Job Description

A restaurant operations manager oversees all aspects of daily restaurant operations to ensure efficiency, quality, and profitability. Key responsibilities include staff management, inventory control, quality assurance, customer service, financial management, and compliance with health and safety regulations. Detailed Responsibilities:1. Staff Management:

Recruiting, hiring, and training:

Selecting and onboarding new employees, providing training on job duties, customer service, and safety procedures.

Scheduling and supervision:

Creating employee work schedules, managing staff performance, and providing feedback and coaching.

Performance management:

Conducting performance reviews, identifying areas for improvement, and implementing strategies to boost productivity.
2. Inventory Management:

Ordering and receiving:

Ensuring timely and accurate ordering of food, beverages, and supplies, and managing inventory levels to minimize waste.

Storage and organization:

Maintaining proper storage of inventory to ensure food safety and minimize spoilage.

Inventory control:

Tracking inventory levels, managing stock rotation, and implementing procedures to prevent shortages or overstocking.
3. Quality Assurance:

Food safety and hygiene:

Ensuring compliance with health and safety regulations, including proper food handling, sanitation, and hygiene practices.

Food quality:

Monitoring food preparation and presentation to maintain high standards of quality and consistency.

Service quality:

Ensuring excellent customer service and a positive dining experience.
4. Financial Management:

Sales and revenue:

Tracking sales and revenue, analyzing financial performance, and implementing strategies to increase sales and profitability.

Cost control:

Managing costs, including food costs, labor costs, and other operating expenses, to minimize waste and optimize profitability.

Budgeting and reporting:

Creating and managing budgets, preparing financial reports, and analyzing financial performance.
5. Customer Service:

Customer satisfaction:

Ensuring a positive dining experience for all customers, addressing complaints, and resolving issues promptly.

Maintaining a welcoming atmosphere:

Creating a positive and welcoming environment for customers, and ensuring staff are trained to provide excellent service.
6. General Operations:

Overseeing daily operations:

Ensuring the smooth and efficient running of all restaurant operations, including front-of-house and back-of-house activities.

Maintaining facilities:

Ensuring the restaurant is clean, well-maintained, and compliant with health and safety regulations.

Developing and implementing strategies:

Creating and implementing strategies to improve restaurant operations, increase efficiency, and enhance customer satisfaction.
7. Compliance:

Health and safety:

Ensuring compliance with all health and safety regulations, including food safety, sanitation, and workplace safety.

Company policies:

Ensuring compliance with all company policies and procedures.
In essence, the restaurant operations manager is responsible for the overall success and smooth operation of the restaurant, from the front door to the kitchen.

Job Type: Full-time

Pay: ₹35,000.00 - ₹40,000.00 per month

Schedule:

Rotational shift
Supplemental Pay:

Performance bonus
Work Location: In person