Restaurant Operations Manager
4 days ago
**About Us**
Shack Wings & Brews is a locally owned business that takes pride in serving the best wings in town since 2009. We offer a great atmosphere with sports, live music venues, accompanied with great cocktails, and a great selection of beers.
**Job Summary**
We are seeking a highly motivated and experienced Restaurant Operations Manager to join our team. As a Restaurant Operations Manager, you will be responsible for directing the operations of the restaurant by planning, organizing, training, and leading restaurant staff to achieve necessary goals and objectives.
**Key Responsibilities**
- **Promote a Positive Work Environment**: Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.
- **Provide Exceptional Guest Service**: Ensure that all guests feel welcome and are given responsive, friendly, and courteous service always.
- **Maintain High-Quality Food and Products**: Ensure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking, and serving standards.
- **Control Cash and Other Receipts**: Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
- **Achieve Company Objectives**: Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
- **Perform Various Financial Activities**: Perform various financial activities, such as cash handling, deposit preparation, and payroll.
- **Supervise and Participate in Kitchen and Dining Area Cleaning**: Supervise and participate in kitchen and dining area cleaning activities.
- **Estimate Ingredients and Supplies**: Estimate ingredients and supplies required to prepare a recipe.
- **Investigate and Resolve Complaints**: Investigate and resolve complaints regarding food quality, service, or accommodations.
- **Control Inventories**: Control inventories of food, equipment, smallware, and liquor, and report shortages.
- **Purchase or Requisition Supplies**: Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
- **Prepare Required Paperwork**: Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.
- **Observe and Evaluate Workers**: Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
- **Forecast Staff, Equipment, and Supply Requirements**: Forecast staff, equipment, and supply requirements, based on a master menu.
- **Inspect Supplies, Equipment, and Work Areas**: Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
- **Maintain Compliance with Regulations**: Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
- **Schedule Labor**: Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
- **Assign Duties and Responsibilities**: Assign duties, responsibilities, and workstations to employees in accordance with work requirements.
- **Analyze Operational Problems**: Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
- **Perform Personnel Actions**: Perform personnel actions, such as hiring and terminating staff, providing employee orientation, and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
- **Oversee Employee Performance Appraisals**: Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
- **Develop Staff**: Continually strive to develop staff in all areas of managerial and professional development.
- **Recommend Improvements**: Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
- **Perform Food Preparation or Service Tasks**: Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
- **Maintain Equipment**: Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs.
- **Arrange for Equipment Maintenance**: Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
- **Collaborate with Other Personnel**: Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks.
- **Attend Employee Meetings**: Attend all scheduled employee meetings and offers suggestions for improvement.
- **Support Fellow Employees**: Coordinate with and assist fellow employees to meet guests needs and support the operation of the restaurant.
- **Fill-in for Fellow Employees**: Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
**Qualifications**
- **Verbal and Written Business Communication**: Verbal and written business communication skills.
- **Accepting Responsibility**: Accepting responsibility for mistakes and correcting them.
- **Problem-Solving**: Problem-solving using analytical, creative and critical-thinking skills.
- **Time-Management and Organizational Skills**: Time-management and organizational skills.
- **Flexibility**: Flexibility to adapt to changes in business operations.
- **Negotiating and Resolving Conflicts**: Negotiating and resolving conflicts with employees and customers.
- **Leadership Skills**: Leadership skills to motivate, teach and encourage coworkers.
- **Experience and Education**: 2 years experience as a restaurant general manager and Associates or bachelors degree in business management or equivalent (based on experience).
- **Certifications**: Management TABC and Food Handlers Certifications.
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