Restaurant & Operations Managers (225-818)

The role of a Restaurant & Operations Manager is crucial in ensuring the smooth running of both the front and back of house operations in a dining establishment. As a pivotal leader, the manager is responsible for overseeing all facets of restaurant management, from human resources and customer relations to inventory management and financial performance. The position demands an individual with a keen business acumen, outstanding leadership abilities, and a passion for delivering high-quality service and a great dining experience for patrons. In this dynamic role, the manager must be adaptable, proactive, and detail-oriented, capable of addressing challenges swiftly while maintaining a harmonious work environment. Superior communication skills are essential, as the manager will be liaising with staff and guests alike to ensure operational excellence and customer satisfaction. Joining our team means contributing to the vibrant culture of our restaurant and playing an integral part in our ongoing success and reputation.

Responsibilities

• Oversee daily restaurant operations to ensure a smooth and efficient experience.
• Manage staff schedules and ensure adequate coverage at all times.
• Monitor customer service and quality standards to ensure guest satisfaction.
• Implement and enforce standards for food quality, presentation, and service.
• Conduct regular inspections and ensure compliance with health and safety regulations.
• Develop and execute strategies to enhance operational efficiency and profitability.
• Coordinate with the kitchen team to maintain timely and accurate service.
• Manage inventory and place orders for supplies while minimizing waste.
• Recruit, train, and mentor staff to foster a knowledgeable and cohesive team.
• Establish and maintain relationships with vendors and suppliers to ensure quality.
• Handle customer inquiries, complaints, and feedback to improve experiences.
• Prepare financial reports and assist in budget management and cost analysis.

Requirements

• Minimum of five years of experience in the restaurant management sector.
• Proven leadership skills and experience in team management and motivation.
• Excellent understanding of restaurant operations, including front and back of house.
• Strong ability to multitask and work effectively under pressure.
• Exceptional communication and customer service skills are highly essential.
• Proficiency with restaurant management software and point-of-sale systems.
• Strong problem-solving skills and ability to resolve issues efficiently and swiftly.