The Operations Restaurant Manager is responsible for overseeing and managing the daily operations of the restaurant to ensure a smooth and efficient operation. This includes managing staff, ensuring high standards of service, meeting financial goals, maintaining cleanliness and safety standards, and driving customer satisfaction. The Operations Restaurant Manager will work closely with the General Manager and other senior leadership to achieve operational excellence and maintain the restaurant’s reputation.

Key Responsibilities:
Operational Management:

Supervise and manage day-to-day restaurant operations, ensuring consistent delivery of high-quality food and exceptional customer service.
Oversee restaurant staff, including hiring, training, scheduling, and performance management.
Ensure that health, safety, and sanitation standards are maintained at all times.
Monitor inventory levels and manage stock, ordering, and cost controls to meet budget targets.
Maintain a clean and organized work environment, ensuring compliance with local health and safety regulations.
Customer Service:

Ensure a high level of customer satisfaction through excellent service, quality control, and a welcoming atmosphere.
Address and resolve customer complaints or concerns in a timely and professional manner.
Develop and implement strategies to improve guest experience and satisfaction.
Financial Management:

Monitor and manage restaurant financials, including budgets, P&L statements, and labor costs.
Analyze financial reports and implement corrective actions as needed to meet profitability goals.
Control costs related to food, labor, and overhead expenses.
Staff Leadership & Development:

Lead, motivate, and develop a high-performing team, ensuring appropriate staffing levels.
Conduct regular team meetings, training sessions, and performance reviews.
Foster a positive work culture that encourages employee engagement and retention.
Quality Control:

Ensure food quality and safety standards are met consistently.
Conduct regular inspections of food preparation areas, storage, and front-of-house to ensure operational standards are met.
Marketing & Promotions:

Work with the marketing team to implement promotional activities and events.
Ensure that the restaurant’s brand and marketing initiatives are upheld and aligned with the company’s values.
Compliance and Reporting:

Ensure compliance with all applicable laws and regulations, including labor laws, health codes, and safety regulations.
Prepare and submit required reports to upper management regarding operations, staffing, and performance metrics.
Qualifications:
Proven experience in restaurant operations or hospitality management, preferably in a supervisory or managerial role.
Strong leadership and people management skills.
Excellent customer service and problem-solving abilities.
In-depth knowledge of financials, budgets, and cost control.
Familiarity with health, safety, and sanitation regulations.
Ability to work in a fast-paced environment and handle multiple priorities.
Strong communication skills (verbal and written).
High school diploma or equivalent required; degree in hospitality management, business, or related field is a plus