Restaurant Operations Manager
1 week ago
The Restaurant General Manager is responsible for creating a culture that reflects the company values. This role oversees the daily operations of the restaurant, including managing employees, inventory, and finances. The ideal candidate will have excellent leadership and communication skills, with the ability to motivate and develop a high-performing team.
Key Responsibilities:
Financial Management:
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.
Guest Service:
Ensure positive guest service in all areas, responding to complaints and taking appropriate actions to turn dissatisfied guests into return guests.
Operations:
Ensure a safe working environment for employees and guests, reducing the risk of injury and accidents.
Manage shifts, including daily decision-making, scheduling, and planning, while upholding standards, product quality, and cleanliness.
Personnel:
Recruit, select, train, assign, supervise, coach, counsel, and when necessary, terminate employees.
Develop employees by providing ongoing feedback and establishing performance expectations.
Accountabilities:
Maintain compliance with all state, local, and federal regulations, as well as company policies and procedures.
Uphold company's purpose and values, keeping the District Manager promptly and fully informed of all issues and taking prompt corrective action where necessary.
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