OPERATION MANAGER

Responsibilities • Coordinate daily Front of the House and Back of the House restaurant operations • Deliver superior service and maximize customer satisfaction • Respond efficiently and accurately to customer complaints • Regularly review product quality and research new vendors • Organize and supervise shifts • Appraise staff performance and provide feedback to improve productivity • Estimate future needs for goods, kitchen utensils and cleaning products • Ensure compliance with sanitation and safety regulations • Manage restaurant’s good image and suggest ways to improve it • Control operational costs and identify measures to cut waste • Create detailed reports on weekly, monthly and annual revenues and expenses • Promote the brand in the local community through word-of-mouth and restaurant events • Recommend ways to reach a broader audience (e.g. discounts and social media ads) • Train new and current employees on proper customer service practices • Implement policies and protocols that will maintain future restaurant operations Requirements and skills • Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role • Proven customer service experience as a manager • Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff • Familiarity with restaurant management software, like OpenTable and PeachWorks • Strong leadership, motivational and people skills • Acute financial management skills • Ability to handle customers’ requests and complaints with grace • Ability to work under pressure and meet deadlines • Ability to work longer hours with prolonged period of standing