Restaurant Operation Manager

As a Restaurant Operations Manager, your primary responsibility will be to oversee daily operations at one or more restaurant locations. You will play a crucial role in maintaining high standards of food quality and customer service while ensuring the smooth functioning of the restaurant. Your key responsibilities will include: - **Operational Oversight**: Supervise all aspects of restaurant operations, including food preparation, customer service, cleanliness, safety, and compliance with health regulations. - **Team Management**: Hire, train, schedule, and lead front- and back-of-house staff. Conduct regular performance reviews and motivate team members to meet service standards. - **Customer Experience**: Ensure exceptional guest satisfaction through attentive service, prompt issue resolution, and consistent quality standards. - **Financial Management**: Monitor budgets, control costs, manage inventory, reduce waste, and maximize profitability. Analyze financial reports and implement action plans for improvement. - **Compliance & Safety**: Ensure compliance with all health, safety, sanitation, and licensing regulations. Lead inspections and maintain appropriate records. - **Marketing & Promotions**: Collaborate with marketing teams to develop local promotions and drive foot traffic. Monitor customer feedback and online reviews. - **Reporting**: Provide regular reports on sales, labor, inventory, and other key performance indicators to senior management. Qualifications required for this role include: - Bachelors degree in Hospitality, Business Administration, or related field (preferred). - 3-5 years of experience in restaurant or hospitality management. - Proven leadership, communication, and organizational skills. - Strong financial acumen and familiarity with POS and inventory systems. - Ability to work flexible hours, including evenings, weekends, and holidays. - Food safety certification (e.g., ServSafe) is an advantage.,