Restaurant Operations Manager
1 week ago
Job Summary:
- To lead and manage the Grill Room team, set and maintain standards, and continually improve service quality while controlling costs and gross profit.
- Responsible for operating within the policies and procedures outlined in the operating manual.
Key Responsibilities:
- Leadership and Team Management
- Foster a motivating work environment for your team.
- Lead by example and demonstrate a strong work ethic.
- Delegate tasks effectively and ensure clear understanding of roles.
- Customer Service Excellence
- Train staff on the importance of impeccable customer service.
- Address customer concerns promptly and professionally.
- Ensure staff are knowledgeable about the menu and can make recommendations.
- Operations and Efficiency
- Oversee daily operations to ensure smooth service and high-quality standards.
- Coordinate with kitchen staff for timely and accurate food preparation.
- Monitor inventory levels and assist with ordering supplies.
- Training and Development
- Conduct regular training sessions on service standards, product knowledge, and communication skills.
- Identify areas for improvement and provide constructive feedback.
- Financial Management
- Assist with budgeting and cost control measures.
- Monitor sales and expenses to meet financial targets.
- Implement strategies to maximize revenue and profitability.
- Communication
- Maintain clear communication with front-of-house and back-of-house teams.
- Communicate effectively with customers to meet their needs.
- Problem-Solving
- Proactively identify and address issues before they escalate.
- Develop solutions to challenges during service.
- Compliance and Safety
- Ensure compliance with health and safety regulations.
- Stay informed about industry trends and changes in regulations.
Expectations:
- Ability to make decisions and work independently.
- Excellent organisational skills.
- Establish and maintain happy, healthy, and stable working relations with staff and management.
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