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Operations Manager
2 months ago
Overview
The co-founder, Dave, a chef trained in a prestigious culinary institution, developed a unique approach: select the finest quality chicken, prepare it in a proprietary brine, and after deep frying, enhance the most tender chicken with one of seven signature spice blends.
The Operations Manager will oversee the coordination and planning of daily business functions.
This role is essential for fostering teamwork and providing guidance to ensure seamless operations.
Key ResponsibilitiesThe Operations Manager is accountable for all restaurant activities at all times. They ensure that all management and team members fulfill their job responsibilities and meet performance expectations.
In addition, they will:
- Follow the structured training program to acquire and impart new skills, duties, and responsibilities.
- Communicate with their supervisor when additional training support 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 staff collaborate to prepare menu items while adhering to cooking instructions, safety protocols, and hygiene standards.
- Delegate daily cleanliness tasks, including 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 guidance and feedback to their management team and staff to maintain high productivity and morale.
- Implement and adhere to advanced cash handling policies and procedures.
- Recruit, train, schedule, and oversee the daily activities of their teams.
- Manage purchasing, inventory, maintenance, and other operational functions.
- Develop strategies to enhance workplace efficiency and achieve goals.
- Contribute to sales growth and forecast future performance.
- Comply with and enforce directives from the General Manager.
The Operations Manager is expected to create, implement, and monitor the restaurant's business plan.
In addition, they will:
- Effectively plan, organize, and execute daily operational routines with the management team.
- Ensure all administrative duties and daily paperwork, including required checklists, are completed.
- Complete opening activities as required.
- Foster an environment of trust to ensure open 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 controls, following cost control measures to minimize restaurant expenses.
- Ensure compliance with company policies and directives.
- Support the goals and decisions of their supervisor and maintain professionalism.
- Communicate effectively with their management team and staff to resolve interpersonal issues as needed.
- 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 evenings, weekends, and holidays.
- Ability to stand for extended periods and work in a fast-paced environment.
- Positive attitude in all duties performed.
- Commitment to guest satisfaction.
- Effective communication skills with coworkers and management.
- 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.
- Must be willing to work flexible hours, including opening and closing shifts.
- This includes working weekends, nights, and holidays as necessary.
- Ability to delegate tasks effectively.
- Excellent time management, organizational, and planning skills.
- Strong customer service skills.
- Attention to detail and ability to multitask.
- Confident, proactive, and willing to take on challenges.
- Ability to view restaurant operations from a guest's perspective.
- Initiative and problem-solving skills.
- Ability to stand for long periods and perform physical tasks.
- Ability to work in close quarters with others.
- Ability to lift 50-75 lbs. comfortably.
