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Restaurant Operations Manager

2 months ago

Bay Saint Louis, Mississippi, United States Barracuda Taco Stand Full time
Job Description

Barracuda Taco Stand is seeking an experienced Store Manager to lead our upcoming Bay St. Louis location.

About Us

We are a neighborhood taco stand and margarita garden, offering outdoor dining and takeout, serving high-quality tacos on fresh tortillas. Our mission is to provide a welcoming and memorable experience for our customers, while fostering a sense of community through shared culinary experiences.

Responsibilities
  • Pre-Launch Strategy:
    • Collaborate with various departments, including kitchen operations, marketing, service, and logistics, to execute a comprehensive plan for the restaurant's opening.
    • Assist in recruiting and training your location's team, ensuring they are equipped to provide exceptional customer service.
  • Post-Launch Strategy:
    • Oversee daily operations, serving as a liaison between the team, leaders, and corporate office regarding company climate, employee well-being, project updates, proposals, and planning.
    • Build and develop relationships with all Barracuda team members to increase efficiency and effective responsiveness in existing operations.
    • Serve as your restaurant's subject matter expert, handling inquiries and developing action plans to address them, and assisting with the preparation and dissemination of communications.
  • Customer Experience:
    • Ensure that the quality of food and drink, vibe, facility, and our team are always on point.
    • Ensure that all team members fully embody our mission, exceeding the highest standards of customer service to guarantee that all customers feel welcome and are given responsive, friendly, and attentive service at all times.
    • Thoughtfully create and manage scheduled shifts with a consideration for business activity, while ensuring that both the customers' expectations and revenue targets are met.
    • Ensure restaurant cleanliness and a high score from the health department to reflect the care and pride in the business we operate.
  • Operations Management:
    • Create and foster an environment that thrives on teamwork, service, hustle, and continuous improvement.
    • Motivate and inspire the team to bring out the best in morale and productivity.
    • Run day-to-day operations through hands-on leadership, attention to detail, and empowering the team through thoughtful decision making.
    • Actively participate to achieve company objectives in service quality and consistency, labor costs, and employee and customer satisfaction.
    • Communicate effectively to leadership and team to ensure transparency in day-to-day operations and areas that may need attention or improvement.
  • Team Support & Development:
    • Provide support to team members during service and identify ways to improve their performance.
    • Ensure that Barracuda Training Programs are being executed thoroughly and diligently; participate in the development of the team and timely own one-on-one employee performance evaluations.
    • Be knowledgeable of restaurant policies regarding personnel and diligently monitor all violations of company policies, rules, and procedures, enabling management to administer prompt, fair, and consistent direction and corrective action when necessary.
    • Actively manage performance and provide feedback to your leaders, ensuring they are clear on action plans and areas of opportunity and excellence within their development plans.
    • Ensure that leaders are conducting weekly manager meetings and that your leadership team has a collaborative working relationship.
    • Collaborate with other departments, such as finance, human resources, and marketing, to ensure that all business objectives are met.
    • Develop future Store Managers; build a pipeline of strong future managers (all levels) to promote internal talent for new store openings.
    Requirements
    • 5+ years of restaurant management experience.
    • 2+ years of experience with budget management, experience with full P&L responsibility.
    • Minimum 2 years of experience managing 20-30 direct reports.
    • Hands-on experience developing training programs and assessing skills.
    • Personable and enjoys working with customers and leading a diverse team.
    • Passion for food, hospitality, and providing a best-in-class customer experience.
    • Availability to work a minimum of five days per week. Weekends, day shifts, and evening shifts are required. Full transparency: extended hours and/or a sixth day may occasionally be required.
    • Holder of a Manager Food Safety Certification and Responsible Vendor Permit.
    • Ability to stand for long periods of time (8 or more hours per shift).
    • Ability to lift 50+ pounds and work in various weather conditions, including extreme heat and cold.
    • Willingness to travel - 25%.