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Restaurant Operations Manager
2 months ago
We are seeking an experienced and skilled Assistant General Manager to join our team at the Louisiana Restaurant Association. As a key member of our management team, you will be responsible for supporting the General Manager in all aspects of restaurant operations, including front-of-house, back-of-house, and financial management.
Key Responsibilities:
- Support the General Manager in managing the total facility, including FOH, BOH, HOH, and Facilities.
- Understand and promote the vision of the General Manager.
- Create a positive and productive working environment that supports fun, balanced with pride and performance.
- Set and follow up on manager goals and areas of ownership.
- Maintain regular and consistent communication with the management team to ensure smooth operations per company standards.
- Set and maintain all restaurant standards, including overall cleanliness and proper uniform and appearance standards.
- Hold management and staff accountable for performance.
- Manage by walking around (MBWA) and be available at all times on the floor for guests and staff.
- Participate in hiring, supervision, discipline, documentation, and separation of employees.
- Train, coach, and develop management and hourly team members by providing ongoing feedback, establishing performance expectations, and overseeing progression plans.
- Coordinate and communicate regularly with the Training Manager to review and ensure that trainees and existing staff are receiving the appropriate training for their continued growth and development within established service standards.
- Assist in restaurant staffing plan and maintain appropriate staffing levels (manpower plans).
- Maintain an open-door policy and be knowledgeable of the Employee Handbook.
- Build relationships and make guests feel welcome and appreciated through attentive, friendly, and courteous service.
- Ensure positive guest service in all areas, responding timely to all inquiries and/or complaints, and taking appropriate action to resolve any guest issues.
- Ensure proper safety and security measures are in place to protect team members, guests, and company assets.
- Uphold food safety, food handling, and sanitation requirements to ensure the health and safety of guests and team members.
- Collaborate with the Operations Manager to ensure all operational standards, policies, and procedures are being followed.
- Manage financial statements, including labor, food, cost, COGs, and other expenses, and work with the General Manager to manage all elements of financial statements.
- Utilize labor effectively within budget while ensuring quality standards.
- Prepare and regularly review restaurant goals, budgets, and period forecasting.
- Oversee and adhere to cash handling and reconciliation procedures in accordance with company policy and procedures.
Requirements:
- High school diploma; some college and/or college degree preferred.
- Minimum of 5-7 years of experience in a progressive management role, preferably in a high-volume, and/or fine dining restaurant.
- ServSafe certification required.
- Ability to read and write in English with excellent verbal, interpersonal, and communication skills.
- Strong organizational, multi-tasking, time management, follow-up, and analytical skills with solid attention to detail and accuracy.
- Proficient in Microsoft Office programs, especially Excel.
- Ability to learn industry-specific software.
- Ability to work in a team-oriented, fast-paced environment with a customer service orientation.
- Strong managerial skills and able to successfully prioritize and manage multiple responsibilities.
- Must maintain a strong professional presence and present a well-groomed appearance.
- Ability to manage confidential business, guest, and employee information with tact and discretion.
- Work is performed in a restaurant with varied temperatures. Must be able to sit/stand for extended periods, bend, stoop, reach, crouch, kneel, lift, push, and pull. May occasionally lift, push, pull, or move items weighing up to 50 pounds.
- Manual dexterity is essential.
- Must be able to dependably work a minimum of 50 hours per week and work a varied and flexible schedule as necessary, including nights, weekends, and holidays, to manage and operate the restaurant effectively.
- Must adhere to the established appearance, hygiene, and dress code guidelines.
- Ability to adhere to and comply with all rules and regulations of the company.
