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Food Service Operations Manager
2 months ago
Compensation Range: $48,000 - $55,000 / year
The Food Service Operations Manager serves as the primary leader of the establishment, concentrating on financial success, customer satisfaction, team development, and operational efficiency.
This role encompasses the overall management of the daily functions of a single location.
The Operations Manager works under the guidance of the District Supervisor and directly oversees a team that includes an Assistant Manager, Shift Supervisors, and Crew Members.
Key Responsibilities:
Financial Performance
Holds primary responsibility for the financial performance of the restaurant and actively works towards achieving targeted financial results.
Analyzes critical financial metrics to enhance the profitability of the establishment.
Boosts revenue through proactive customer engagement, staff development, and effective operational management.
Customer Experience
Encourages and directs team members to surpass customer expectations by providing accurate, friendly, and prompt service in a well-maintained environment.
Oversees the customer experience through operational excellence and timely resolution of customer concerns.
Investigates customer feedback to identify underlying issues and formulates action plans to address them.
Engages with the local community to attract potential customers and implement regional marketing strategies.
Team Development
Leads the recruitment and selection process to build and maintain a high-performing team.
Onboards new employees by training and guiding them through the necessary certification processes.
Motivates the team by effectively managing recognition programs for individuals and groups.
Provides coaching and constructive feedback to Crew Members, Shift Supervisors, and Assistant Managers to enhance team capabilities and improve overall performance.
Operational Management
Oversees labor management by optimizing staffing levels and scheduling for team members.
Ensures compliance with relevant regulations, labor laws, and company policies.
Guarantees that the restaurant adheres to operational and brand standards and performs the duties of the Assistant Manager and Shift Supervisors as needed.
Qualifications and Skills:
Must be at least eighteen (18) years of age.
High School Diploma or GED is required; 2 years of college education is preferred.
1-2 years of prior experience in restaurant management is necessary.
Strong knowledge of financial management and the factors influencing restaurant profitability.
Ability to prioritize tasks and manage time effectively to meet objectives.
Proven leadership abilities and a solid understanding of customer service principles.
Availability to work evenings, weekends, and holidays as required.
Capability to work extended or irregular hours as necessary for the efficient operation of the restaurant.
