Restaurant Operations Manager

Restaurant Operations Manager

The Restaurant Operations Manager is responsible for overseeing all aspects of daily restaurant operations, ensuring exceptional guest experiences, strong financial performance, and a culture of accountability and teamwork. This role provides leadership to front- and back-of-house teams, implements operational best practices, drives efficiency, and ensures compliance with company standards, policies, and procedures.

Key Responsibilities

Operations Management

• Direct daily restaurant operations to ensure efficiency, consistency, and profitability.
• Monitor service, food quality, cleanliness, and facility standards.
• Develop and implement operational procedures and best practices.
• Analyze key performance metrics and identify opportunities for improvement.
• Ensure compliance with health, safety, labor, and company regulations.

Leadership & Team Development

• Lead, coach, and develop management and hourly team members.
• Create a culture of accountability, professionalism, and continuous improvement.
• Recruit, train, schedule, and evaluate staff performance.
• Conduct regular team meetings and performance discussions.
• Recognize and reward employee achievements while addressing performance concerns.

Financial & Business Performance

• Manage labor, food, and operating costs to achieve budget goals.
• Monitor sales trends and implement strategies to increase revenue.
• Control inventory, reduce waste, and improve operational efficiency.
• Support marketing, catering, and community engagement initiatives.

Guest Experience

• Ensure exceptional customer service and hospitality standards.
• Resolve guest concerns promptly and professionally.
• Maintain a welcoming, clean, and organized environment for guests and employees.

Qualifications

• 3+ years of restaurant management experience.
• Strong leadership, communication, and organizational skills.
• Proven ability to improve operational performance and team effectiveness.
• Experience with budgeting, scheduling, inventory management, and cost control.
• Knowledge of restaurant safety, sanitation, and labor regulations.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift up to 40 pounds.
• Ability to work evenings, weekends, and holidays as needed.

Ideal Traits: Results-driven leader • Operations-focused • Strong communicator • Problem solver • Team builder • Committed to continuous improvement and excellence.