Operation Manager

Roles & Responsibilities: Staff and customer management Hire, train, and schedule staff: Recruit new employees, develop their skills through training, and create work schedules.  Supervise and evaluate performance: Oversee both kitchen and waitstaff, provide feedback, and conduct performance evaluations to maintain high standards.  Enhance customer satisfaction: Ensure excellent customer service, address complaints efficiently, and build a positive relationship with diners.  Foster a positive work environment: Develop good working relationships and help resolve conflicts among staff.  Financial and inventory management Manage budgets and costs: Create and monitor budgets, control labour costs, and identify measures to cut waste and increase profitability.  Handle inventory: Monitor and manage food and supply inventory, estimate future needs, and negotiate with suppliers.  Track financial performance: Analyse weekly, monthly, and annual revenues and expenses to create reports and identify trends.  Operations and compliance Oversee daily operations: Ensure the restaurant runs smoothly and efficiently, coordinating both front and back-of-house activities.  Maintain quality and safety: Ensure the strictest standards of food safety, sanitation, and cleanliness are met and maintained.  Ensure regulatory compliance: Make sure all operations comply with health, safety, and other relevant regulations.  Implement policies: Develop and implement operational policies and procedures to improve efficiency and maintain standards