Job Title: Restaurant Operations Manager
Department: Operations
Reports To: CEO, Vice President
Location: Multi-location (Various)
Job Summary:
The Restaurant Operations Manager is responsible for overseeing the daily Operations and overall management of Multiple restaurant locations. This role ensures that all restaurants under their supervision meet performance standards in terms of customer service, quality, profitability, and operational efficiency.
Additionally, the Operations Manager will oversee maintenance and facility management to ensure all locations are well-maintained and fully operational.
Key Responsibilities
Operational Management:
- Oversee the day-to-day Operations of Multiple restaurant locations to ensure smooth and efficient service delivery.
- Implement and maintain operational policies and procedures across all locations.
- Monitor and manage key performance indicators (KPIs) such as customer satisfaction, food quality, labor costs, and profitability.
- Ensure compliance with health, safety, and satiation standards in all locations.
- Coordinate with restaurant managers to optimize staff schedules and ensure adequate coverage during peak hours.
Financial Management:
- Develop and manage budgets for each restaurant location, ensuring adherence to financial goals.
- Analyze financial reports, including P&L statements, and take corrective actions to address any discrepancies.
- Implement cost-control measures to enhance profitability without compromising quality or service.
- Assist in the development and implementation of promotional activities and initiatives to drive revenue.
Staff Management and Development:
- Recruit, train, and develop restaurant managers and staff to ensure a high level of competency, performance and consistency.
- Conduct regular performance evaluations and provide coaching and feedback to restaurant managers.
- Foster a positive and motivating work environment across all locations.
- Ensure adherence to labor laws and company policies in all employee relations maSers.
Customer Service and Quality Assurance:
- Ensure that all locations consistently deliver a high level of customer service.
- Monitor customer feedback and reviews and implement strategies to address any issues.
- Regularly visit each location to evaluate service quality and operational efficiency.
- Implement quality assurance programs to maintain high standards in food preparation and presentation.
Maintenance and Facility Management:
- Oversee maintenance and repair activities across all restaurant locations, ensuring facilities are safe and well-maintained.
- Develop and manage a preventive maintenance schedule to minimize downtime and extend the life of equipment.
- Coordinate with external vendors and contractors for specialized maintenance and repair services.
- Ensure that all restaurant facilities comply with local regulations, including building codes and health and safety requirements.
- Manage capital improvement projects and renovations, including budgeting, planning, and execution.
Inventory and Supply Chain Management:
- Ensure efficient inventory management across all locations, minimizing waste and reducing costs.
- Coordinate with suppliers to ensure timely delivery of high-quality ingredients and supplies.
- Implement inventory control systems to prevent shortages and overstock situations.
Strategic Planning and Growth:
- Assist in the development of strategic plans for business growth, including new location openings.
- Conduct market research and analysis to identify trends and opportunities for expansion.
- Collaborate with the marketing team to develop and implement strategies for brand promotion and customer acquisition.
Qualifications:
- Education: Bachelor's degree in Business Administration, Hospitality Management, or a related field is preferred but not required.
- Experience: Minimum of 3-5 years of experience in restaurant management, with at least 1-2 years in a Multi-location management role.
Skills:
- Strong leadership and team management skills.
- Excellent communication and interpersonal abilities.
- Financial acumen and experience with budgeting and financial analysis.
- Strong problem-solving and decision-making skills.
- Knowledge of maintenance and facility management.
- Proficiency in restaurant management software and MS Office Suite.
- Certifications: ServSafe Certification, HACCP, and/or other relevant industry certifications are preferred. Will be required to obtain certain certifications upon hiring if not currently certified.
Working Conditions:
- This position requires frequent travel between restaurant locations.
- The role may require long hours, including evenings, weekends, and holidays, based on the needs of the business.
Salary and Benefits:
- Competitive salary based on experience.
- Performance-based bonuses.
- Paid time off.