Operations Manager

The Restaurant Operations Manager oversees day-to-day operations to deliver consistent guest experiences, healthy unit economics, and strong team culture. This role owns cost control, staffing and training, SOP adherence, food safety, vendor management, and continuous improvement across [number] location(s), aligning operations with brand standards and growth goals.Key ResponsibilitiesOperations and Service ExcellenceEnsure flawless shift execution across FOH/BOH, maintaining speed of service, cleanliness, and brand standards.Monitor guest feedback, review scores, and mystery shop results; drive corrective action plans.Conduct routine manager walks, line checks, and opening/closing audits.Financial and Cost ControlManage P&L drivers: labor, COGS, waste, comps/voids, and controllables.Build labor plans and schedules to sales forecasts; track labor cost % and productivity (sales per labor hour).Oversee inventory management, ordering, receiving, and variance analysis; maintain accurate stock counts.People LeadershipRecruit, onboard, train, and coach managers and hourly teams; maintain staffing bench and succession plans.Set clear performance expectations; conduct evaluations and manage corrective actions.Foster a culture of accountability, safety, and hospitality; recognize top performance and reduce turnover.Compliance and SafetyEnforce health, safety, and sanitation standards (local code, HACCP/ServSafe).Maintain documentation: temperature logs, cleaning schedules, incident reports, and regulatory postings.Ensure equipment maintenance, vendor permits, and required certifications are current.Process and Continuous ImprovementImplement and uphold SOPs, checklists, and training materials; standardize best practices across units.Analyze dashboards and KPIs to identify root causes; lead Kaizen-style improvements.Support rollouts of new menus, LTOs, tech tools, and operational initiatives.Vendor and Menu SupportManage supplier relationships, pricing, and service levels; resolve delivery or quality issues.Partner with culinary on menu changes, yield optimization, and prep standards.Communication and ReportingDeliver daily/weekly performance reports and action items to ownership/leadership.Lead effective pre-shift meetings and weekly manager huddles; cascade goals and updates.Key Performance Indicators (KPIs)Guest satisfaction/NPS and online ratingsLabor cost % vs. target; sales per labor hourFood cost % and inventory variance/shrinkTicket times and throughput/turn timesHealth inspection scores and audit complianceEmployee turnover, time-to-fill, training completion ratesMystery shop scores and SOP audit scoresEBITDA/contribution margin per unitQualifications3–5+ years in restaurant management; multi-unit experience preferred for multi-location roleProven P&L ownership and KPI-driven decision-makingStrong leadership, coaching, and conflict resolution skillsDeep knowledge of food safety, sanitation, and local regulationsProficiency with POS, scheduling, inventory, and reporting toolsCertifications: ServSafe Manager (required or within 60 days); TIPS/Responsible Alcohol Service a plusAvailability for evenings, weekends, holidays; ability to travel between locationsCompetenciesAnalytical problem-solving and root-cause thinkingClear, direct communication and cross-functional collaborationProcess orientation with attention to detail and consistencyAgility under pressure; calm, guest-first mindsetChange management and training aptitudePhysical RequirementsStand/walk for extended periods; lift up to 40 lbs; frequent bending and reaching; work in hot/cold environments typical of kitchens #J-18808-Ljbffr Hunter Super Techs - TurnPoint