Restaurant Operations Manager

2 weeks ago

Canton, Massachusetts, United States Trillium Full time
General Manager Job Description

Trillium is seeking an ambitious and visionary General Manager to lead and oversee all aspects of our restaurant and retail operations at the Canton location. This is a unique opportunity to join a rapidly growing, family-owned business and apply your expertise in the craft beer & spirits and hospitality industries.

Key Responsibilities:
  • Drive the achievement of company sales and service objectives by developing and executing an annual restaurant business plan and budget.
  • Evaluate market conditions, identify opportunities for growth, and propose strategic initiatives to enhance business performance.
  • Oversee financial performance by managing annual operating budgets and implementing effective controls in collaboration with the Finance and the Director of Food & Beverage.
  • Analyze financial variances and initiate corrective actions as necessary to meet financial goals.
  • Oversee purchasing and inventory controls, including vendor negotiations and the development of internal standards.
  • Work closely with the Culinary Operations Manager to manage the fiscal prudence of the culinary program through recipe adherence, menu pricing, product receiving, waste control, and portion management.
  • Collaborate with the Sales and Marketing teams on marketing initiatives, community engagement, and traffic-driving strategies to build brand awareness and drive business growth.
  • Ensure all financial, payroll, and administrative duties are completed accurately, on time, and in alignment with company policies and procedures.
Staffing & Team Development:
  • Create strategic plans for staffing needs to ensure the business remains adequately staffed, especially during all periods and special events.
  • Lead recruitment, interviewing, hiring, and onboarding of both management and hourly employees, ensuring a strong fit with company values.
  • Oversee shift management, including daily decision-making, staff support, scheduling, and operational planning to uphold standards of quality, service, and cleanliness.
  • Champion the development of all managers, ensuring they are well-equipped to fulfill their responsibilities and grow within the organization.
  • Partner with the Culinary Operations Manager to ensure kitchen managers and staff are trained to execute food service at the highest standards.
  • Prepare and enforce operational policies with a strong focus on service consistency, safety, and guest relations.
  • Build and maintain a team culture of trust, collaboration, and accountability, fostering an environment where every team member contributes to food and beverage excellence.
  • Ensure effective communication, problem-solving, and conflict resolution among staff.
  • Collaborate with HR and the Director of Food & Beverage to provide continuous employee training and ensure a positive, productive work environment.
Culinary Operations Management:
  • Oversee culinary operations in partnership with the Culinary Operations Manager, ensuring alignment with company standards for food quality, presentation, consistency, and timely service.
  • Ensure consistency in food preparation and execution by developing and implementing standardized recipes, portion controls, and cooking guidelines.
  • Monitor inventory levels, food costs, and waste management to maintain profitability while upholding product quality.
  • Work with the kitchen team to ensure all food safety, health code, and sanitation requirements are met, promoting a culture of cleanliness and compliance.
  • Coordinate the culinary team's contribution to menu development, collaborating with the Culinary Operations Manager to design seasonal, creative, and cost-effective offerings.
  • Maintain oversight of back-of-house staffing and training to ensure smooth operations, efficiency, and a strong working relationship between the kitchen and front-of-house teams.
Hospitality & Guest Experience:
  • Ensure the seamless execution of a positive guest experience from the moment guests enter to the time they leave, fostering brand loyalty and repeat business.
  • Uphold our commitment to exceptional food, beverage, and service standards, creating a welcoming and memorable atmosphere.
  • Develop and implement hospitality training programs to ensure staff deliver outstanding guest service consistently.
  • Ensure all food and beverages are prepared and served to exacting standards, while continuously seeking ways to enhance the guest experience.
  • Stay current with industry trends and best practices, benchmarking against competitors and implementing new ideas to keep the guest experience fresh and relevant.
Operations & Compliance:
  • Maintain a safe and sanitary working environment in compliance with local, state, and federal regulations.
  • Ensure building, equipment, furniture, and fixture maintenance is up to date, addressing any repair needs promptly.
  • Promote workplace safety by adhering to and enforcing health and safety standards, conducting regular training, and ensuring staff follow proper cleaning and sanitizing protocols.

Desired Qualifications & Abilities:

  • Bachelor's degree or equivalent combination of education and experience.
  • Minimum of 5 years of experience as a salaried senior manager, General Manager, or multi-unit manager in full-service, upscale casual dining.
  • Experience overseeing culinary operations in a restaurant or hospitality setting is highly desirable.

Benefits:

  • Medical, dental, and vision benefits with no wait period.
  • Short & long-term disability and life insurance.
  • 401k plan with generous match with no wait period.
  • Eligible for annual bonus.
  • Paid time off.
  • Educational Reimbursement Program.
  • MBTA Pass discount.
  • Childcare discount.
  • PPE Reimbursement.
  • Trillium Comp Card.
  • Trillium discounts.
  • Philanthropy program.
  • EAP.
  • Employee gym.

Pay Range: $90,000 - $100,000 per year

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