Operations Manager (Restaurant)

Job Description

Manage overall operations and is responsible for the effective and successful management of labor, productivity, quality control, and safety measures as established and set for the Operations Department. Ensure safe and efficient operations. Serve as a company representative on regulatory issues. Enhance the operational procedure, systems, and principles in the areas of information flow and management, business processes, enhanced management reporting, and look for opportunities to expand systems. Carry out supervisory responsibilities in accordance with the company's policies and applicable laws.

Responsibilities:

1. Interviewing, selection, and hiring.
2. Training new and existing employees.
3. Planning, assigning, and directing work.
4. Authoring and discussing performance appraisals with employees.
5. Addressing employee performance and corrective action plans.
6. Employee motivation and rewards.
7. Organizing the budget of the company in collaboration with the director.

Minimum Requirements:

Requires working experience in the F&B sector for more than 5 years in the field or in a related area. Familiar with a variety of the field's concepts, practices, and procedures. Rely on extensive experience and judgment to plan and accomplish goals. Perform a variety of tasks. Lead and direct the work of others. A wide degree of creativity and latitude is expected. Typically reports to top management. Directly manages and directs Operational staff.