Operations Manager

City Park Grill Operations Manager Position: Operations Manager Reports To: General Manager / Ownership Employment: Full-Time Management Schedule: Approximately 40-45 hours/week; mornings, afternoons nights and weekends required Compensation: Competitive salary; performance-based bonus opportunity About the Role City Park Grill is seeking a hands‑on Operations Manager to serve as a key member of our leadership team. This is not a desk-management position. The Operations Manager will have primary ownership of kitchen performance while also helping lead the entire restaurant, including floor operations. The right candidate is organized, accountable, calm under pressure and comfortable leading from the front. This role works closely with the General Manager to deliver consistent food, strong service, a positive workplace culture and profitable restaurant operations. What You’ll Own Kitchen performance, food quality and consistency Food cost, inventory, ordering, receiving, portion control and waste reduction. BOH staffing, BOH scheduling, training, coaching and employee development. Cleanliness, sanitation and daily health-inspection readiness. Equipment condition, preventive maintenance and follow-up on facility repairs. Floor leadership and Manager-on-Duty responsibilities when assigned. Staff accountability, communication and a positive, team culture. Key Responsibilities Conduct line checks and verify prep levels before service. Maintain recipe, portioning, presentation and food-safety standards. Lead or support expo during high-volume shifts and respond quickly to kitchen bottlenecks. Complete or oversee inventory and review food-cost performance and unusual variances. Maintain effective ordering pars without unnecessary overstock. Verify deliveries, product quality, invoice accuracy and vendor credits. Recruit, train, coach and develop BOH employees and future kitchen leaders. Monitor BOH labor, attendance, overtime and productivity. Maintain daily and weekly cleaning systems and organized storage areas. Identify equipment and facility problems. Work as Manager on Duty when assigned, including table touches, guest recovery, service support and labor decisions. Communicate staffing, maintenance, guest and operational concerns promptly to the General Manager. Leadership Expectations Lead by example and remain visible and engaged. Communicate clearly, directly and respectfully. Coach employees in real time and recognize strong performance. Address attendance, attitude, cleanliness, urgency and performance issues consistently. Build connection between the front and back of house – Team mindset across the board. Stay composed during high-volume periods and bring solutions, not problems. Help build systems and people so the restaurant performs well even when you are not on site. Operational and Business Expectations Maintain strong food-cost controls without compromising quality. Manage BOH/FOH labor and productivity appropriately. Reduce waste and maintain accurate inventory. Protect equipment through preventive maintenance. Support guest satisfaction and overall restaurant profitability. Use preparation, staffing and historical sales patterns to keep the restaurant ready for business. How Success Is Measured Consistent food quality, presentation and reasonable ticket times. Food cost, waste, inventory accuracy and purchasing discipline. BOH labor efficiency and appropriate staffing levels. Cleanliness, sanitation and health-inspection readiness. Employee training, retention, accountability and development. Equipment reliability and timely maintenance follow-through. Overall contribution to restaurant profitability and operational consistency. Typical flow of the Role Beginning of shift: walk the restaurant, review staffing and expected business, inspect the kitchen, verify prep and complete line checks. During service: assist or lead expo, monitor quality and ticket times, coach employees, communicate with FOH leadership, manage labor and solve bottlenecks. End of shift: ensure closing standards are met and communicate important issues. Weekly: review inventory, food cost, BOH labor, schedules, ordering pars, waste, equipment, deep cleaning and training needs. What We are Looking For Restaurant management and strong kitchen leadership experience. Working knowledge of food cost, inventory, ordering, labor and food safety. Ability to lead both BOH employees and, when assigned, the restaurant floor. Strong organization, communication, judgment and problem-solving skills. Willingness to work a flexible management schedule including nights, Fridays and Saturdays. Hands‑on leadership style with a genuine commitment to hospitality and team development. Leads by example, sets a positive tone and builds a healthy team culture. #J-18808-Ljbffr