Operations Manager

Job Summary : As an Operations Manager, he will be responsible for overseeing the daily operations of the restaurant, ensuring efficient and smooth functioning, exceptional customer service, and high-quality food and beverage offerings. He will manage a team of staff members, monitor inventory, handle financial aspects, and maintain a positive work environment. His goal will be to maximize profitability, customer satisfaction, and employee engagement.

Responsibilities :

Supervise and manage the restaurant staff, including hiring, training, scheduling, and conducting performance evaluations.

Maintain high standards of customer service by ensuring prompt and friendly service, resolving customer complaints, and addressing customer feedback.

Oversee the day-to-day operations, including opening and closing procedures, ensuring cleanliness and organization, and enforcing health and safety regulations.

Monitor inventory levels, place orders, and ensure proper stock rotation to minimize waste and maximize cost-effectiveness.

Collaborate with the kitchen staff to ensure timely food preparation, presentation, and quality control.

Implement and enforce standard operating procedures (SOPs) to maintain consistency and efficiency in operations.

Analyze sales, revenue, and expenses regularly to identify areas of improvement and implement strategies to increase profitability.

Work closely with the marketing team to develop and execute promotional activities and initiatives to attract and retain customers.

Conduct regular staff meetings to communicate goals, provide training, and address any operational issues.

Maintain and foster a positive work environment, promoting teamwork, motivation, and professional growth among the staff.

Ensure compliance with all relevant regulations, including health and safety, food handling, and licensing requirements.

Collaborate with suppliers, vendors, and contractors to negotiate favorable terms and maintain strong relationships.

Stay updated with industry trends, market competition, and customer preferences to make informed business decisions.

Requirements :

Proven experience as a Restaurant Operations Manager or in a similar role within the food and beverage industry.

In-depth knowledge of restaurant operations, including front-of-house, back-of-house, and kitchen management.

Strong leadership and interpersonal skills to effectively manage and motivate a diverse team.

Excellent problem-solving and decision-making abilities to handle unexpected situations and resolve conflicts.

Exceptional customer service skills with a customer-centric approach.

Solid understanding of financial principles, including budgeting, cost control, and profit optimization.

Knowledge of health and safety regulations and food handling standards.

Outstanding organizational and time management skills to prioritize tasks and meet deadlines.

Excellent communication skills, both verbal and written.

Proficiency in using restaurant management software and other relevant technology.