Operation Manager-Upscale Californian Bistro-lounge

Objective:
The operation Manager supports the General Manager in leading daily front-of-house operations, guest experience, staff performance, and compliance for a fast-paced, elevated California bistro. The Operation Manager helps drive service standards, responsible alcohol service, and a positive team culture.

The Operation Manager works closely with the General Manager and Director of Operations to ensure operational excellence, financial performance, and compliance with company policies and California regulations.

Responsabilities:

Operations & Leadership
• Oversee front-of-house operations during shifts, ensuring smooth and efficient service.
• Recruit, train, schedule, and supervise FOH staff in compliance with California wage and hour laws.
• Ensure accurate timekeeping and that non-exempt staff receive required meal and rest breaks.
• Provide coaching, performance feedback, and documentation in partnership with the General Manager.

Guest Experience
• Maintain a visible floor presence to ensure a high level of guest satisfaction with minimal office time during service
• Resolve guest concerns promptly and professionally, escalating when necessary.
• Uphold service standards and the elevated bistro experience

Responsible Beverage Service
• Ensure all alcohol service complies with California ABC laws and Responsible Beverage Service (RBS) requirements.
• Confirm staff maintain valid RBS certification and follow ID verification procedures.
• Manage situations involving intoxicated guests and document incidents.

Financial & Administrative
• Support cash handling, POS management, daily reporting, and labor cost control.
• Assist with ordering, inventory, and vendor coordination for the front of house.

Preferred Experience:
Compliance & Safety
• Ensure compliance with California labor laws, health codes, and Cal/OSHA safety standards.
• Report and document incidents, injuries, and unsafe California Food Handler Card required, or must be obtained within 30 days of hire.
• California Responsible Beverage Service (RBS) Certification required within 60 days of hire.
• ServSafe Manager Certification preferred, or obtained within 30 days of hire.
• Minimum of 4 years of hospitality or restaurant experience, including supervisory or management responsibility in an elevated bistro-upscale environment.
• Strong knowledge of California labor laws, wage and hour requirements, and responsible alcohol service.
• Good knowledge of California wine and craft cocktails preferred.
• Proficiency with POS systems, scheduling software, and Microsoft