Restaurant Operations Manager

1 month ago

Fort Worth, Texas, United States Hawaiian Bros Island Grill - Stine Ventures LLC Alliance, TX Full time
Job Summary

The General Manager is responsible for overseeing the overall operations of the restaurant, ensuring exceptional guest satisfaction, and driving business growth. This role requires strong leadership, communication, and problem-solving skills to manage a team of employees and maintain a high level of quality and service.

Key Responsibilities
  • Translate the company's vision and values into individual and team goals, aligning performance measures to support business objectives.
  • Model, recognize, and reinforce desired behavior, aligning rewards with contributions.
  • Determine employee career goals and monitor performance, providing support and opportunities for growth.
  • Regularly solicit employee feedback, utilizing survey results to develop people skills.
  • Accountable for the successful resolution of employee and guest concerns, addressing recurring issues and communicating major concerns to the Territory Director.
  • Ensure compliance with regulations, customer service standards, and marketing strategies.
  • Oversee employee schedules, balancing work-life considerations with business needs.
  • Manage inventory levels, maintaining proper ordering procedures and efficiency usage.
People Management
  • Generate a constant stream of candidates for Assistant General Manager positions, building relationships and brand recognition in the local community.
  • Recruit, hire, and develop Shift Managers and Assistant General Managers, leveraging available tools.
  • Objectively assess team performance, developing and motivating the restaurant team.
  • Accountable for compliance to productivity and service standards, retaining a sufficient number of well-trained and productive employees.
  • Serve as the key interface between the restaurant management team and Field Support personnel.
  • Lead the restaurant team through change, communicating, showing support, and championing the change.
Quality Management
  • Accountable for restaurant operations, ensuring strict adherence to company-wide QSC, safety, and sanitation standards.
  • Validate equipment maintenance, making decisions regarding repair or replacement and communicating contract options to the Territory Director.
  • Execute local marketing programs, resolving operational issues within the restaurant.
  • Attend required meetings, moving the business forward by sharing input and feedback and identifying best practices.
  • Ensure key deadlines are met through time management and delegation.
  • Anticipate, identify, and correct system breakdowns to achieve guest satisfaction.
  • Coordinate, implement, and execute new initiatives, responsible for onboarding, administration, and assignments.
Financial Management
  • Develop strategic plans and tactics for the restaurant, aligned with and designed to achieve area, regional, and company-wide business objectives.
  • Accountable for the financial performance of the restaurant, according to business objectives developed with the Territory Director.
  • Identify financial trends and performance improvement opportunities, implementing a SMART plan to resolve.
  • Accountable for accurate financial data: payroll, cash and receipts, food costs, security of funds, and operating expenses.
  • Prepare and review all financial reports accurately.

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