, cleanliness, and safety standards.
• Monitor restaurant opening, service, and closing procedures.
• Ensure proper coordination between Front of House, Kitchen, Bar, Stewarding, and other departments.

B. Guest Service

• Ensure excellent and consistent guest service.
• Handle guest complaints and operational issues professionally and promptly.
• Monitor guest feedback and implement improvements where necessary.
• Maintain the restaurant's service standards and overall guest experience.

C. Staff Management

• Lead, supervise, and motivate restaurant operational staff.
• Prepare and monitor staff schedules and manpower requirements.
• Conduct daily briefings and operational meetings.
• Monitor staff attendance, discipline, grooming, and performance.
• Provide coaching and training to improve staff skills and productivity.
• Evaluate staff performance and provide recommendations for development.

D. Financial & Cost Control

• Monitor daily sales and operational performance.
• Support the achievement of sales and profitability targets.
• Control operational expenses and minimize unnecessary costs.
• Monitor food, beverage, and operational wastage.
• Coordinate with Finance and Cost Control regarding sales, inventory, and cost-related matters.

E. Inventory & Equipment

• Monitor stock levels and ensure proper handling and storage of operational supplies.
• Coordinate with Purchasing and Store regarding stock requirements.
• Ensure restaurant equipment and facilities are properly maintained.
• Report damaged or malfunctioning equipment to the relevant department.

F. Compliance & Safety

• Ensure compliance with company policies, SOPs, health and hygiene regulations, and safety standards.
• Ensure staff follow food safety, sanitation, and workplace safety procedures.
• Support emergency preparedness and ensure operational staff understand emergency procedures.

G. Reporting & Administration

• Prepare and submit daily, weekly, and monthly operational reports as required.
• Monitor operational KPIs and take corrective actions when necessary.
• Maintain proper operational documentation and records.
• Communicate operational issues and recommendations to management.

3. Key Performance Indicators (KPIs)

• Achievement of monthly sales targets.
• Guest satisfaction and complaint resolution.
• Operational efficiency and service quality.
• Food & beverage cost control.
• Labor cost and manpower efficiency.
• Staff productivity and discipline.
• Compliance with SOP, hygiene, and safety standards.
• Reduction of operational wastage and losses.

4. Qualifications & Requirements

• Minimum Diploma/Bachelor's Degree in Hospitality, Hotel Management, Business Management, or related field.
• Minimum 3–5 years of experience in restaurant/hospitality operations, preferably in a supervisory or managerial position.
• Strong leadership, communication, and problem-solving skills.
• Good knowledge of restaurant operations, service standards, and cost control.
• Able to work under pressure and manage a dynamic operational environment.
• Good English communication skills.
• Professional appearance and strong customer-service orientation.

Work Location: In person