Restaurant Operations Manager 26N25

As a Restaurant Operations Manager, you will be the driving force behind the seamless execution of day-to-day operations, ensuring both customer satisfaction and operational excellence. You will be at the helm of overseeing and optimizing restaurant procedures, staff efficiency, and overall service delivery. Your leadership skills will be pivotal in upholding the brand’s standards and ensuring that each dining experience meets the highest expectations. Success in this role demands a passion for hospitality, a strategic mindset, and the ability to foster a dynamic and inclusive working environment. Your role will also involve managing budgets, optimizing resource allocation, and driving innovative approaches to enhance restaurant performance.

Responsibilities

• Oversee and manage all restaurant operational processes for efficiency and effectiveness.
• Develop and implement standard operating procedures to enhance service quality.
• Ensure compliance with health, safety, and hygiene regulations at all times.
• Recruit, train, and supervise staff members, fostering a collaborative work culture.
• Monitor inventory levels and coordinate supply procurement and vendor management.
• Analyze financial reports to maximize profitability and minimize costs without compromising quality.
• Engage with customers to gather feedback and enhance overall guest experience.
• Resolve customer complaints and conflicts with quick and efficient solutions.
• Conduct regular performance reviews and provide training to staff for skill enhancement.
• Plan and execute restaurant marketing efforts and promotional events.
• Coordinate and communicate with various departments to ensure seamless operations.
• Maintain restaurant technology and equipment, ensuring everything is in working order.

Requirements

• Bachelor’s degree in Hospitality Management or any related field preferred.
• At least three years of proven experience in restaurant management or a similar role.
• Exceptional leadership and organizational skills with a track record of managing teams.
• Strong understanding of food and beverage health and safety regulations.
• Proficient in inventory management and cost-control strategies.
• Excellent communication and interpersonal skills to engage effectively with guests and staff.
• Ability to work long hours, including weekends and holidays, to meet the demands of the position.