Business Operations Leader
2 months ago
The co-founder, Dave, a chef trained in Thomas Keller's Bouchon restaurant organization developed a straightforward approach: select the finest quality chicken, prepare it in a unique brine, and after deep frying, serve the most tender chicken accompanied by one of seven signature spice blends.
The Operations Manager will oversee the coordination and organization of daily business functions.
This role is essential for building a cohesive team and providing the necessary support and guidance to ensure seamless business operations.
Key ResponsibilitiesThe Operations Manager is accountable for all restaurant functions at all times. They ensure that all restaurant management and team members fulfill their job responsibilities and meet performance expectations.
Specifically, they will:
- Follow the outlined training program to acquire and teach new skills, duties, and responsibilities.
- Communicate with their direct supervisor when additional training or guidance is required.
- Ensure that operational assessments and quality checks are conducted effectively and consistently.
- Organize shift schedules for team members and monitor attendance, punctuality, and time off.
- Understand the impact of each job responsibility on guests, employees, and overall restaurant operations.
- Ensure that the management team and team members collaborate to prepare menu items while adhering to cooking instructions, safety protocols, and hygiene standards.
- Delegate daily cleanliness tasks such as clearing tables, sweeping and mopping floors, and sanitizing kitchen utensils and high-touch areas.
- Address guest concerns and complaints professionally to resolve issues in accordance with restaurant policy.
- Maintain a professional appearance by adhering to the uniform policy.
- Focus on performance and understand expectations while being aware of performance outcomes.
- Provide direction, supervision, and feedback to their management team and team members to sustain high productivity and morale.
- Implement and adhere to cash handling policies and procedures.
- Recruit, train, schedule, and oversee the daily tasks of their teams.
- Manage purchasing, inventory, maintenance, and other operational functions.
- Develop strategies to enhance workplace efficiency and achieve goals.
- Concentrate on increasing sales and forecasting future performance.
- Enforce compliance with company rules and directives.
Job Expectations
The Operations Manager is expected to create, implement, and monitor the restaurant's business plan.
Additionally, they will:
- Effectively plan, organize, and execute all daily operational routines with the management team.
- Ensure that all necessary administrative tasks and daily paperwork, including required checklists, are completed.
- Confirm that opening procedures are carried out.
- Foster an environment of trust to promote honest and direct communication.
- Serve as a role model and set a positive example for the entire team in all business and personnel practices.
- Adhere to company guidelines for food and cash management, following cost control measures to minimize restaurant expenses.
- Ensure compliance with company policies and directives by themselves and the entire team.
- Support the goals and decisions of their immediate supervisor and maintain professionalism.
- Communicate effectively with their management team and team members to resolve any interpersonal issues as needed.
Requirements
- High school diploma or GED preferred.
- Must be at least 21 years old and fluent in English.
- Previous experience as an Assistant General Manager or General Manager.
- Certification in all stations following the training program.
- Current ServSafe Certification.
- Flexibility to work nights, weekends, and holidays.
- Ability to stand for extended periods and work in a fast-paced environment.
- Positive attitude while performing all duties.
- Commitment to guest satisfaction.
- Effective communication skills with coworkers and the management team.
Transportation & Accessibility
- Reliable transportation to work, a valid driver's license, and proof of insurance are required.
- Must have a reliable method of communication with supervisors and coworkers.
Hours
- Must be willing to work flexible hours, including opening and closing shifts.
- This includes working weekends, nights, and holidays as necessary.
Skills & Abilities
- Ability to delegate tasks effectively.
- Excellent time management, organizational, and planning skills.
- Strong guest service and interpersonal skills.
- Attention to detail and ability to multitask.
- Confident, proactive, and willing to embrace challenges.
- Ability to view restaurant operations from a guest's perspective.
- Initiative and problem-solving skills.
- Capability to stand for long periods, bend, stoop, and work in close quarters.
- Ability to lift 50-75 lbs. comfortably.
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