Senior Operational Manager Restaurant/Microbrewery

Job Descriptions

We are seeking a dynamic and experienced Operational Manager to lead our restaurant and microbrewery operations. As the Operational manager , you will be responsible for overseeing the daily functioning of the establishment, ensuring exceptional customer experiences, and driving overall business growth. This role requires a passion for the food and beverage industry, strong leadership skills, and a commitment to maintaining high-quality standards.

ESSENTIAL FUNCTIONS

Primary responsibilities include:

General

Oversee and manage all areas of the restaurant and make final decisions on matters of importance.

Financial

• Adhere to company standards and service levels to increase sales and minimise costs, including food, beverage, supply, utility and labor costs.
• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

Food safety and planning

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, state/local laws, and ordinances.
• Responsible for ensuring consistent high quality of food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Estimate food and beverage costs. Work with Head chef and store manager for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimise waste.
• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
• Will uphold all Service Safe guidelines.

Guest service

Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.

Operational responsibilities

• Ensure that proper security procedures are in place to protect employees, guests and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.
• Manage shifts which include daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
• Resolve complaints concerning food quality and service.

Personnel

• Provide direction to employees regarding operational and procedural issues.
• Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees (with reporting to Managing Partner).
• Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
• Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.

Community Involvement

Provide strong presence in local community and high level of community involvement by restaurant and personnel.

PERSONAL REQUIREMENTS

• Self-discipline, initiative, leadership ability and outgoing.
• Pleasant, polite manner and a neat and clean appearance.
• Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Must possess good communication skills for dealing with diverse staff.
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.
• Ability to determine applicability of experience and qualifications of job applicants.

ACCOUNTABILITIES

• Keeps Managing Partner promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
• Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
• Performs other duties and responsibilities as required or requested.

WORKING CONDITIONS

• Hours may vary if the manager must fill in for his/her employees or if emergencies arise (typical work week = 72 hours).
• Ability to perform all functions at the restaurant level.
• Position requires prolonged standing, bending, stooping, twisting, and lifting products.
• Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.

Job Type: Full-time

Salary: ₹45,000.00 - ₹60,000.00 per month

Benefits:

• Food provided.
• Leave encashment
• Paid sick time
• Provident Fund

Supplemental pay types:

• Service Charge

Job Type: Full-time

Pay: ₹50,000.00 - ₹60,000.00 per month

Benefits:

• Food provided
• Leave encashment
• Paid time off
• Provident Fund

Ability to commute/relocate:

• Wardha road, Nagpur, Maharashtra: Reliably commute or planning to relocate before starting work (Required)

Work Location: In person