Restaurant Operations Manager

7 days ago

Temple Terrace, Florida, United States Salem's Fresh Eats Full time
Job Summary

The General Manager is responsible for the successful operation of a single store at Salem's Fresh Eats. This role requires a strong leader who can manage staff, maintain a positive work environment, and ensure exceptional customer service.

Key ResponsibilitiesStaff Management and Culture Building
  • Recruit, train, and lead restaurant staff, including assistant manager, kitchen manager, shift leader, cook, kitchen, and front-of-house staff.
  • Create a positive, inclusive work environment that promotes teamwork, respect, and a strong work ethic.
  • Foster a culture of exceptional customer service and hospitality among staff.
  • Encourage open communication and collaboration within the team.
  • Lead by example and set high professionalism and customer-focus standards.
  • Recognize and reward outstanding employee performance to boost morale.
People Development
  • Develop and implement a comprehensive training program for all staff members, emphasizing their personal and professional growth.
  • Identify the strengths and weaknesses of each team member and create individualized development plans.
  • Provide ongoing coaching and feedback to help employees improve their skills and advance in their careers.
  • Support staff in setting and achieving their career goals.
  • Promote a continuous learning and improvement culture, encouraging staff to attend relevant training and workshops.
Customer Service
  • Ensure exceptional customer service and guest satisfaction.
  • Handle customer complaints and resolve issues promptly and effectively.
  • Lead the team in maintaining a welcoming and hospitable atmosphere for guests.
  • Train staff to provide attentive and courteous service while fostering their personal growth and development.
Operations Management
  • Oversee day-to-day operations, including food preparation, service, and cleanliness.
  • Monitor inventory levels and order supplies as needed.
  • Ensure compliance with health and safety regulations.
  • Manage restaurant finances, including budgeting and cost control.
  • Implement and enforce company policies and procedures, emphasizing their role in staff development and career advancement.
  • Provide excellent food quality and presentation.
  • Maintain high food safety standards.
  • Maintain a clean, safe, and sanitary environment in compliance with operations standards.
Sales and Marketing
  • Develop and execute marketing strategies that align with the restaurant's culture and values.
  • Analyze sales data and trends to make informed decisions that resonate with the target audience.
  • Promote special events and promotions that reflect the restaurant's unique identity.
  • Build relationships with customers to encourage repeat business, emphasizing the culture of hospitality.
  • Promote brand awareness.
  • Community outreach.
Financial Management
  • Achieve store sales and profit goals and manage overhead, cash, and other assets.
  • Balance financial results, guest experience, people safety, food safety, and quality.
  • Manage payroll, control costs, and optimize profitability without compromising the restaurant's values.
Inventory and Supply Chain
  • Monitor inventory levels and conduct regular inventory checks.
  • Place orders with suppliers and negotiate pricing while considering the restaurant's commitment to sustainability and responsible sourcing.
  • Manage relationships with vendors and ensure timely deliveries per the restaurant's values.
Requirements
  • High school diploma or equivalent.
  • Serve Safe certified.
  • Successful completion of a manager certification program.
  • Annual passing cooking test to ensure quality control assurance and ongoing training.
  • Flexibility to relocate to a store within a radius of 50 miles from home, as needed.
  • Strong leadership and team management skills focusing on building a positive workplace culture and fostering people development.
  • Excellent communication and interpersonal skills, ability to communicate and instill the restaurant's values, and commitment to staff growth.
  • Knowledge of food safety regulations and industry trends and the ability to integrate these into the restaurant's culture.
  • Financial acumen and budgeting skills, with an understanding of aligning financial goals with cultural values.
  • Problem-solving abilities and handling stressful situations while maintaining the restaurant's cultural ethos.
  • Flexibility to work evenings, weekends, and holidays as required while promoting work-life balance and employee well-being as part of the culture.
Success Measures
  • Meeting store revenue and profitability goals.
  • Meeting store staffing requirements and managing turnover.
  • Meeting company audit goals such as guest service, food safety, health department audit...
  • Consistently earn positive feedback from store associates, customers, and leaders.
Career Progression
  • Training Manager.
  • Managing Partner.

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