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Restaurant Operations Supervisor

2 months ago

Magnolia, Texas, United States The Reisner Group Full time

OVERVIEW

The Restaurant Operations Supervisor is tasked with overseeing the daily functions of our establishment, which includes the recruitment, training, and performance evaluation of staff. Additionally, this role involves managing the beverage inventory and procurement of supplies, maximizing profitability, and ensuring customer satisfaction throughout their dining experience. The Supervisor reports directly to the General Manager / Director of Operations.

KEY RESPONSIBILITIES

Core Duties Include:

General Management

  • Supervise and coordinate all aspects of the restaurant's operations, making informed decisions that align with the organization's objectives. This is supported by our Mission Statement: To create the ideal neighborhood dining experience one vibrant table at a time.

Financial Oversight

  • Ensure adherence to company standards and service levels to enhance sales and minimize expenses, including food, beverage, supplies, utilities, and labor costs.
  • Monitor Yearly Financial Projections and Targets.
  • Conduct Monthly Inventory and Financial Reporting.

Food Safety and Compliance

  • Implement sanitary practices for food handling, cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, and relevant laws.
  • Maintain TABC Certification and a Manager Food Handler Permit.
  • Uphold health standards and follow all required codes as mandated by local ordinances.

Guest Experience

  • Guarantee exceptional guest service across all areas. Address complaints promptly, taking necessary actions to convert dissatisfied guests into repeat customers.

Operational Management

  • Establish and enforce security protocols to safeguard employees, guests, and company assets. Create a safe environment to minimize risks of injury and accidents.
  • Manage shifts, including daily decision-making, scheduling, and planning while upholding standards of quality and cleanliness.

Staff Development

  • Guide employees on operational and procedural matters.
  • Conduct interviews for hourly positions and oversee hiring, training, and, when necessary, termination processes.
  • Provide ongoing feedback and conduct performance reviews to foster employee development.

Community Engagement

  • Maintain a strong presence in the local community and engage in high-level community involvement.

QUALIFICATIONS

  • 1-2 years of experience managing a high-volume restaurant with sales exceeding $2 million.
  • A Bachelor's degree is preferred; however, a combination of practical experience and education will be considered.
  • Proficient in computer applications (MS Word, Excel, Email).
  • Knowledgeable in food planning, preparation, purchasing, recordkeeping, and report generation.
  • Experience with catering events is advantageous.
  • Bilingual candidates are a plus.
  • Must possess a valid driver's license and be eligible to work in the United States.
  • Must not have any felonies and may be subject to a background check.

PERSONAL ATTRIBUTES

  • Defined leadership and management styles.
  • Ability to adapt to various environments.
  • Consistent execution and follow-up.
  • Self-disciplined, proactive, and outgoing personality.
  • Ability to motivate employees to work collaboratively to meet service standards.
  • Strong time management and organizational skills.
  • Excellent communication skills, both oral and written.

ACCOUNTABILITIES

  • Keep the General Manager / Director of Operations informed of all significant issues and take corrective actions as necessary.
  • Maintain positive working relationships with all employees to promote a harmonious working environment.
  • Participate in weekly and quarterly staff meetings.
  • Perform additional duties as required.

SUPERVISION

  • Oversee 40+ employees during each shift.

WORKING CONDITIONS

  • Average work week is approximately 55 hours, depending on scheduled events or volume.
  • Ability to perform all functions at the restaurant level, including delivery when necessary.
  • Position requires prolonged standing, bending, and lifting of products and supplies weighing up to 45 pounds.
  • Work with various equipment and office machinery.
  • Able to remain on feet for extended periods.