Restaurant Operations Manager
7 days ago
Fresquez Companies Group is seeking a highly skilled and experienced Restaurant Operations Manager to join our team. As a key member of our management team, you will be responsible for overseeing the day-to-day operations of our restaurant, ensuring that our high standards of quality and customer service are consistently met.
Key Responsibilities- Assist in the management of specific areas of the restaurant during scheduled shifts
- Ensure that the restaurant is properly organized and staffed as designated by the schedule
- Oversee break rotation and delegation of tasks during both peak and non-peak periods
- Train new crew members in their area of responsibility
- Ensure that service in all areas meets Fresquez standards for quality and cleanliness
- Handle minor customer complaints, taking prompt and appropriate action to resolve the problem and make a determination when to report to management on more serious complaints
- Responsible for timely and accurate completion of all cash accountability reports on assigned shift
- Inform the general manager promptly of all problems or unusual matters of significance
- Perform other duties and responsibilities as requested by the Fresquez management team, as needed
- Experience in cash control/security procedures
- Ability to multi-task and quickly prioritize tasks
- Ability to handle high stress situations, ambiguity, and changing priorities
- Good independent judgment/decision making skills
- Excellent communication and problem-solving skills
- Exceptional internal and external customer service and employee relation skills
- Must be dependable, reliable, and motivated
- The ability to drive, stand, sit, bend, and walk for long extended periods of time, and heavy lifting is required
- Proficient Word, Excel, PowerPoint and internet skills
- 1-2 years restaurant leadership/management experience
- Restaurant industry experience preferred. Culinary experience strongly preferred
- Knowledge and understanding of relevant food safety and sanitation laws, principles, procedures, and practices
- Experience teaching, coaching, and training adults in a variety of environments and situations (technical, skills training as well as soft skills, leadership)
- Proven ability to partner with and influence all levels of an organization, from senior level management to hourly employees
- Strong writing, verbal communication, and presentation skills, including the ability to communicate with all levels of the organization
- Ability to coach and motivate others to achieve departmental, and company goals
- Ability to delegate and demonstrate leadership courage to hold others accountable for results and their actions
- Excellent interpersonal skills with the ability to negotiate and influence
- Places a value on diversity and shows respect for and openness to others' backgrounds and ideas
- Strong organizational skills with proven ability to manage multiple priorities and large projects across multiple disciplines with a strong attention to detail
- Ability to handle high stress situations, ambiguity, and changing priorities
- Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling
- Must be able to work with Fresquez menu products, as well as work around potentially hazardous chemicals (i.e., cleaning products)
- Prepare special reports/assist on special projects as needed or requested
- Good PC competency such as the ability to use Microsoft Office Suite and other related software
- Excellent listening skills
- Professional behavior that contributes to creating an environment of respect and professionalism
- Ability to maintain confidentiality
- Effective organizational and time management skills; able to manage multiple priorities, to complete tasks/projects in a timely fashion
- Ability to work in a fast-pace in an effective manner
- Ability to work under pressure and to be flexible and adept to varying and changing demands
- Effective and friendly interpersonal communication and interpersonal skills with internal and external customers
This job operates in a fast-paced restaurant setting and is frequently subjected to heat, steam, fire, and noise. This role routinely uses standard restaurant equipment such as: ovens, cook tops, griddles, deep-fat fryers, grills, microwaves, sharp tools/slicers, as well as other equipment as necessary.
Physical or Environmental DemandsThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.
This position requires constant standing. All positions may require constant, frequent, or occasional: standing, walking, lifting, sitting, carrying, pushing, pulling, climbing, balancing, stooping, kneeling, crouching, crawling, reaching, handling, grasping, feeling, talking, hearing, repetitive motions, eye/hand/foot coordination. Must be able to lift up to 50lbs.
The noise level in the work environment is usually moderate to high.
Position Type and Expected Hours of WorkThis is an hourly position. Scheduled hours vary by restaurant needs, including necessary adjustments during high and low seasonal changes. Typical days and hours of work for this position are Monday-Sunday varying shifts. Other days/hours, including holidays, required as needed or assigned.
Required Experience and Skills- A minimum of one year prep and/or cooking experience required. Restaurant experience preferred.
- Knowledge and understanding of relevant food safety and sanitation laws, principles, procedures, and practices.
Ability to read, analyze, interpret general business rules and technical procedures.
Ability to clearly and effectively communicate information and respond to questions from management and team members.
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