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Operations Manager

3 months ago

Houston, United States Tostada Regia Full time
Job DescriptionJob Description

Job Summary:

The Operations Manager at the corporate headquarters of a multi-restaurant corporation is responsible for overseeing and optimizing the operations of all restaurant locations. This role involves ensuring operational efficiency, maintaining high standards of service and quality, and driving overall business performance. The Operations Manager will collaborate with restaurant managers, department heads, and senior leadership to develop and implement strategies that support the company's growth and profitability.

Key Responsibilities:

  1. Restaurant Operations Oversight:
    • Oversee the daily operations of all restaurant locations, ensuring consistent and high-quality service delivery.
    • Develop and implement operational policies and procedures to enhance efficiency and profitability.
    • Conduct regular site visits and performance audits to ensure compliance with company standards and regulatory requirements.
  2. Staff Leadership and Development:
    • Hire, train, and mentor restaurant managers and key operational staff.
    • Develop and implement training programs to ensure staff competency and professional growth.
    • Foster a positive and collaborative work environment, encouraging teamwork and employee engagement.
  3. Financial Management:
    • Monitor and manage operational budgets, ensuring alignment with financial goals and objectives.
    • Analyze financial reports to identify trends, opportunities, and areas for improvement.
    • Implement cost control measures and operational efficiencies to enhance profitability.
  4. Customer Service Excellence:
    • Ensure all restaurants deliver exceptional customer service and maintain high levels of customer satisfaction.
    • Address customer feedback and complaints promptly and effectively.
    • Implement initiatives to enhance the guest experience and build customer loyalty.
  5. Inventory and Supply Chain Management:
    • Oversee inventory management across all restaurant locations, ensuring optimal stock levels and minimizing waste.
    • Develop and maintain strong relationships with suppliers to ensure the timely delivery of high-quality products.
    • Implement effective inventory control practices to reduce costs and improve efficiency.

  1. Compliance and Safety:
    • Ensure all restaurant locations comply with health, safety, and sanitation regulations.
    • Conduct regular inspections and audits to maintain compliance and address any issues promptly.
    • Implement and enforce safety protocols to protect staff and customers.

Qualifications and Skills:

  • Bachelor's degree in Culinary Arts, Hospitality Management, or a related field.
  • Minimum 5 years of experience in kitchen or restaurant operations management, preferably in a corporate environment.
  • Strong leadership and team management skills, with the ability to motivate and develop staff.
  • Proficiency in using restaurant management software (Restaurant 365) and MS Office suite (Word, Excel, PowerPoint).
  • Excellent communication, interpersonal, and organizational skills, with the ability to collaborate effectively across diverse teams.
  • Knowledge of health, safety, and sanitation regulations.
  • Fluency in both English and Spanish, with the ability to communicate effectively, both verbally and in writing.

Working Conditions:

  • Regular travel between restaurant locations is required.
  • Ability to work in a fast-paced and dynamic environment.