Restaurant Operations Manager

5 days ago

Navarre, Florida, United States Shrimp Basket Holdings Full time
Job Description

Job Title: Restaurant Operations Manager

Job Summary:

We are seeking a highly skilled and experienced Restaurant Operations Manager to join our team at Shrimp Basket Holdings. As a key member of our management team, you will be responsible for overseeing the day-to-day operations of our restaurant, ensuring exceptional customer service, and driving sales growth.

Key Responsibilities:

  • Coordinate efforts between the front-of-house and back-of-house teams to ensure seamless service delivery.
  • Coach, counsel, and discipline employees on performance, service, and attendance issues.
  • Ensure that each customer receives outstanding service by providing a customer-friendly environment, maintaining high standards, and promoting excellent product knowledge.
  • Maintain all merchandising standards, display presentation, signing standards, and monitor inventory levels.
  • Plan and assign daily goals, tasks, and assignments, ensuring proper completion through follow-up.
  • Maintain adherence to all company policies and procedures.
  • Manage all accounting tasks, including management of funds, receiving, inventory, and payroll.
  • Perform any other duties as assigned by the General Manager.

Requirements:

  • Problem-solving and analysis skills.
  • Leadership and initiative.
  • Teamwork orientation.
  • Customer focus and attentiveness.
  • Time management and organizational skills.
  • Stress management and composure.
  • Advanced mathematical, reading, and writing skills to complete documentation and forms.
  • Intermediate computer skills (MS Word, Excel, Outlook, Dropbox, Cloud-based Software, POS system).
  • Ability to operate and use all equipment necessary to run a restaurant, including ladders.
  • Ability to freely access all areas of the restaurant, including the selling floor, stock area, and register area.
  • Must report to work when scheduled and on time with a positive attitude.
  • Must complete ServSafe Food Handler and Responsible Vendor training.
  • Must be of legal age according to State regulations to serve alcohol.

Supervisory Responsibility:

This position manages and is responsible for the leadership of non-management employees of the restaurant.

Work Environment:

This position operates in a restaurant setting. The noise level in the work environment can be loud. The employee may be exposed to hazards, including cuts, slips, trips, falls, and burns. Frequent hand washing is required. The hours of work vary as business dictates.

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 job. While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to stand for extended periods, walk, stoop, crouch, kneel, use hands to finger, handle, or feel, and reach with hands and arms. The position may require occasional lifting of products weighing up to 50 pounds.

Position Type/Expected Hours of Work:

This position regularly requires long working hours and frequent weekend and evening work. The Restaurant Operations Manager must be able and willing to perform any and all duties of a Host, Bartender, Server, or Kitchen helper at any given time, and any other duties assigned by the General Manager of the restaurant.

Travel:

Travel is primarily local during the business day, although some out-of-area and overnight travel may be expected.

Education and Experience:

  • State applicable health and/or alcohol compliance training.
  • High school diploma or GED.
  • Prior experience working in a restaurant.
  • Experience in the customer service industry.

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