Restaurant Operations Manager
4 weeks ago
The Restaurant General Manager will oversee and manage the daily operations of the restaurant, ensuring a positive and productive working environment.
Key Responsibilities:
- Achieve company objectives in sales, service, safety, quality, and appearance of the restaurant.
- Partner with the Director of Operations and General Manager to develop and implement marketing and up-selling initiatives to promote restaurant food and beverage and services.
- Monitor and assess product, service, and satisfaction trends, evaluate, and address issues and make improvements accordingly.
- Ensure the restaurant atmosphere is welcoming and guests receive responsive, friendly, and courteous service at all times.
- Communicate in a polite and professional manner with guests and coworkers, while creating a positive and productive working environment.
- Responsible for maintaining food production standards as per the Graziano's Manual and Specifications.
- Collaborate closely with the Director of HR in recruiting and developing team members, as well as providing supervision and professional development.
- Ensure to minimize costs including food, beverage, supply, utility, and labor costs. Making every attempt to limit waste, always concerned with food preparation and consistency.
- Ensure cash handling procedures in accordance with restaurant policies.
- Overview all required paperwork, including forms, reports, schedules are organized and completed in timely manner.
- Review each location scheduled labor to ensure alignment with companies' objectives and ensure the restaurant manager anticipates business activity while ensuring that all positions are staffed as needed and labor cost objectives are met.
- Knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures.
- 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 guest.
- Fill in where needed to ensure guest service standards and efficient operations.
- Performs other duties as assigned.
Requirements:
- Strong supervisory and leadership skills.
- Excellent interpersonal skills with a focus on customer service.
- Excellent time management skills.
- Excellent organization skills and attention to detail.
- Familiarity with food handling, safety, and other restaurant guidelines.
- Proficient with Microsoft Office Suite or related software.
Education and Experience:
- High school diploma or equivalent required.
- Previous restaurant experience required; management experience preferred.
- Successful completion of corporate training program required.
Physical Requirements:
- Prolonged periods standing and walking.
- Ability to traverse all parts of the restaurant quickly.
- Must be able to lift up to 25 pounds at times.
- May be required to work in excessive heat and cold in association with the kitchen environment.
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