Restaurant Operations Manager

The Restaurant Operations Manager is responsible for overseeing daily restaurant operations, leading staff, and ensuring exceptional food quality and customer service. This role involves coordinating front-of-house and kitchen activities, managing inventory, monitoring financial performance, and improving operational efficiency. The ideal candidate has strong leadership skills, excellent communication abilities, and a commitment to delivering a high-quality dining experience in a fast-paced restaurant environment.

Key Responsibilities:

• Oversee daily restaurant operations and ensure smooth, efficient service.
• Supervise front-of-house, kitchen, and service teams.
• Recruit, train, coach, and develop restaurant employees.
• Prepare staff schedules and coordinate shift assignments.
• Maintain high standards of food quality, presentation, and customer service.
• Ensure guests receive professional, attentive, and welcoming service.
• Handle customer feedback, complaints, and special requests effectively.
• Coordinate kitchen and service teams to ensure timely and accurate orders.
• Monitor sales performance, labor costs, and operating expenses.
• Manage inventory, purchasing, stock control, and supplier coordination.
• Implement strategies to reduce food waste and improve cost efficiency.
• Oversee POS operations, cash handling, and daily sales reporting.
• Maintain food safety, sanitation, and restaurant-cleanliness standards.
• Ensure compliance with company policies and applicable health regulations.
• Monitor employee performance and provide constructive feedback.
• Oversee opening, closing, and shift handover procedures.
• Maintain restaurant equipment, facilities, and dining areas.
• Support promotions, special events, and initiatives to improve guest satisfaction.
• Review customer feedback and identify opportunities for operational improvements.
• Prepare operational reports and communicate performance updates to senior management.
• Establish performance goals to improve service quality, productivity, and profitability.

Qualifications & Skills:

• Previous experience in restaurant operations or hospitality management.
• Restaurant operations or supervisory management experience preferred.
• Strong leadership and team-management abilities.
• Excellent communication and customer-service skills.
• Knowledge of restaurant workflows and service standards.
• Experience with staff scheduling, training, and performance management.
• Understanding of budgeting, inventory control, and cost management.
• Familiarity with POS systems and restaurant-management software.
• Knowledge of food safety, sanitation, and hygiene practices.
• Strong organizational and time-management skills.
• Excellent problem-solving and decision-making abilities.
• Ability to manage multiple priorities in a fast-paced environment.
• Professional, dependable, and results-oriented attitude.
• Strong attention to detail and commitment to guest satisfaction.
• Flexibility to work evenings, weekends, and holidays as required.

What We Offer:

• Competitive compensation based on experience.
• Opportunities for professional development and career advancement.
• A professional and collaborative working environment.
• Opportunities to strengthen leadership and operational-management skills.
• Potential employee benefits or performance-based incentives, depending on company policy.

Pay: $23.00 - $28.00 per hour

Expected hours: 32.0 per week

Benefits:

• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Work Location: In person