Restaurant Operations Manager

3 weeks ago

Huntsville, Texas, United States Rotolos Beach Pizza Management Full time

Job Summary:

We are seeking a highly skilled and experienced Restaurant Operations Manager to join our team at Rotolos Beach Pizza Management. As a key member of our management team, you will be responsible for ensuring the smooth operation of our restaurant, overseeing the planning, organizing, training, and leadership necessary to achieve our objectives in sales, costs, employee retention, guest service, and satisfaction.

Key Responsibilities:

  • Understand and implement all policies, procedures, standards, specifications, guidelines, and training programs.
  • Ensure that all guests receive responsive, friendly, and courteous service at all times.
  • Ensure that all food and products are consistently prepared and served according to our recipes, portioning, cooking, and serving standards.
  • Achieve company objectives in sales, service, quality, appearance of facility, and 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 our policies and procedures.
  • Assist in making employment and termination decisions with the General Manager's guidance.
  • Fulfill guest service standards and efficient operations by filling in where needed.
  • Continuously develop your staff in all areas of managerial and professional development.
  • Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
  • Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following our preventative maintenance programs.
  • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with our receiving policies and procedures.
  • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
  • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
  • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
  • Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.
  • Assist in planning and carrying out restaurant marketing, advertising, and promotional activities and campaigns with guidance from the General Manager and the corporate office.
  • Watch for and deter theft by managing employees on shift and watching food costs through purchasing.
  • Become an expert on the Point of Sale (POS) system to solve any problem that might arise and to help/train employees with procedures and to overcome situations that are atypical and require management support.
  • Communicate professionally with the entire staff to provide them with the utmost respect and to keep up to speed with the daily operations of the restaurant and understand the staff's perspective.

Requirements:

  • Be 21 years of age.
  • Be able to communicate and understand the predominant language(s) of our trading area.
  • Have knowledge of service and food and beverage, generally 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 long 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.
  • Ability to work well with and manage others.
  • Be able to communicate clearly, politely, and concisely with our staff.
  • Must have expert knowledge of general kitchen and cooking/prepping procedures and functions.
  • Must have expert knowledge of the general front of house procedures and functions.
  • Finally, must have an overall understanding of management's goals and philosophies of store operations.

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