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Restaurant Operations Manager
2 months ago
Job Summary
The Restaurant Operations Manager is responsible for overseeing the daily operations of Sushi Nami | Metairie, including the selection, development, and performance management of employees. In addition, they will oversee the inventory and ordering of food and supplies, optimize profits, and ensure that guests are satisfied with their dining experience. The Restaurant Operations Manager reports to the Regional Vice President.
Key Responsibilities
• **General Management**: Oversee and manage all areas of the restaurant, making final decisions on matters of importance.
• **Financial Management**: Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs. Ensure that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time, and in accordance with company policies and procedures.
• **Food Safety and Planning**: Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Responsible for ensuring consistent high-quality food preparation and service. Maintain a professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. Estimate food and beverage costs, work with Corporate office staff for efficient provisioning and purchasing of supplies, supervise portion control and quantities of preparation to minimize waste. Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies. Must be ServSafe certified and uphold all ServSafe guidelines.
• **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.
• **Operational Responsibilities**: Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured. Manage shifts, including daily decision making, scheduling, planning, while upholding standards, product quality, and cleanliness. Investigate and resolve complaints concerning food quality and service.
