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Restaurant Operations Manager
1 month ago
As the General Manager of our esteemed steakhouse, you will be responsible for overseeing the daily operations of our restaurant, ensuring seamless service, and driving business growth. With a proven track record of developing successful operators, our company offers a stable and supportive environment for career advancement.
Key Responsibilities- Oversee daily operations, including ordering, purchasing, receiving, storage, and preparation of food products.
- Ensure guest relations, flow of business, and service standards are met.
- Responsible for financial operations, including budgeting, forecasting, and payroll management.
- Approve schedules, participate in creativity of developing incentive programs, and generate sales and marketing services.
- Ensure all food products meet company recipe specifications for preparation and quality.
- Recognize and coach crewmembers, approve payroll, OT, and exceptions, and communicate with management on financial, crew, property, or guest-related issues.
- Makes financial commitments to external partners, forecasts sales and labor budget, and coordinates with other managers on updates, sales, policies, and standards.
- Touch guest tables to build relationships, ensure return visits, and troubleshoot issues.
- Lead pre-shift for FOH crew, oversee training/cross-training of hourly crew, complete new hire paperwork, and lead progressive discipline of crewmembers and managers.
- Communicate with Home Office on crew-related issues, interview and select new crew, conduct annual performance reviews, and set departmental goals.
- Lead weekly dashboards with all managers, prepare for and represent the restaurant at GM meetings and conference calls, lead all crew meetings, and formulate restaurant policies and operation policies.
- Investigate and resolve complaints from crew disputes to guest complaints, and make the final decision on transfers to other departments and/or locations.
- At least 21 years of age.
- Seven years of experience as a Manager in full-service, high-volume restaurants.
- Two years of experience as a General Manager in a full-service casual or fine dining restaurant of similar concept.
- Seafood knowledge and prior kitchen experience preferred.
- College degree in a related field, i.e., business or hotel and restaurant management, preferred.
- Flexible schedule required - able to work nights, weekends, and holidays.
- Professional appearance and presentation required.
- Good longevity in current and past positions.
- Ability to lift up to 40 lbs., 10-20 lbs. is typical.
- Ability to carry up to 120 feet.
- Ability to reach up to 6 feet, 4 feet is typical.
- Ability to work off counter heights of inches.
- Ability to move through 24-inch aisles and spaces as small as 12 inches.
Our company has a proven track record of developing successful operators over the past 30 plus years. We offer a stable and supportive environment for career advancement, with opportunities for growth and development. As a General Manager, you will be part of a dynamic team that is passionate about delivering exceptional service and creating memorable experiences for our guests.
