Restaurant Operations Manager
5 days ago
We are seeking a highly skilled and experienced Restaurant Operations Manager to join our team at HMSHost. As a key member of our management team, you will be responsible for ensuring the smooth operation of our restaurants, providing exceptional customer service, and leading a team of dedicated associates.
Key Responsibilities- Assist the General Manager in managing the day-to-day activities of the restaurant, including supervising associates, managing inventory, and maintaining high operational standards.
- Ensure compliance with all company policies and procedures, including adult beverage policies and cash handling procedures.
- Participate in the interview process, provide input on hiring and promotions, and recommend terminations as needed.
- Assign work tasks and activities, prepare schedules, and ensure that all shifts are covered.
- Actively ensure that all associates take mandated rest breaks and meal periods.
- Monitor compliance with wellness and safety procedures and guidelines, and report any safety concerns to the General Manager.
- Understand and perform all Health and Safety activities as specified in the Manager's Guide to Associate Health and Safety.
- Place orders for individual units, receive goods, and process invoices.
- Ability to work shifts during various operating days and hours each week, including opening, busy dayparts, and closing shifts.
- Knowledge of all applicable federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with HACCP standards.
- The Restaurant Operations Manager position falls under the Fair Labor Standards Act as a Non-Exempt position.
- The position typically reports to the General Manager, Director of Operations, or an intermediate F&B Multi Unit Manager II within the assigned location.
- The position is expected to work a varied and rotating schedule to be on site at various operating days and hours each week.
- Requires a minimum of 4 years of food and beverage, cash handling, and customer service experience.
- Requires a minimum of 2 years of supervisory or lead experience in a Casual Dine restaurant or production kitchen.
- Requires the ability to speak, read, and comprehend instructions, short correspondence, and policy documents, as well as converse comfortably with customers.
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