Restaurant Operations Manager

1 week ago

Jupiter Inlet Beach Colony, Florida, United States Shaka 30A Full time
About Shaka 30A

Located in the Shoppes @ Inlet, Shaka 30A is a premier dining destination that embodies the spirit of relaxation and fine cuisine. Our team of passionate chefs and culinary professionals has crafted a menu that showcases exquisite sushi rolls, sashimi, and nigiri, as well as small plates and entrées. We also offer a fine selection of saké, wine, beer, and liquor in a clean and natural dining interior.

Job Summary

As a General Manager at Shaka 30A, you will be responsible for overseeing all aspects of the business and restaurant operations. Your primary focus will be on delivering exceptional customer satisfaction while utilizing financial data and technology to drive profit growth. You will be responsible for sourcing, hiring, coaching, and motivating employees to create a safe and welcoming work environment.

Key Responsibilities
  • Promote and uphold the mission of Spell Restaurant Group in all aspects of the business.
  • Ensure adherence to restaurant policies, procedures, standards, and training programs.
  • Achieve company objectives in sales, service, quality, appearance of facility, and sanitation and cleanliness through employee training and a positive work environment.
  • Monitor food preparation methods, portion sizes, and presentation to ensure high-quality food.
  • Ensure compliance with federal, state, county, and municipal regulations regarding health, safety, and labor requirements.
  • Control cash and other receipts by adhering to cash handling and reconciliation procedures.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • Review financial statements, sales reports, or other performance data to measure productivity or goal achievement.
  • Schedule and receive food and beverage deliveries, verifying product quality and quantity.
  • Monitor budgets and payroll records, reviewing financial transactions to ensure authorized and budgeted expenditures.
  • Establish standards for personnel performance and customer service.
  • Administer prompt, fair, and consistent corrective action for policy violations.
  • Continually develop staff in managerial and professional development.
  • Review work procedures and operational problems to improve service, performance, or safety.
  • Source, hire, and develop team members with training and coaching.
  • Review menus and analyze recipes to determine labor and overhead costs, assigning prices to menu items.
  • Coordinate with fellow employees to meet guests' needs and support restaurant operations.

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