Experienced Restaurant Operations/Food

4 weeks ago

Stamford, United States M and M Management Group Full time

Job DescriptionJob Description

Operations/Food &Bev Manager Summary:

We are seeking a dedicated and experienced Operations/Food & Beverage Manager to oversee the daily operations of our restaurant and market. The Operations Manager will play a key role in maintaining the highest standards of service, quality, and customer satisfaction. This position requires strong leadership, organizational skills, and a commitment to delivering a stellar experience to our customers.

Functional Scope:

Daily Operations

Communicate and evaluate Team objectives, contingency planning for FOH and BOH, such as staff shortages, equipment failures and other issues that can arise during the shift; ensure food items being prepared to the highest standards; monitor customer feedback and promptly address any concerns.Ensuring prompt and accurate orders, check food quality and know how to manage inventory levels. Scheduling and budgeting to maximize efficiencies and maintain margins.

Team Management

Lead by example as a model of management and leadership behaviors expected of all employees; effectively conduct new hire orientation and onboarding from start to finish; monitor the training process and ensure new team members are learning according to their positional expectations; drive the staffing process and make good hiring decisions; consistently coach and correctly follow all levels of progressive discipline steps. The successful Candidate for this position will manage a crew of approximately 40 -55 employees so we are looking for a strong lead with excellent interpersonal skills

Duties and Responsibilities

Team Leadership: Manage, motivate, and mentor restaurant staff, including servers, kitchen staff, and front-of-house personnel, to ensure exceptional customer service and a positive work environment.

Operational Efficiency: Optimize restaurant operations by implementing efficient workflows, procedures, and scheduling to meet customer demand while controlling costs.

Customer Satisfaction: Ensure a high level of customer satisfaction by monitoring service quality, addressing customer feedback, and resolving issues promptly and professionally.

Menu Management: Collaborate with chefs and culinary teams to develop and update menus, pricing strategies, and daily specials to enhance the dining experience and profitability.

Inventory Control: Manage inventory levels, including food, beverages, and supplies, to prevent shortages, minimize waste, and maintain product freshness.

Health and Safety Compliance: Enforce health and safety standards, food safety protocols, and cleanliness guidelines to ensure a safe and sanitary dining environment.

Financial Management: Monitor budget and financial performance, analyze sales data, and implement cost-control measures to achieve financial targets.

Staff Training: Develop and implement training programs to enhance staff skills, product knowledge, and service standards.

Shift Management: Oversee shift schedules, staffing levels, and labor costs to ensure optimal coverage during peak hours and maintain a smooth operation.

Vendor Relations: Build and maintain relationships with suppliers, negotiate contracts, and monitor deliveries to secure high-quality ingredients and cost-effective supplies.

Marketing Initiatives: Collaborate with marketing teams to execute promotional campaigns, events, and marketing strategies to attract and retain customers.

Facility Maintenance: Ensure the restaurant's physical appearance is well-maintained, addressing repairs and maintenance as needed.

Compliance: Ensure compliance with local, state, and federal regulations, including alcohol licensing and labor laws.

Requirements and Qualifications

Bachelor's degree in hospitality management, business administration, or a related field (preferred).

Proven experience as a Restaurant Operations Manager or in a similar leadership role within the restaurant industry.

Strong leadership and team management skills.

Excellent communication and interpersonal abilities.

Proficiency in restaurant management software and point-of-sale systems.

Financial acumen and budget management experience.

Knowledge of food safety regulations and health codes.

Strong problem-solving and decision-making skills.

Customer-focused mindset and commitment to service excellence.

Adaptability and flexibility to work in a fast-paced environment.

Ability to work evenings, weekends, and holidays as needed.

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