Job Description

The role of a restaurant operations managerA Restaurant Operations Manager is a linchpin in the smooth and efficient operation of any dining establishment, encompassing a blend of strategic planning and day-to-day oversight. They are responsible for ensuring high standards of food quality and customer service, managing staff, and optimizing workflows to maximize efficiency and profitability. Here's a detailed breakdown of their key responsibilities:1. Overseeing daily restaurant operations

Operational Efficiency:

Guarantee seamless operations across all dining outlets, including the main dining room, Lido Market, and specialty restaurants, ensuring adherence to company standards and policies.

Workflow Optimization:

Troubleshoot and remove blockers for staff, improve policies, eliminate workflow bottlenecks, and boost productivity.

Compliance:

Ensure compliance with local, state, and federal regulations while maintaining a strong focus on safety and risk management.
2. Staff management and training

Recruitment and Development:

Recruit, train, and mentor restaurant staff, fostering a culture of excellence and continuous improvement.

Performance Oversight:

Oversee the performance of all managers, ensuring adherence to company standards and policies.

Scheduling and Payroll:

Oversee staff scheduling and payroll, including shift planning, leave tracking, and accurate salary disbursement.
3. Financial management and budgeting

Financial Oversight:

Manage budgets, forecast financial performance, and ensure the restaurant meets its financial goals.

Cost Control:

Monitor expenses, manage inventory to prevent shortages or overstocking, and optimize pricing strategies for the menu.

Profitability Optimization:

Analyze sales data, food costs, and dish profitability to make strategic decisions that maximize profit margins.
4. Customer service excellence

Guest Experience:

Enhance guest satisfaction through exceptional service and proactive engagement, handling reservations, managing wait times, and addressing customer complaints effectively.

Quality Control:

Ensure food quality and consistency, overseeing food preparation, and ensuring dishes meet specifications and hygiene standards.

Feedback Management:

Respond to customer inquiries and complaints in a timely and professional manner, gathering feedback to improve the dining experience.
5. Technology and innovation

Technology Implementation:

Leverage technology solutions where appropriate, such as point-of-sale systems, reservation software, and inventory management tools, to streamline operations.

Process Improvement:

Drive continuous improvement initiatives, implementing innovative practices, streamlining processes, and adapting to industry trends to enhance efficiency and customer satisfaction.

Data-Driven Decisions:

Utilize data analytics to identify trends, solve problems, and drive operational improvements, making informed decisions to continuously improve processes and performance.
In essence, a Restaurant Operations Manager needs a diverse skill set that includes leadership, communication, problem-solving, financial acumen, customer service expertise, and a willingness to embrace new technologies and adapt to change. By mastering these areas, they ensure the restaurant runs smoothly, efficiently, and profitably, while delivering a memorable dining experience for every guest.

Job Types: Full-time, Permanent

Pay: From ?35,000.00 per month

Benefits:

Food provided
Schedule:

Day shift Morning shift Night shift Rotational shift
Supplemental Pay:

Yearly bonus
Work Location: In person

Application Deadline: 25/07/2025