Restaurant Operations Manager

Duties and Responsibilities of Restaurant Operations Manager

• Coordinate daily Front of the House and Back of the House restaurant operations.

• Deliver superior service and maximize customer satisfaction.

• Respond efficiently and accurately to customer complaints

• Regularly review product quality and research new vendors

• Organize and supervise shifts

• Appraise staff performance and provide feedback to improve productivity

• Ensure compliance with sanitation and safety regulations

• Manage restaurant’s good image and suggest ways to improve it

• Control operational costs and identify measures to cut waste

• Create detailed reports on weekly, monthly and annual revenues and expenses

• Promote the brand in the local community through word-of-mouth and restaurant events

• Recommend ways to reach a broader audience (e.g. discounts and social media ads)

• Train new and current employees on proper customer service practices

• Implement policies and protocols that will maintain future restaurant operations

Requirements and skills

• Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role

• Proven customer service experience as a manager

• Extensive food and beverage (F&B) knowledge

• Familiarity with restaurant management software, like POS, MICROS

• Strong leadership, motivational and people skills
• Acute financial management skills

• BSc degree in Business Administration/Hospitality management or culinary schooling