Restaurant Operations Manager

• Coordinate daily restaurant operations.

• Deliver superior service and maximise customer satisfaction.

• Respond efficiently and accurately to customer complaints.

• Regularly review product quality and research new vendors.

• Organise and supervise shifts.

• Ensure all end-of-day cash outs are correctly completed.

• Coordinate daily front-and-back-of-house restaurant operations.

• 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 the 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.

• Hire, train, and supervise restaurant employees.

• Create a staff schedule to ensure appropriate staffing.

• Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary.

• Take ownership of budgets and cost control methods to minimise expenses.

• Address customer needs, comments, and complaints.

• Adhere to and enforce employee compliance with health, safety, and sanitation standards.

• Process payroll and maintain all relevant records.

• Ensure all employees are working within outlined operating standards.

• Report on financial performance, inventory, and personnel.

• Degree in Business Management or any related field

• Minimum of 3 years of experience as a Restaurant Manager

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