Operations Manager

Responsibilities

• Manage, motivate, and mentor restaurant staff, including servers, kitchen staff, and front-of-house personnel, to ensure exceptional customer service and a positive work environment.
• Optimize restaurant operations by implementing efficient workflows, procedures, and scheduling to meet customer demand while controlling costs.
• Ensure a high level of customer satisfaction by monitoring service quality, addressing customer feedback, and resolving issues promptly and professionally.
• Collaborate with chefs and culinary teams to develop and update menus, pricing strategies, and daily specials to enhance the dining experience and profitability.
• Manage inventory levels, including food, beverages, and supplies, to prevent shortages, minimize waste, and maintain product freshness.
• Enforce health and safety standards, food safety protocols, and cleanliness guidelines to ensure a safe and sanitary dining environment.
• Monitor budget and financial performance, analyze sales data, and implement cost-control measures to achieve financial targets.
• Develop and implement training programs to enhance staff skills, product knowledge, and service standards.
• Oversee shift schedules, staffing levels, and labor costs to ensure optimal coverage during peak hours and maintain a smooth operation.
• Build and maintain relationships with suppliers, negotiate contracts, and monitor deliveries to secure high-quality ingredients and cost-effective supplies.
• Collaborate with marketing teams to execute promotional campaigns, events, and marketing strategies to attract and retain customers.
• Ensure the restaurant's physical appearance is well-maintained, addressing repairs and maintenance as needed.
• Ensure compliance with local, state, and federal regulations, including alcohol licensing and labor laws.