City Park Grill

Operations Manager

Position

Operations Manager

Reports To

General Manager / Ownership

Employment

Full-Time Management

Schedule

Approximately 40-45 hours/week; mornings, afternoons nights and weekends required

Compensation

Competitive salary; performance-based bonus opportunity

About the Role

City Park Grill is seeking a hands-on Operations Manager to serve as a key member of our leadership team. This is not a desk-management position. The Operations Manager will have primary ownership of kitchen performance while also helping lead the entire restaurant, including floor operations.

• The right candidate is organized, accountable, calm under pressure and comfortable leading from the front.
• This role works closely with the General Manager to deliver consistent food, strong service, a positive workplace culture and profitable restaurant operations.

What You'll Own

• Kitchen performance, food quality and consistency
• Food cost, inventory, ordering, receiving, portion control and waste reduction.
• BOH staffing, BOH scheduling, training, coaching and employee development.
• Cleanliness, sanitation and daily health-inspection readiness.
• Equipment condition, preventive maintenance and follow-up on facility repairs.
• Floor leadership and Manager-on-Duty responsibilities when assigned.
• Staff accountability, communication and a positive, team culture.

Key Responsibilities

• Conduct line checks and verify prep levels before service.
• Maintain recipe, portioning, presentation and food-safety standards.
• Lead or support expo during high-volume shifts and respond quickly to kitchen bottlenecks.
• Complete or oversee inventory and review food-cost performance and unusual variances.
• Maintain effective ordering pars without unnecessary overstock.
• Verify deliveries, product quality, invoice accuracy and vendor credits.
• Recruit, train, coach and develop BOH employees and future kitchen leaders.
• Monitor BOH labor, attendance, overtime and productivity.
• Maintain daily and weekly cleaning systems and organized storage areas.
• Identify equipment and facility problems.
• Work as Manager on Duty when assigned, including table touches, guest recovery, service support and labor decisions.
• Communicate staffing, maintenance, guest and operational concerns promptly to the General Manager.

Leadership Expectations

• Lead by example and remain visible and engaged.
• Communicate clearly, directly and respectfully.
• Coach employees in real time and recognize strong performance.
• Address attendance, attitude, cleanliness, urgency and performance issues consistently.
• Build connection between the front and back of house – Team mindset across the board.
• Stay composed during high-volume periods and bring solutions, not problems.
• Help build systems and people so the restaurant performs well even when you are not on site.

Operational and Business Expectations

• Maintain strong food-cost controls without compromising quality.
• Manage BOH/FOH labor and productivity appropriately.
• Reduce waste and maintain accurate inventory.
• Protect equipment through preventive maintenance.
• Support guest satisfaction and overall restaurant profitability.
• Use preparation, staffing and historical sales patterns to keep the restaurant ready for business.

How Success Is Measured

• Consistent food quality, presentation and reasonable ticket times.
• Food cost, waste, inventory accuracy and purchasing discipline.
• BOH labor efficiency and appropriate staffing levels.
• Cleanliness, sanitation and health-inspection readiness.
• Employee training, retention, accountability and development.
• Equipment reliability and timely maintenance follow-through.
• Overall contribution to restaurant profitability and operational consistency.

Typical flow of the Role

• Beginning of shift: walk the restaurant, review staffing and expected business, inspect the kitchen, verify prep and complete line checks.
• During service: assist or lead expo, monitor quality and ticket times, coach employees, communicate with FOH leadership, manage labor and solve bottlenecks.
• End of shift: ensure closing standards are met and communicate important issues.
• Weekly: review inventory, food cost, BOH labor, schedules, ordering pars, waste, equipment, deep cleaning and training needs.

What We are Looking For

• Restaurant management and strong kitchen leadership experience.
• Working knowledge of food cost, inventory, ordering, labor and food safety.
• Ability to lead both BOH employees and, when assigned, the restaurant floor.
• Strong organization, communication, judgment and problem-solving skills.
• Willingness to work a flexible management schedule including nights, Fridays and Saturdays.
• Hands-on leadership style with a genuine commitment to hospitality and team development.
• Leads by example, sets a positive tone and builds a healthy team culture.