Restaurant Operations Manager

6 days ago


North Platte, Nebraska, United States HC-Resource Full time
Job Summary

We are seeking a highly skilled and dynamic Restaurant Operations Manager to handle the day-to-day management of our restaurant. As a key member of our management team, you will be responsible for leading, counseling, and developing team members to maximize sales and profitability, control expenses, meet budgetary constraints, handle guest complaints, and ensure sanitation, safety, and food quality.

Key Responsibilities
  • Team Management: Manage hourly employees, including conducting performance evaluations, coaching, and discipline.
  • Staffing and Scheduling: Review applications, interview, and make recommendations to hire hourly employees. Direct work for employees, including setting hours and weekly schedules and assigning tasks before, during, and after open hours of the restaurant.
  • Operations Oversight: Carefully observe kitchen operations and address any issues out of alignment promptly and directly. Drive sales and guest satisfaction; manage food costs, inventory levels, utility usage, and Health Department ratings.
  • Food Quality and Safety: Ensure food quality by maintaining high levels of cleanliness, organization, storage, and sanitation of food products. Ensure the CHARM Service Model is executed by every team member with every guest.
  • Training and Development: Provide, direct, and schedule Front of House and Back of House training to ensure all team members have current knowledge of all policies, procedures, and specs.
  • Inventory Management: Manage food, supplies, and liquor costs by conducting weekly inventory. Understand, manage, and practice safe food handling procedures.
  • Equipment Maintenance: Ensure all equipment is in good repair. Manage all processes, including line checks, pull thaw, prep lists, food inventory, beverage cost, truck orders, food safety, etc.
  • Leadership and Communication: Coach team to ensure food and beverages are prepared to recipe specifications about portion, preparation, and plate presentation. Maintain a valid food safety certificate and any local compliance certifications.
  • Initiative Execution: Responsible for execution of new initiatives, including new product and menu rollouts. Lives our core values every day: Be Real. Do Good. Walk Together.
Requirements
  • Must be at least 21 years old.
  • High School Diploma or High School equivalency required. Bachelor's Degree preferred.
  • Prefer 2 years of hands-on restaurant management experience.
  • ServSafe Certified preferred or able to obtain certification within 90-days of employment.
  • Valid Driver's License.
  • Commitment to excellence in friendly service.
  • Proven ability growing sales.
  • Ability to inspire and motivate others.
  • Able to analyze issues and problem-solve.
  • Sets clear goals for themselves and their team.
  • Demonstrates strong verbal and written communication skills.
  • Foster collaboration and teamwork within your team.
Physical Requirements
  • Regular attendance and the ability to work up to 55 hours/week.
  • Ability to stand or walk for hours at a time.
  • Ability to frequently hear, speak, walk, crawl, climb, stand, reach, bend, balance, kneel, and stoop.
  • Ability to frequently lift and carry items up to 50 lbs.
  • Ability to tolerate significant changes in temperature.
  • Ability to tolerate frequent immersion of hands in water and cleaning or sanitizing solutions.
  • Good close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.


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