Restaurant Operations Manager

Job Details

As a Restaurant General Manager, you will be responsible for providing overall leadership and direct supervision of operations in an individual restaurant to ensure that the restaurant meets or exceeds its annual operating plan. You will be the driving force behind customer satisfaction, financial performance, and employee satisfaction.

Key Responsibilities

• Customer Satisfaction/Product Quality:
• Maintain fast, accurate service, positive guest relations, and ensure products are consistent with company quality standards.
• Drive customer-focused culture by serving as a role model in resolving customer issues and training managers and crew to meet or exceed customer service standards.
• Track, analyze, and resolve sources of customer complaints.
• Ensure that food safety standards are met.

Financial

• Develop and drive restaurant annual operating plan.
• Analyze sales, labor, inventory, and controllables on a continual basis and take corrective action to meet or achieve margin and sales growth targets.
• Train and mentor subordinates on financial analyses and profitability tips for the restaurant.
• Develop store CAPEX requests and be the principle interface with all vendors.

Operations

• Ensure that facilities and equipment are maintained to Company standards.
• Monitor inventory, food preparation, and order fulfillment daily to ensure adherence to Company standards.
• Establish restaurant speed with service (SWS) targets, monitor performance, and resolve bottlenecks to achieve SWS goals.
• Oversee development and revision of weekly management and crew schedules.

Human Resources

• Direct all restaurant-level HR activity, including crew hiring decisions, learning zone planning and execution, performance management, compensation, employee relations issues up to and including termination.
• Provide hands-on training for management staff in learning zone and develop all shift managers and assistant general managers to assume higher-level responsibilities.
• Develop and monitor staffing plans and direct crew sourcing activities.
• Manage the work environment on all shifts to ensure fair and equitable employee treatment, as well as adherence to all Company, state, and federal workplace regulations.

Success Measures

• Achievement of restaurant annual operating plan.
• Margin improvement over previous year sales growth.
• Weekly/period restaurant performance in sales, labor, ICOS, and controllables.
• PRC results and OSAT scores.
• Learning zone certification levels, crew turnover, and staffing levels.

Qualifications

• High school diploma or GED.
• Supervisory experience in either a food service or retail environment.
• Demonstrates ability to maintain financial controls and coach and train hourly employees.
• Proven ability to drive customer satisfaction, financial performance, and employee satisfaction.