Restaurant Operations Manager

Job Summary

The Left Bank is seeking an experienced, organized, and hospitality-focused Restaurant Operations Manager to oversee daily restaurant operations and lead a high-performing team. The Restaurant Operations Manager will be responsible for service standards, staffing, scheduling, training, guest satisfaction, inventory, cost control, and operational efficiency. The ideal candidate has strong leadership skills, excellent communication abilities, and a proven commitment to exceptional hospitality.

Key Responsibilities

• Oversee daily front-of-house and restaurant operations to ensure smooth and efficient service.
• Lead, train, coach, and motivate servers, hosts, bartenders, support staff, and other restaurant employees.
• Create staff schedules and coordinate shift assignments based on business needs.
• Conduct pre-shift meetings and communicate service standards, specials, events, reservations, and daily priorities.
• Maintain high standards for food quality, beverage service, cleanliness, presentation, and guest experience.
• Monitor restaurant workflow and staffing levels during busy service periods.
• Assist with hiring, onboarding, training, coaching, and performance management.
• Establish and maintain customer-service standards and operational procedures.
• Handle guest complaints, special requests, service recovery, and escalated customer concerns professionally.
• Monitor restaurant sales, labor costs, food costs, beverage costs, waste, and operational performance.
• Assist with inventory management, purchasing, receiving, storage, and product rotation.
• Monitor POS operations, cash handling, discounts, refunds, and daily sales reporting.
• Coordinate with kitchen leadership to maintain efficient communication between front and back of house.
• Ensure tables, dining areas, service stations, restrooms, and guest spaces remain clean and properly maintained.
• Coordinate private parties, special events, reservations, and high-volume service periods.
• Maintain relationships with vendors, suppliers, service providers, and business partners when required.
• Monitor restaurant equipment and report maintenance or repair needs.
• Ensure compliance with food-safety, sanitation, allergen-awareness, alcohol-service, and workplace-safety requirements.
• Review operational reports and identify opportunities to improve efficiency, profitability, and guest satisfaction.
• Support menu launches, promotions, seasonal programs, and restaurant initiatives.
• Assist with opening, closing, cash reconciliation, cleaning, and daily restaurant-preparation procedures.
• Promote teamwork, accountability, employee engagement, and a positive workplace culture.
• Perform additional restaurant-management duties as assigned.

Requirements

• High school diploma or equivalent required; hospitality, business, or restaurant-management education preferred.
• Previous restaurant management or hospitality leadership experience required.
• Experience managing front-of-house operations in a busy restaurant environment.
• Strong leadership, communication, organizational, and problem-solving skills.
• Experience hiring, scheduling, training, and supervising restaurant employees.
• Strong understanding of restaurant service standards and operational procedures.
• Experience with POS systems, cash handling, sales reporting, and basic financial controls.
• Knowledge of inventory management, purchasing, food costs, beverage costs, and labor control.
• Excellent customer-service and conflict-resolution skills.
• Ability to manage multiple priorities in a fast-paced restaurant environment.
• Ability to stand, walk, and work on your feet for extended periods.
• Flexible availability, including evenings, weekends, holidays, and special events.
• Required alcohol-service certification must be obtained or maintained where applicable.
• Food Handler Certification is an asset where applicable.
• Legally authorized to work in the United States.

Preferred Skills

• Experience managing a full-service, upscale, casual, or high-volume restaurant.
• Strong knowledge of food and beverage operations.
• Experience improving sales, labor efficiency, guest satisfaction, and operational performance.
• Familiarity with restaurant scheduling, inventory, and workforce-management systems.
• Strong staff-training, coaching, and leadership abilities.
• Experience managing private events, large parties, and special functions.
• Strong vendor-management and purchasing skills.
• Knowledge of responsible alcohol-service practices.
• Strong guest-recovery and conflict-management abilities.
• Professional appearance and polished communication style.
• Ability to remain calm and organized during high-pressure service.
• Passion for hospitality, restaurant operations, teamwork, and exceptional guest experiences.

About the Company

The Left Bank is a hospitality-focused restaurant dedicated to quality food, professional service, and a welcoming dining environment. The team values hospitality, consistency, teamwork, professionalism, and creating memorable experiences for guests while maintaining efficient and high-quality restaurant operations.

Pay: $20.00 - $25.00 per hour

Expected hours: 35.0 per week

Work Location: In person