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Restaurant Operations Manager

1 month ago

Watkinsville, United States Strategos Hire LLC Full time
Job DescriptionJob Description

ESSENTIAL DUTIES AND RESPONSIBILITIES:


The duties and responsibilities of a Restaurant Operations Manager include, but are not limited to:
• Understand completely all policies, procedures, standards, specifications, guidelines, and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility, sanitation, and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Fill in where needed to ensure guest service standards and efficient operations.
• Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
• Oversees all repair and maintenance orders for the restaurant.
• Ensure that all products are received in the correct unit count and condition and that deliveries are performed in accordance with the restaurant's receiving policies and procedures.
• Manage labor as required by anticipated business activity while ensuring that all positions are staffed, when needed, to ensure labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures.
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to the health, safety, and labor requirements of the restaurant, employees, and guests.
• Carry out restaurant marketing, advertising, and promotional activities, and campaigns
• Oversee all bar supply inventory and ordering including, but not limited to, liquor, beer, wine, and small wares.
• Perform routine Risk Management audits of the restaurant monthly and oversee all aspects of restaurant safety including ensuring proper protective gear is in use and safety equipment is maintained.
• Oversee all restaurant catering activities
• Be involved in all Audit follow-up requirements and action plan development
• Support the general manager and fellow managers with anything required to run a successful restaurant.


QUALIFICATIONS:
• Be at least 21 years of age.
• Be able to communicate and understand the predominant language(s) of the restaurant's trading area.
• Have knowledge of service, food, and beverage, involving at least three years of front-of-the-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for extended periods of time (up to 15 hours).
• Be able to reach, bend, stoop, and frequently lift up to 50 pounds.
• Must have the stamina to work 50 to 60 hours per week.


EDUCATION and/or EXPERIENCE:
Must have substantial experience managing high-volume restaurants and/or bars.
Must have 2 – 3 years' experience in a restaurant leadership role. Must be SERV Safe certified


LANGUAGE SKILLS: Ability to effectively communicate in the English language. Spanish communication skills are helpful.


REASONING ABILITY
Ability to apply common-sense understanding to carry out multi-step instructions. Ability to deal with quickly changing situations with many variables. Ability to mathematically compute proper change, accurately perform checkouts for employees and compute correct bank deposits.


CERTIFICATES, LICENSES, REGISTRATIONS
Must successfully attend and complete any and all other required training in compliance with local and state regulations, such as food and/or alcohol service certifications.


PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
While performing the duties of this role, the Operations Manager is regularly required to stand for up to 15 hours; walk; use hands and fingers to handle, feel, or carry objects, products, or controls; and talk or hear. The Operations Manager frequently is required to reach with hands and arms. The Operations Manager is
occasionally required to sit. The Operations Manager must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this role include close vision, peripheral vision, depth perception, and the ability to adjust focus.


WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
While performing the duties of this role, the Operations Manager is regularly exposed to fumes or airborne particles from the kitchen. The Operations Manager is also occasionally exposed to wet and/or humid conditions, when in the dish area or walk-in cooler, and sometimes uses toxic or caustic chemicals when cleaning.