Restaurant Operations Manager

The Restaurant Operations Manager is responsible for overseeing the day-to-day operations of a restaurant to ensure efficiency, profitability, and exceptional customer service. This role involves managing staff, maintaining quality standards, handling inventory and budgets, and ensuring compliance with health and safety regulations. The manager works closely with kitchen and front-of-house teams to optimize workflow, improve customer satisfaction, and drive revenue growth.

Key Responsibilities:

• Maintain optimal level of sanitary procedures for all food handling, maintain neat and clean kitchen area, and ensure optimal quality of all food preparation, and ensure compliance to all standards.
• Administer performance of all service staff, schedule and evaluate all restaurant operations, provide training to all employees, maintain all work according to required policies and procedures, and maintain knowledge of all food and beverage trends.
• Prepare estimates of all food and beverage costs, coordinate with corporate staff, and assist in purchasing all required supplies, place required orders for all distributors, and ensure response to all complaints.
• Ensure compliance with all security procedures and design strategies to protect all employees and customers, and design strategies to reduce injuries to staff, and prepare various accident reports.
• Manage all shifts for restaurant operations and schedule all processes, maintain cleanliness at all times, assist to resolve all complaints, maintain food quality at all times, and perform regular interviews with all employees.
• Perform orientation and provide training to all new employees on restaurant processes, and determine appropriate feedback from employees, and maintain all restaurant plans.
• Manage and oversee the entire restaurant operation
• Deliver superior guest services
• Ensuring guest satisfaction
• Plan and develop guest loyalty programs
• Plan new and update existing menus
• Plan and develop the overall restaurant marketing strategy
• Participate at local food events
• Respond efficiently to customer questions and complaints
• Organize and supervise shifts
• Manage and lead staff
• Hire new employees
• Training and evaluating staff performance
• Estimate consumption, forecast requirements and maintain inventory
• Manage restaurant supplies
• Control costs and minimize waste
• Nurture a positive working environment
• Monitor operations and initiate corrective actions
• Implement innovative strategies to improve productivity and sales
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations