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Restaurant Operations Manager
2 months ago
Restaurant Operations Manager
We are seeking an experienced Restaurant Operations Manager to lead our high-profile restaurant concept. As a key member of our management team, you will be responsible for overseeing all aspects of the business, including sales, costs, employee retention, guest service and satisfaction, food & beverage quality, cleanliness, sanitation, and facilities maintenance.
Key Responsibilities:
- Oversee and positively impact all areas of the business, including sales, costs, employee retention, guest service and satisfaction, food & beverage quality, cleanliness, sanitation, and facilities maintenance.
- Provide leadership and support with a significant, elegant floor presence.
- Continually strive to educate and develop staff as it relates to food, beverage, and especially service.
- Grow and mentor the team through training, development, recruitment and onboarding of new members.
- Manage day-to-day operations of the restaurant alongside the executive team and uphold quality standards.
- Taking ownership of the business to increase sales and profitability.
- Oversee floor and kitchen management and ensure standards are met and exceeded as pertains to COGS, inventory management, staffing and cleanliness.
- Ensure all team members are compliant in required training (safety, PCI, TIPS, etc), have completed in a timely manner and are adhering to standards.
- Ensure all payroll policies and procedures are followed, including management of timekeeping for compliance and accuracy.
- Provide reports and analysis of business-related data and KPIs.
- Liaise with property leadership, staff, and guests as well as surrounding community to develop and improve relations.
- Clear and effective communication to all team members, executive leadership and stakeholders.
- Holding weekly management and daily shift meetings to communicate updates regarding operations, financial reporting, employee-driven topics, training, education on changes and new processes, product or equipment introductions.
- Manage the streamline of communication between outside purveyors, ensuring effective delivery of goods and services.
- Implement appropriate outlet-level controls to assure that goods are ordered as needed, materials are received in good condition and in the desired quantities and that accountability for purveyors is maintained.
- Receive and resolve customer complaints in a timely and tactful manner to maintain and improve customer satisfaction.
- Exercise sound managerial judgment and decision-making pertaining to all employee relations and personnel actions in order to build a positive, enthusiastic and professional culture.
- Anticipate the needs of the establishment and act upon them.
Requirements:
- At least 2-3 years' experience as a Restaurant General Manager (GM), Food & Beverage Director (F&B), FOH General Manager or Service Director; or 5-6+ years as a Restaurant Assistant General Manager (AGM), Service Manager, Outlets Manager, or FOH Department Manager in a full-service, upscale or fine dining, chef-driven restaurant environment.
- High service pedigree is required.
- Background in Michelin and/or James Beard recognized restaurants is highly preferred.
- Passion for food, beverage, and guest service.
- Proven track record in leading and motivating a team.
- Excellent written and verbal communication skills.
- Strong interpersonal skills and ability to manage guest demands.
- Acute attention to detail.
- Ability and desire to take initiative to carry out complex responsibilities with little direction.
- Highly effective problem-solving skills, especially when under pressure.
- Ability to thrive in a high-pressure environment.
- Exceptional standards for cleanliness, health, and safety.
- Strong understanding of the P&L with an ability to control costs as aligned with restaurant's goals.
- Flexible schedule, including weekends, holidays, and late-night shifts is required.
- Food Safety Certification.
- Able to stand/walk for long periods of time.
- Develops relationships with guests to create and maintain guest retention.
- Experience and comfortability in dealing with high-end/VIP clientele.
- Process-driven and able to implement operating procedures that will continue to maximize efficiency.