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Restaurant Operations Manager
4 weeks ago
The Restaurant Operations Manager is responsible for creating a culture that reflects the company values. This role oversees the daily operations of the restaurant, including managing the selection, development, and performance management of employees. The Restaurant Operations Manager is also responsible for overseeing the inventory and ordering of food and supplies, optimizing profits, and ensuring that guests are satisfied with their dining experience.
Key Responsibilities:
Financial Management
Adhere to company standards and service levels to increase sales
Manage costs to meet budget targets, focusing on cost of sales, labor costs, and cash over/short
Analyze variances and initiate corrective actions with a high sense of urgency
Food Safety and Planning
Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures
Ensure consistent high-quality food preparation and service
Maintain accurate inventory and control cost of goods
Guest Service
Ensure positive guest service in all areas
Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests
Operations
Ensure a safe working environment for employees and guests to reduce the risk of injury and accidents
Complete accident reports promptly in the event of a guest or employee injury
Personnel Management
Recruit, select, train, assign, supervise, coach, counsel, and when necessary, terminate employees
Ensure all employees complete training
Communicate job expectations, plan, monitor, and enforce policies and procedures
Accountabilities
Maintain compliance with all state, local, and federal regulations, as well as company policies and procedures
Perform loss prevention audits to ensure all laws are being followed
Uphold company's purpose and values
Keep District Manager promptly and fully informed of all issues and take prompt corrective action where necessary or suggest alternative courses of action