Restaurant Operations Manager

4 weeks ago

San Francisco, California, United States WittKieffer Full time

Job Summary

As a Restaurant Operations Manager at Witt/Kieffer, you will oversee the planning, organizing, training, and leadership of restaurant staff to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Key Responsibilities

  • Promote and maintain a positive, productive working environment to achieve company objectives in sales, service, quality, appearance of facility, sanitation and cleanliness.
  • Monitor compliance with health and fire regulations regarding food preparation & serving and building maintenance.
  • Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.
  • Monitor food preparation methods, portion sizes, garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
  • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
  • Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
  • Schedule and receive food & beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Monitor budgets, payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
  • Maintain food & equipment inventories and keep inventory records.
  • Schedule staff hours and assign duties.
  • Establish standards for personnel performance and customer service.
  • Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
  • Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity and costs.
  • Keep records required by government agencies regarding sanitation or food subsidies.
  • Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
  • Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions and evaluate employee performance.
  • Be knowledgeable of restaurant policies regarding personnel.
  • Administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures.
  • Continually strive to develop staff in all areas of managerial and professional development.
  • Order and purchase equipment and supplies.
  • Review work procedures and operational problems to determine ways to improve service, performance, or safety.
  • Assess staffing needs and recruit staff.
  • Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
  • Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
  • Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items.
  • Attend all scheduled employee meetings and offer suggestions for improvement.
  • Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant.
  • Fulfill the role of fellow employees where needed to ensure guest service standards and efficient operations.
  • Supplemental Responsibilities
    • Monitor employee and guest activities to ensure liquor regulations are obeyed.
    • Schedule use of facilities or catering services for events such as banquets or receptions and negotiate details of arrangements with clients.
    • Develop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns.
    • Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
    • Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.
    • Take dining reservations.

Requirements

  • Be 21 years of age or older.
  • Three or more years of front-of-the-house operations and/or experience as an assistant manager in the service or food and beverage industries.
  • Able to understand and speak using the predominant language(s) of guests.
  • Proficient in basic mathematics.
  • Able to handle money and operate a point-of-sale system.
  • Able to work in a standing position for long periods of time (up to 5 hours).
  • Able to reach, bend, stoop and frequently lift up to 50 pounds.
  • Stamina and availability to work 50 to 60 hours per week.

AAP/ EEO:

Tartine is an equal opportunity employer.

We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

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