The Operations Manager is responsible for overseeing daily restaurant operations, driving financial performance, developing team members, and ensuring exceptional guest experiences. This role partners closely with senior leadership to execute operational strategies, maintain service standards, and achieve business objectives.
The Operations Manager serves as a leader, coach, and mentor, fostering a culture of accountability, teamwork, hospitality, and continuous improvement. Success in this role requires strong business acumen, effective leadership skills, and a passion for delivering outstanding guest service.
Oversee daily operations to ensure efficient and profitable restaurant performance.
Manage assigned department(s) efficiently and proactively with budget guidelines in mind.
Ensure all operational systems, procedures, and standards are consistently executed by employees.
Monitor key performance indicators and implement action plans to achieve business goals.
Maintain high standards of cleanliness, food quality, safety, and service throughout the facility.
Lead by example and promote a culture of professionalism, teamwork, and accountability.
Demonstrate a strong understanding of cost controls, FOH cash out procedures, and safe counts.
Manage labor scheduling in alignment with sales forecasts, business volumes, and budget expectations.
Monitor labor, food, beverage, and operating expenses to maximize profitability.
Identify opportunities to improve operational efficiency and revenue.
Support inventory management and cost-control initiatives across all departments.
Receiving and recording inventory as needed.
Foster a guest-first culture where exceptional hospitality is the foundation of every interaction.
Ensure service standards consistently meet or exceed company expectations.
Actively monitor guest satisfaction and implement corrective actions when necessary.
Address guest concerns professionally and resolve issues promptly.
Maintain visibility in the dining room and engage with guests to enhance the overall experience.
Recruit, develop, coach, and retain high-performing team members.
Build and maintain a positive work environment focused on engagement, accountability, and professional growth.
Conduct performance evaluations and provide ongoing coaching and feedback.
Establish clear goals, expectations, and development plans hourly team members in assigned department(s).
Identify future leaders and support career growth opportunities.
Facilitate training programs and ensure team members are properly trained and developed.
Promote employee recognition, retention, and succession planning initiatives.
Collaborate with culinary, service, bar, retail, and administrative teams to ensure operational consistency.
Support company initiatives, promotions, and special events.
Communicate effectively with leadership regarding operational opportunities, challenges, and business results.
Encourage collaboration and teamwork across all departments.
Minimum of 2 years of management experience in a high-volume, full-service restaurant / bar environment.
Proven experience managing restaurant / bar operations, labor, budgets, and guest service standards.
Degree in Hospitality Management, Business Administration, or a related field preferred but not required.
Food Safety Manager Certification or ability to obtain certification as required by local regulations.
Strong leadership and team development abilities.
Excellent verbal, written, and interpersonal communication skills.
Solid understanding of restaurant financial management, budgeting, and forecasting.
Strong analytical thinking and problem-solving capabilities.
Ability to make sound decisions in a fast-paced environment.
Proven ability to motivate and develop diverse teams.
Strong organizational and time-management skills.
Proficiency with point-of-sale systems, scheduling software, and restaurant management tools.
Ability to present information effectively in both individual and group settings.
Bilingual or multilingual abilities are a plus.
Ability to stand, walk, bend, kneel, and move throughout the restaurant for extended periods.
Ability to sit and work at a computer when performing administrative tasks.
Ability to lift, push, pull, and carry up to 50 pounds occasionally.
Ability to perform repetitive hand and arm movements.
Ability to work in environments exposed to heat, cold, cleaning chemicals, and moderate to high noise levels.
Successful Operations Managers demonstrate:
Strong business and financial acumen
Exceptional leadership and coaching skills
A passion for hospitality and guest satisfaction
Accountability and results-driven decision making
Adaptability and composure under pressure
Commitment to operational excellence and continuous improvement
Integrity, professionalism, and positive team influence
We are committed to creating an inclusive workplace that values diversity and equal opportunity. All employment decisions are made without regard to race, color, religion, sex, national origin, age, disability, veteran status, genetic information, sexual orientation, gender identity, or any other protected status under applicable law.
This job description is intended to describe the general nature and level of work performed by employees in this position. Management reserves the right to modify, add, or remove duties and responsibilities as business needs require.
Applicants must be legally authorized to work in the United States.