Core Responsibilities
- Staff Management:Recruit, train, and schedule employees, providing feedback and fostering a positive work environment to maintain high standards of service and performance.
- Operational Oversight:Ensure the efficient and profitable daily running of the restaurant, coordinating both kitchen and front-of-house activities.
- Inventory and Cost Control:Monitor food and supply levels, manage inventory, and analyze financial reports to control costs and identify areas for improvement.
- Customer Satisfaction:Deliver superior customer service, respond to complaints, and work to enhance the overall guest experience.
- Compliance and Safety:Ensure the restaurant adheres to all health, safety, and sanitation regulations, maintaining a safe and comfortable environment.
Key Skills and Qualifications
- Leadership and Management: Strong ability to lead, motivate, and manage staff.
- Communication: Effective communication skills to work with staff, vendors, and customers.
- Organizational Skills: Multitasking and prioritization abilities to handle various responsibilities effectively.
- Customer Service: A passion for providing high-quality guest experiences and resolving issues.
- Financial Acumen: Experience in managing budgets, controlling costs, and analyzing financial reports.
- Problem-Solving: Proactive problem-solving skills to address challenges and improve operations.
Essential Duties
- Supervise staff and coordinate shifts.
- Manage inventory and liaise with suppliers.
- Ensure food quality, presentation, and safety.
- Develop and implement operational policies.
- Track sales, manage payroll, and handle budgets.
- Address customer feedback and complaints promptly.
- Restaurant Operations Manager Job Description TemplateManage daily operations, including scheduling,