Restaurant Operations Manager

We are seeking a highly organized and results-driven Restaurant Operations Manager to join our team. As a key member of the Food and Beverage (F&B) department, you will be responsible for overseeing the day-to-day operations of our restaurant, ensuring exceptional guest service, efficient scheduling, and effective cost control. The successful candidate will be able to balance the demands of a fast-paced environment while maintaining a focus on operational excellence.

Key Responsibilities:

1. Manage the daily operations of the restaurant, including scheduling, inventory management, and labor control.
2. Develop and implement effective scheduling strategies to ensure adequate staffing levels and minimize overtime.
3. Conduct regular walk-throughs to ensure high-quality food presentation, cleanliness, and overall guest experience.
4. Implement cost-saving initiatives and monitor budget to ensure profitability.
5. Collaborate with the F&B Director to develop and implement business strategies and goals.
6. Build and maintain strong relationships with team members, vendors, and suppliers.
7. Travel to New York periodically for meetings and training sessions.

Key Performance Indicators:

1. Guest satisfaction ratings (measured through surveys and feedback).
2. Labor costs as a percentage of revenue.
3. Inventory turnover and shrinkage rates.
4. Net profit margin.
5. Employee retention and engagement rates.

Requirements:

1. 3+ years of experience in a restaurant or hospitality management role.
2. Proven track record of improving operational efficiency and reducing costs.
3. Excellent communication, leadership, and problem-solving skills.
4. Ability to work in a fast-paced environment with multiple priorities.
5. Strong analytical and financial skills, with experience in budgeting and forecasting.
6. High school diploma or equivalent required; Bachelor's degree in Hospitality, Business Administration or related field preferred.

Preferred Qualifications:

1. Experience in a high-volume restaurant or fine-dining establishment.
2. Knowledge of food safety and sanitation protocols.
3. Certification in food safety or hospitality management (e.g. HACCP, ServSafe).
4. Experience with point-of-sale systems and inventory management software.