Restaurant Operations Manager

Job Description

The Restaurant Operations Manager is responsible for overseeing the entire operational facet of our dining establishment, ensuring efficient and seamless running of restaurant activities. This pivotal role requires a balance of strategic planning and operational management, aiming to foster a conducive environment for both employees and guests. Through hands-on leadership, the manager will streamline processes to guarantee the highest standards of service, hygiene, and culinary excellence are consistently met. Our ideal candidate is passionate about hospitality, possesses robust problem-solving abilities, and is deeply committed to creating exceptional dining experiences. By optimizing various operational aspects, including staff management, inventory control, and customer satisfaction, the Restaurant Operations Manager plays a critical role in the overall success and reputation of the establishment. The role demands adaptability, keen attention to detail, and the ability to inspire and motivate a diverse team to meet company goals and exceed customer expectations. Additionally, financial acumen, market insight, and interpersonal skills are crucial to driving the restaurant's growth and implementing effective strategies for competitive advantage.

Responsibilities

• Develop and implement efficient operational strategies to promote restaurant success.
• Oversee day-to-day operations, ensuring everything runs smoothly and efficiently.
• Manage and mentor staff, fostering a positive and performance-focused work environment.
• Ensure compliance with health and safety regulations and food quality standards.
• Lead hiring, training, and development initiatives to build a skilled team.
• Monitor and manage supplies and inventory to avoid disruptions in service.
• Analyze financial reports to ascertain budget adherence and identify cost savings.
• Resolve customer complaints promptly, maintaining a high level of satisfaction.
• Collaborate closely with chefs to design appealing and operation-friendly menus.
• Innovate marketing tactics to attract and retain a diverse customer base.
• Negotiate with vendors for favorable pricing and quality of supplies.
• Use metrics and feedback to evaluate performance and drive continuous improvement.

Requirements

• Bachelor's degree in Hospitality Management or Business Administration preferred.
• Minimum of 5 years of experience in restaurant management or similar field.
• Proven leadership skills with the ability to manage and inspire a team.
• Strong understanding of P&L statements and budgetary responsibilities.
• Excellent interpersonal and communication skills tailored to varied audiences.
• Comprehensive knowledge of food safety and health compliance regulations.
• Ability to thrive in a fast-paced environment while handling stress effectively.

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