Restaurant Operations Manager

Overview Schulte Hospitality Group is seeking a dynamic, service-oriented Restaurant Operation Manager to join our team. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders, and continually strive to make a positive impact. We are passionate hoteliers eager to add like-minded people to our growing team. What’s In It For You? When you join Schulte Companies you’ll be part of an inclusive, employee-focused workplace invested in your development. You should feel engaged, empowered, and excited to grow with us. We offer a rewarding, fun and flexible work environment with perks, and a robust benefits package including, but not limited to: Benefits Work Today, Get Paid today, with Daily Pay Free Telemedicine and virtual mental health care access for all associates starting day one Multiple health insurance and life insurance options 401(k) plan with company match Paid parental leave Paid time off Holiday pay Pet insurance Employee Assistance Program Schulte Savings Marketplace discounts on event tickets, electronics, gym memberships, and more Company Schulte Hospitality Group is a division of Schulte Companies, a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries, with brands including Marriott, Hilton, IHG and Hyatt, and many unique, independent, boutique and lifestyle properties and restaurants. Responsibilities Lead daily restaurant operations while maintaining the highest standards of hospitality Coach, train, and develop hourly team members and supervisors Foster a culture of accountability, teamwork, and continuous improvement Serve as Manager on Duty as scheduled Assist with hiring, onboarding, performance coaching, and corrective action Lead pre-shift meetings and ensure consistent communication across departments Partner with the Executive Chef to ensure food quality, consistency, cleanliness, and sanitation Support kitchen operations during peak business periods Assist with food ordering, inventory, and cost control Ensure food safety and health department compliance Help improve operational efficiency and kitchen workflows Support labor management and scheduling to meet financial goals Assist in controlling food, beverage, and operating costs Monitor purchasing and inventory levels Support menu implementation, promotions, and revenue-generating initiatives Analyze operational opportunities and recommend process improvements Ensure all company policies and brand standards are consistently followed Qualifications High School Diploma/GED; post-high school education and degree preferred Minimum of two years food and beverage supervisory experience Ability to communicate effectively verbally Team player with strong leadership skills Ability to exceed expectations of guests and team members Excellent time management skills Knowledge of three-meal restaurants preferred Knowledge of hotel food and beverage operations and room service preferred Must be able to work a flexible schedule including evenings, weekends and holidays Compensation Compensation Range: $80-$90 #J-18808-Ljbffr