Operations Restaurant Manager

About the role

The Operations Restaurant Manager is responsible for overseeing the daily operations of a restaurant, ensuring customer satisfaction, managing staff, and maintaining high standards of food quality and service.

Responsibilities

• Oversee the day-to-day operations of the restaurant, including menu preparation, staffing, and customer service.
• Ensure compliance with all health and safety regulations.
• Manage staff schedules and conduct performance evaluations.
• Develop and implement strategies to improve operational efficiency and profitability.
• Handle customer complaints and resolve issues promptly.
• Collaborate with kitchen and front-of-house teams to maintain a seamless operation.

Requirements

• A minimum of 2 years of experience in restaurant management or a related field.
• Proven ability to manage staff effectively and motivate team members.
• Strong leadership skills and the ability to handle stressful situations calmly.
• Excellent communication and interpersonal skills.
• Knowledge of food service operations and industry trends.

Qualifications

• High school diploma or equivalent.
• Valid driver’s license and reliable transportation.
• Ability to work flexible hours, including weekends and evenings.

Skills

• Customer service orientation.
• Time management and organizational skills.
• Problem-solving abilities.
• Team player with strong leadership qualities.

Benefits

• Comprehensive health insurance coverage.
• Flexible scheduling options.
• Professional development opportunities.
• Discounted meal plans for employees and their families.

Pay

$18 - $20 per hour based on experience.

Schedule

Variable schedule to accommodate restaurant operations.