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Restaurant Operations Manager

2 months ago

Madison, Wisconsin, United States Sentry Full time
Job Summary

Sentry is seeking a highly motivated and experienced Restaurant Operations Manager to join our team. As a key member of our Front of House Operations, you will be responsible for overseeing the day-to-day activities of our restaurant, ensuring exceptional customer service, and driving operational growth and success.

Key Responsibilities
  • Operational Leadership: Assist in directing and controlling all day-to-day front-of-house operations, including managing staff, inventory, and customer service.
  • Strategic Partnerships: Partner with the Restaurant Manager and Executive Chef to develop food and beverage products, operational strategies, and associate development.
  • Quality Control: Monitor product quality and guest experience to ensure both are delivered to restaurant standards.
  • Point of Sale Management: Responsible for Point of Sale systems, including training employees, reprogramming, and generating reports.
  • Staff Management: Conduct daily meetings with assigned staff to communicate daily operational service needs.
  • Event Planning: Collaborate with internal departments to ensure the successful preparation of all events, including planning, setup, and execution.
  • Compliance: Ensure associates and facility are compliant with sanitation and safety standards.
  • Customer Experience: Create an appropriate and enjoyable environment reflecting Sentry's dining concepts, including decor, service, cleanliness, orderliness, and customer service.
  • Inventory Management: Monitor and maintain inventory levels, ensuring timely ordering of supplies and ingredients.
  • Recruitment and Training: Support in recruiting, training, and supervising restaurant staff.
  • Scheduling: Schedule shifts and ensure adequate staff coverage.
  • Marketing and Promotion: Coordinate special events and promotions to attract and retain new customers.
  • Regulatory Compliance: Ensure compliance with health and safety regulations and licensing laws.
Requirements
  • Education: Associate degree or equivalent work experience.
  • Experience: 2-5 years of related work experience.
  • Age: Must be at least 21 years of age.
  • Skills: Experience in the service aspect of a restaurant operation, and knowledge of food and beverage preparation and presentation.
  • Communication: Strong written and verbal communication skills.
  • Customer Service: Ability to operate in a service environment and respond effectively to customers.
  • Flexibility: Ability to have a flexible work schedule, including working nights, weekends, and holidays.