Lead restaurant operations through staff supervision and daily service planning. Manage schedules, customer service, inventory, and regulatory compliance across restaurant activities.
As a Restaurant Operations Manager, you will direct, control, and evaluate daily operations. The position includes recruiting staff, monitoring performance, conducting reviews, and setting work schedules. You will also implement operational procedures, manage financial reports, and support marketing plans.
Key Responsibilities:
- Plan, organize, direct, control, and evaluate daily operations
- Recruit, supervise, schedule, and monitor staff performance
- Implement service types and operational procedures
- Balance cash and complete required financial forms
- Address customer complaints and provide customer service
Requirements:
- Ability to conduct staff performance reviews
- Ability to cost products and services
- Ability to organize and maintain inventory
- Knowledge of health and safety regulations
- Ability to participate in marketing plan implementation
Bring restaurant leadership, operational planning, financial reporting, and customer service capabilities to daily restaurant management.