Restaurant Operations Manager

1 week ago

Washington, Washington, D.C., United States River Club DC Full time

Restaurant Operations Manager

At River Club DC, we are seeking a highly skilled Restaurant Operations Manager to oversee the daily management of our restaurant operations and business. As a key member of our management team, you will be responsible for upholding the standards of quality and excellence in food, beverage, service, and the guest experience.

Key Responsibilities:

  • Address guest concerns, complaints, and online reviews in a timely and professional manner.
  • Ensure that cleaning schedules are adhered to and all supplies in bathrooms are stocked.
  • Manage managers and ensure accountability with all areas of responsibility.
  • Coordinate with the CEO on larger restaurant and maintenance issues.
  • Plot daily sales on our restaurant operating system and work with the event coordinator and front desk team to maximize daily and weekly guest count.
  • Adhere to budgets yearly with the Director of Operations.
  • Approve schedules for both front-of-house and back-of-house staff and ensure they are within budget.
  • Ensure that opening and closing checklists for all departments are in use and completed daily.
  • Code all front-of-house invoices and review all coded invoices - operating supplies, American Express receipts, paper goods, China, silverware - scan all front-of-house and back-of-house and send to accounting by Monday of the following week.
  • Check labor reports and ensure accuracy based on what was worked daily.
  • Protect and monitor the health of the business, all final interviews should be done by the General Manager. All employment for hire ads will be placed by the General Manager.
  • Meet with front-of-house and back-of-house managers and implement start, stop, keep procedures to hear everyone's opinion on how we can collectively improve.
  • Go through the weekly numbers in relation to budget.
  • Hold a monthly meeting to discuss previous month's numbers with the management team.
  • Ensure that all manager certifications are current - ABRA licenses, Food ServSafe, and TIPs.
  • Run weekly reports to ensure all controllable expenses, food, and labor are per budget - send to David and the Director of Operations to discuss at the meeting.
  • Run service and floor during peak hours and till 10:30 on weekends - 10 am - 3 pm for brunch service.
  • Touch every table to ensure quality of service and to uphold standards of the guest experience.
  • Inventory at the end of the period.
  • Respond with the AGM to any 1 or 2 star reviews and ensure we make it right by the customer.
  • Input credit card tips and run reports to split based on pool and house rules.
  • Deposit cash at the bank every week.
  • Coordinate with the Bar Manager and Executive Chef on menu changes and tastings.
  • Daily labor reconciliation management.
  • Uphold, develop, and implement all front-of-house training programs, including all OPUS updates and modules.
  • Service trainings, education, and certifications of all staff in order to increase guest count and average check.
  • Quarterly and monthly KPI deliverables.

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