Job Description

The Restaurant Operations Manager is responsible for overseeing the daily operations of all the branches, including managing staff, ensuring customer satisfaction, and maintaining financial and sales goals.

Essential Duties and Responsibilities

Manage and supervise staff in all areas of the restaurant, including kitchen, front of house, and bar
Train and develop employees to ensure consistent service and menu knowledge
Monitor and control inventory and expenses to meet financial goals
Collaborate with chefs and other team members to develop new menu items and specials
Ensure compliance with health, safety, and sanitation guidelines
Maintain a positive and professional relationship with vendors and suppliers
Respond to customer inquiries and complaints in a timely and professional manner
Develop and implement procedures to improve efficiency and customer satisfaction
Oversee scheduling and payroll for all staff members
Qualifications

Bachelor's degree in hospitality management or related field preferred
Minimum of 3 years of experience in restaurant management
Strong leadership and communication skills
Excellent organizational and time management skills
Ability to work in a fast-paced environment and manage multiple priorities
Knowledge of food and beverage industry trends and best practices
Familiarity with restaurant management software and POS systems
Availability to work weekends, evenings, and holidays as needed