Job Description

A Restaurant Operations Manager is a leadership role responsible for overseeing all aspects of a restaurant's daily operations to ensure smooth service, high-quality customer experiences, and profitability. This position typically balances front-of-house (FOH) and back-of-house (BOH) management, staff leadership, financial analysis, and strategic planning. Core Duties and ResponsibilitiesKey responsibilities are diverse and impact nearly every aspect of the business:

Operations Management:

Oversee the daily flow of the restaurant, ensuring seamless coordination between the kitchen and dining room staff.

Staff Management:

This includes recruiting, hiring, and training new team members, as well as creating work schedules, supervising performance, resolving conflicts, and fostering a positive and inclusive work culture.

Customer Service:

Maintain high standards of food quality and service, address customer complaints efficiently and accurately, and use feedback to improve the overall dining experience.

Financial Management:

Monitor financial performance, including sales, labor costs, and inventory to manage operational costs and optimize profitability. This also involves budgeting, payroll management, and preparing financial reports.

Inventory and Supply Chain Management:

Oversee procurement and stock levels for food ingredients, supplies, and equipment, while building strong relationships with suppliers and minimizing waste.

Health and Safety Compliance:

Ensure strict compliance with all relevant health, safety, and sanitation regulations and procedures to provide a safe environment for both customers and staff.

Menu Development:

Collaborate with culinary teams on menu planning, engineering, and pricing strategies to maximize profitability and appeal to customer preferences.

Technology Implementation:

Stay abreast of and implement new technologies (e.g., POS systems, inventory management software) to streamline processes and enhance efficiency.
Essential Skills and QualificationsA successful Restaurant Operations Manager needs a blend of hard and soft skills:

Experience:

Proven work experience (typically 3-5+ years, depending on the role's seniority) in restaurant management or a similar role is a common requirement.

Leadership:

Strong leadership, motivational, and people skills to inspire and develop a high-performing team.

Communication:

Exceptional interpersonal and communication skills for effective interaction with staff, suppliers, and customers.

Problem-Solving:

A proactive, solution-oriented mindset and the ability to work well under pressure in a fast-paced environment.

Analytical Skills:

The ability to analyze financial data, interpret reports, and make data-driven decisions to drive operational improvements and profitability.

Education/Certifications:

A high school diploma or GED is required, while a degree in hospitality or business administration is often preferred. Food safety certification is usually mandatory.
The role involves managing and overseeing multi-unit operations as Director of Operations.

Job Types: Full-time, Permanent

Pay: ?35,000.00 - ?50,000.00 per month

Benefits:

Cell phone reimbursement Flexible schedule Paid sick time Paid time off Provident Fund
Ability to commute/relocate:

Kadavanthara, Kochi, Kerala: Reliably commute or planning to relocate before starting work (Preferred)
Application Question(s):

What describes you as a person - Handworker or Smart Contributor
Education:

Bachelor's (Required)
Experience:

Restaurant management: 2 years (Required)
Language:

Hindi (Required) English (Required) Malayalam (Required) Kannada (Preferred)
License/Certification:

Driving Licence (Required)
Location:

Kadavanthara, Kochi, Kerala (Preferred)
Shift availability:

Day Shift (Preferred) Night Shift (Preferred)
Willingness to travel:

25% (Required)
Work Location: In person