As a Restaurant Operations Manager, you will play a crucial role in ensuring the smooth and efficient functioning of the restaurant. Your responsibilities will encompass overseeing daily operations, managing staff, monitoring inventory, and maintaining a high level of customer satisfaction. Here are the key duties and qualifications:
Education: A relevant degree such as Bachelor’s or University Degree in Hospitality, Business/Administration, Hotel and Restaurant Management, Management, Culinary, Food Service Management, or related fields.
Experience:
Minimum 1 year of experience in Food & Beverage management, preferably in a high-volume restaurant or lounge.
Labor Laws: Familiarity with labor laws and regulations.
Equipment and Operations Standards: Knowledge of restaurant equipment and operational standards.
Quality Service: Commitment to maintaining high-quality service.
Employee Satisfaction: Prioritizing employee well-being and satisfaction.
Operational Efficiency:
Implement practices and procedures to consistently review operational standards, aiming to improve speed and service quality.
Educate front-of-house (FOH) personnel on product awareness and cultivate long-term service knowledge.
Staff Management
Ensure restaurant managers are hiring and retaining team members to improve productivity and the quality of the guest experience.
Train management/direct reports and hourly team members on proper product preparation, guest service techniques, and daily equipment maintenance procedures.
Customer-Centric Approach:
Define customer-obsessed and partner-aligned priorities for your team of program managers.
Partner with technology teams to drive roadmap and feature prioritization that reflects the highest priority customer needs.