Restaurant Operations Manager
2 months ago
Job Summary
The Restaurant Operations Manager is responsible for overseeing the daily operations of our fine dining restaurant. This includes managing the inventory and ordering of food and supplies, optimizing profits, and ensuring that guests are satisfied with their dining experience.
Key Responsibilities
- General Management
- Oversee and manage all areas of the restaurant, making final decisions on matters of importance.
- Ensure that all financial and personnel/payroll related administrative duties are completed accurately, on time, and in accordance with company policies and procedures.
- Food Safety and Planning
- Enforce hygiene practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
- Ensure compliance with operational standards, company policies, and regulatory requirements.
- Guest Service
- Ensure positive guest service in all areas, responding to complaints and taking appropriate actions to turn dissatisfied guests into return guests.
- Operational Responsibilities
- Ensure that proper security procedures are in place to protect employees, guests, and company assets.
- Ensure a safe working and guest environment to reduce the risk of injury and accidents.
- Personnel Management
- Provide direction to employees regarding operational and procedural issues.
- Develop employees by providing ongoing feedback, establishing performance expectations, and conducting performance reviews.
- Administrative Duties
- Prepare schedules and ensure that the restaurant is staffed for all shifts.
- Investigate and resolve complaints concerning food quality and service.
Requirements
- Education
- Degree in hotel/restaurant management is desirable.
- A combination of practical experience and education will be considered as an alternative.
- Skills
- Knowledge of computers (MS Word, Excel).
- Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
- Personal Qualities
- Self-discipline, initiative, leadership ability, and outgoing personality.
- Pleasant, polite manner and a neat and clean appearance.
- Ability to motivate employees to work as a team to ensure that food and service meet appropriate standards.
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