Restaurant Operations Manager

6 days ago

Colorado Springs, Colorado, United States Village Inn Full time
Job Description

Job Summary: We are seeking a highly skilled and experienced Restaurant Operations Manager to join our team at Village Inn. As an Assistant General Manager, you will play a key role in the profitable operation of our restaurant by following our company's vision, values, and culture.

Key Responsibilities:
  • Guest Experience: Increase guest counts and sales by developing guest loyalty through quality of operation, personalized customer attention, and staff development.
  • Team Management: Partner with the General Manager to recruit, hire, train, develop, retain, supervise, appraise, discipline, terminate, and schedule employees to ensure successful restaurant operations.
  • Facility Management: Assist the General Manager in ensuring proper management of the facility and equipment using preventive maintenance, energy conservation, repairs, and security measures while ensuring that safety, sanitation, and cleanliness requirements are met.
  • Financial Management: Responsible for acceptable scores on all health department and QRE (Quality Restaurant Evaluation) audits while adhering to company guidelines for financial responsibility.
  • Employee Development: Partner with the General Manager to ensure employee awareness, understanding, and execution of all company Human Resources Policies and Procedures.
  • Problem-Solving: Responsible to analyze results and develop or implement corrective action plans during his/her shift.
  • Guest Loyalty: Develop guest loyalty through quality of operation, personalized customer attention, and staff development. Responsible to achieve budgeted profit levels.
  • Communication: Attend scheduled management, regional, and company meetings; make presentations as requested. Give input in the formulation of plans and programs; meet established objectives.
  • Integrity: Exhibits integrity in all actions by ensuring secure transportation of daily bank deposit(s) during each shift.
  • Appearance: Demonstrates a passion to serve by showing up in a pressed shirt, clean pants, non-slip shoes, and name tag at all times.
  • Flexibility: Can work flexible hours, handle a variety of shifts, and be punctual as required by the operation of the restaurant.
Qualification Requirements:
  • Age: Must be 18 years or older.
  • Driver's License: Valid driver's license and car insurance.
  • Certification: Certification through Management Training Program(s) is required after hire.
  • Serve Safe Certifications: Serve Safe Food and/or Serve Safe Alcohol Certifications also a plus.
Supervisory Responsibilities:
  • Employee Supervision: Directly responsible for the supervision of approximately 20-50 non-exempt employees during his/her shift(s).
  • Employee Development: Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems in accordance with ABRH's Human Resources Policies and Procedures and vision, values, and culture.
Skills and Knowledge:
  • Restaurant Operations: Possess a thorough understanding of BOH and FOH operating and management techniques as they apply to the restaurant industry.
  • Communication and Organizational Skills: Strong communication and organizational skills are essential, as well as the ability to effectively train, coach, evaluate, and discipline employees.
  • Financial Analysis: Ability to read and analyze financial statements, troubleshoot when necessary, and quickly respond to information.
  • Equipment Proficiency: Must be able to display ongoing proficiency in the use of all restaurant equipment.
  • Communication Skills: Ability to communicate the English language clearly, simply, and accurately through both proper written and verbal skills.
  • Bilingual: Bilingual is a plus.
  • Judgment: Uses sound judgment in day-to-day decisions by applying the company's vision, values, and culture.
Education and Experience:
  • Training: Successful completion of required training.
  • Education: A degree in Hospitality, Business, or Hotel/Restaurant Management or other related field is preferred.
  • Experience: A minimum of one year of prior managerial experience or supervisor experience is required.

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