Operations Manager

Role & responsibilities

oversees all aspects of a restaurant's daily operations to ensure efficiency, quality, and customer satisfaction

Key Responsibilities:

• Staff Management:

  Hiring, training, scheduling, and performance management of all restaurant staff (front-of-house and back-of-house).

• Operational Efficiency:

  Ensuring smooth daily operations, including service delivery, food preparation, and overall workflow.

• Inventory Management:

  Monitoring and controlling inventory levels, managing ordering, and minimizing waste.

• Financial Management:

  Tracking revenue, expenses, and labor costs, and contributing to budgeting and forecasting.

• Customer Service:

  Addressing customer complaints, ensuring a positive dining experience, and maintaining high service standards.

• Compliance:

  Ensuring adherence to health and safety regulations, as well as company policies and procedures.

• Marketing & Promotions:

  Collaborating with marketing teams to implement promotional activities and enhance the restaurant's brand.

• Quality Control:

  Implementing measures to maintain food and service quality.

• Problem Solving:

  Identifying and resolving operational issues, both internally and with customers.

• Reporting:

  Generating reports on various aspects of the restaurant's performance for owners or management.

Preferred candidate profile

• Strong leadership and interpersonal skills.
• Excellent communication and organizational skills.
• Proven experience in a restaurant management role.
• Knowledge of food and beverage trends and service standards.
• Ability to work in a fast-paced environment and adapt to changing situations.
• Familiarity with restaurant management software.
• Strong problem-solving and decision-making abilities.
• Ability to motivate and develop staff.
• Understanding of financial management principles.