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Restaurant Operations Manager
1 month ago
The Restaurant Operations Manager will serve as the assistant to the Restaurant General Manager and provide additional management coverage of operating hours and direct supervision of operations in an individual restaurant. This role is responsible for driving excellence in customer service, maintaining company standards in product and facility specifications, and supervising food handling procedures and operational processes.
Key Responsibilities
Maintains fast, accurate service, positive guest relations, and ensures products are consistent with company quality standards.
Drives customer-focused culture by serving as a role model in resolving customer issues and training managers and crew to meet or exceed customer service standards.
Tracks, analyzes, and resolves sources of customer complaints.
Ensures that food safety standards are met.
Financial Responsibilities
Develops and drives restaurant annual operating plan.
Analyzes sales, labor, inventory, and other controllable accounts on a continual basis and takes corrective action to meet or achieve margin and sales growth targets.
Trains and mentors subordinates on financial analyses and profitability tips for the restaurant.
Operations Responsibilities
Ensures that facilities and equipment are maintained to Company standards.
Monitors inventory, food preparation, and order fulfillment daily to ensure adherence to company standards.
Establishes restaurant speed with service (SWS) targets, monitors performance, and resolves bottlenecks to achieve SWS goals.
Human Resources Responsibilities
Directs all restaurant-level HR activity, including personal accountability for crew hiring decisions, learning zone planning and execution, performance management, compensation, and employee relations issues up to and including termination.
Provides hands-on training for management staff in advanced learning zone modules and develops all shift managers and assistant general managers to assume higher-level responsibilities.
Develops and monitors staffing plans and directs crew sourcing activities.
Requirements
High school diploma or GED.
Supervisory experience in either a food service or retail environment.
Demonstrated ability to maintain financial controls and coach and train hourly employees.
Proven ability to drive customer satisfaction, financial performance, and employee satisfaction.
