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Restaurant Operations Manager

2 months ago

Dodge City, Kansas, United States TJK Entertainment LLC Full time
Job Overview

As a key member of our restaurant team, the Shift Leader - Restaurant Operations will play a vital role in ensuring the smooth operation of our dining establishment. Reporting directly to the Restaurant Manager, this individual will be responsible for managing daily restaurant operations, developing employees, and maintaining our brand and image standards.

Key Responsibilities

  • Assist the Restaurant Manager in managing daily restaurant operations, including ensuring high-quality service and maintaining a clean and welcoming environment.
  • Develop and train employees to achieve our mission statement: To Profitably Provide Consistently Good Food and Great Service.
  • Lead by example, demonstrating our brand and image standards and ensuring all employees maintain these standards.
  • Work in tandem with team members to provide training and correction as needed.
  • Primarily responsible for ensuring restaurant operations are consistent and of high quality.
  • Ensure all operational procedures and standards are in place and being utilized correctly in accordance with the operations manual.
  • Ensure all service standards are met as outlined in the operations manual.
  • Maintain Cleanliness of the restaurant.
  • Complete understanding, support, and training of all promotions as communicated by the Marketing department.
  • Ensure that each guest receives outstanding customer service by providing a friendly environment, greeting and acknowledging each guest, maintaining outstanding standards, and having solid product knowledge to answer questions.
  • Review sales results daily, weekly, and monthly. Coach other management members in achieving higher results.
  • Project sales weekly based upon last year, trend, and promotions.
  • Handle and resolve customer complaints while on duty.
  • Ensure 100% compliance with cash control procedures and variances.
  • Utilize effective scheduling methods to control labor costs by cutting staff and calling extra staff in as necessary.
  • Monitor cost of food and sales goals on each shift.
  • Achieve the budgeted cash flow for the period, quarter, and year for the restaurant by monitoring numbers on each shift.
  • Provide leadership for employees through effective communications, coaching, training, and development.
  • Ensure proper staffing of the restaurant for projected sales.
  • Plan and assign daily work assignments as needed for peak performance of the location while on duty. Ensure proper completion through follow-up.
  • Hold employees accountable to brand and image standards by following company policies and procedures.
  • Utilize training to fully develop staff.

Requirements

  • Must be at least 18 years of age to operate and clean certain equipment.
  • Must be available to work a variety of shifts to include opening and closing the restaurant. Availability must also include a variety of days, nights, weekends, and holidays to accommodate the needs of the restaurant.
  • Must work 55-60% of revenue periods; to include working until 11 PM on Thursday, Friday, and Saturday night.
  • Must close the restaurant at least one night per week.
  • Must work weekends.
  • Proven ability to motivate a team, train, and develop support staff.
  • Motivation, passion, and strong work ethic.
  • Outstanding relationship-building skills.
  • Requires a knowledge and successful completion of all Informant training for all operational areas of the restaurant to include: Cashier, telephone, bus/dish, dough, maketable, cut station, and delivery.
  • Participate in the work of subordinates (perform crew functions) to overcome difficult periods of work.
  • Basic math skills required.
  • Must be able to lift food items weighing up to 50 pounds.
  • Position reports directly to the Restaurant Manager.
  • Directly, all back of house crew, front of house crew, and delivery drivers. Indirectly, all other restaurant personnel as directed by the Restaurant Manager.

Work Environment

While performing the duties of this job, the employee will be exposed to moderate noise levels. While in the kitchen, employees will be exposed to heat from the ovens. Employee may be exposed to cold temperatures while in the walk-in cooler. Employees may also be exposed to outside weather conditions.

Compensation and Hours Requirements

Job Type: Part-time

Introductory Pay: $14.00 per hour

Benefits:

  • Employee discount
  • Flexible schedule

Physical Setting:

  • Casual dining restaurant
  • Fast casual restaurant
  • Quick service & fast food restaurant

Schedule:

  • 10 hour shift
  • 8 hour shift
  • Evening shift
  • Holidays
  • Weekend availability

Education: High school or equivalent (Required)

License/Certification: ServSafe (Preferred)

Work Location: In person