Operation Manager

Roles & Responsibilities

Duties and Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations
• Delivering superior food and beverage service and maximizing customer satisfaction
• Responding efficiently and accurately to restaurant 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
• Ensure strict compliance with all relevant Hygiene and Safety legislation and requirements
• Manage the external food hygiene consultant, and the resulting reports
• Assist in the planning and implementation of new ideas and menu specifications each season, working closely with Central Support to ensure they fit with guidelines and are to the high quality our guests expect
• They will also take line ownership of the Corporate Event menus, signing them off seasonally, in conjunction with the Corporate Events Manager.

Requirements

Tell employers what skills you have

Management Skills

Leadership

Ingredients

Financial Management

Legislation

Administration

Sanitation

Hospitality Management

Restaurant Management

Planning and Implementation

Customer Satisfaction

Corporate Events

Customer Service

Cut

Hospitality

Customer Service Experience