Restaurant & Operations Managers (225-1002)

Restaurant & Operations Managers play a crucial role in overseeing the daily operations of a restaurant, ensuring everything runs smoothly, and providing a delightful experience for customers. These professionals are responsible for managing staff, maintaining high food quality standards, and ensuring customer satisfaction. They also handle administrative tasks such as inventory control, budgeting, and scheduling. A successful manager must balance strategic planning with day-to-day managerial duties. This position requires strong leadership abilities, excellent communication skills, and an ability to work under pressure. Restaurant & Operations Managers are the backbone of any dining establishment, focusing on productivity, efficiency, and maintaining a harmonious team environment.

Responsibilities

• Oversee the efficient functioning of daily restaurant operations, including staffing and scheduling.
• Ensure all food safety and hygiene standards meet local and national regulations.
• Implement and monitor quality of service standards to enhance customer satisfaction.
• Maintain a balanced budget by monitoring financial performance and controlling costs.
• Train, mentor, and motivate the staff to achieve their highest potential.
• Resolve customer complaints swiftly to maintain the restaurant’s reputation and customer loyalty.
• Conduct regular evaluations of restaurant staff to ensure consistent performance standards.
• Manage inventory effectively to prevent shortages and reduce excess waste efficiently.
• Collaborate with suppliers to negotiate contracts and ensure timely delivery of quality supplies.
• Design and implement marketing strategies to increase sales and customer engagement.
• Analyze sales reports to identify and implement necessary improvements in services.
• Develop and implement safety and security measures for both staff and customers.

Requirements

• Bachelor’s degree in hospitality management or a related field is preferred.
• A minimum of 3-5 years of managerial experience in the restaurant industry.
• Strong leadership skills with the ability to manage and motivate a diverse team.
• Excellent communication and interpersonal skills to interact with staff and customers.
• Proficiency in using restaurant management software and MS Office Suite.
• Proven ability to handle high-pressure situations and resolve operational issues.
• Flexibility to work evenings, weekends, and holidays as required by the business.