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Restaurant Operations Manager

2 months ago

Strasburg, Virginia, United States Via Emilia Italian Restaurant Full time
Job Title: Restaurant Operations Manager

About the Role

We are seeking a highly skilled and experienced Restaurant Operations Manager to join our team at Via Emilia Italian Restaurant. As a key member of our management team, you will be responsible for overseeing the day-to-day operations of the restaurant, ensuring that all aspects of the business are running smoothly and efficiently.

Key Responsibilities

  • 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.
  • Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.
  • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
  • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
  • Perform various financial activities, such as cash handling, deposit preparation, and payroll.
  • Supervise and participate in kitchen and dining area cleaning activities.
  • Estimate ingredients and supplies required to prepare a recipe.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • 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.
  • Control inventories of food, equipment, smallware, and liquor, and report shortages.
  • Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
  • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
  • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
  • Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
  • Forecast staff, equipment, and supply requirements, based on a master menu.
  • Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
  • 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 guests.
  • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
  • Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
  • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
  • Be knowledgeable of restaurant policies regarding personnel.
  • Perform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
  • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
  • Continually strive to develop staff in all areas of managerial and professional development.
  • Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
  • Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
  • Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
  • Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks.
  • Attend all scheduled employee meetings and offers suggestions for improvement.
  • Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant.
  • Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
  • Supplemental Responsibilities
    • Greet and seat guests, and present menus and wine lists.
    • Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
    • Present bills and accept payments.
    • Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
    • Develop restaurant objectives, budgets, policies, procedures, and strategies.

What We Offer

We offer a competitive salary and benefits package, as well as opportunities for professional growth and development. If you are a motivated and experienced restaurant professional looking for a new challenge, please submit your application.