Restaurant Operations Manager
4 weeks ago
Lead and manage a high-performing service team to deliver exceptional culinary experiences. Take ownership of the restaurant, ensuring seamless operations, efficiency, and profitability every shift and day. Demonstrate gracious hospitality and respect in all interactions, fostering a positive work environment. Maintain open communication channels and encourage a culture of continuous learning and improvement.
Key Responsibilities- Develop, coach, and execute service standards, impacting service quality and guest satisfaction.
- Lead by example, exemplifying professionalism and enlightened hospitality in all interactions, especially during challenging situations.
- Ensure consistent execution of service steps, utilizing tools like shopper reports and guest feedback.
- Develop strong team relationships, communicate expectations, and hold individuals accountable for performance.
- Provide timely, constructive feedback and document performance evaluations.
- Actively recruit top talent, treating potential employees with the same hospitality and respect as current team members and guests.
- Execute training programs consistently for hourly employees, promoting knowledge and skill development.
- Take charge of self-improvement and professional growth, seeking performance feedback and educational opportunities.
- Communicate José Andrés Group's vision to team, guests, students, vendors, and the community in a clear and positive manner.
- Lead by example, demonstrating ownership, accountability, and initiative in daily tasks, anticipating business needs, and proactively addressing issues.
- Manage daily operations, understanding, practicing, and teaching policies and procedures.
- Communicate major facility or operational emergencies to the General Manager immediately.
- Maintain a detailed daily log to prevent issues from recurring.
- Conduct regular service team meetings, providing a safe, clean, organized, and sanitary work environment.
- Ensure compliance with all local, state, and federal laws and regulations.
- Manage financial results, understanding and executing the restaurant plan to stay within department budgets and maximize profits.
- Actively manage inventory and waste to meet cost targets, demonstrating proficiency in cash management.
- Ensure accurate execution of check registers, cash outs, bank logs, inventory, and deposits according to standard.
- Effectively manage service labor, scheduling, and payroll, utilizing tools like Compeat, Open Table, and Point of Sales systems.
- Minimum 2+ years of restaurant management experience and 5+ years of restaurant experience.
- Developed communication skills, both verbal and written.
- Ability to maintain compliance with all local, state, and federal laws and regulations.
- Extensive knowledge of upscale or fine dining service and sales skills.
- Ability to supervise, train, and motivate multiple levels of employees.
- Ability to assess and evaluate other employees' performance in a fair and consistent manner.
- Extensive knowledge of the food industry, restaurants, and competitive markets.
- Extensive knowledge of revenue management.
- Participation in the development of short- and long-term financial and operational goals of the restaurants.
- This position will spend 100% of the time standing or walking.
- Must be able to stand and exert well-paced mobility for up to 8 hours in length.
- Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
- Must be able to lift up to 15 lbs. on a regular and continuing basis.
- May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
- Talking and hearing occur continuously in the process of communicating with guests and employees.
- Requires manual dexterity to use and operate all necessary equipment.
- Required to work nights, holidays, and weekends.
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