Restaurant Operations Manager - Proper Eats inside Aria - Superfoods

This is intended to be an overview of the responsibilities and requirements attributed to the position of Operations Manager. It is not intended to be limited to such content nor does it describe solely what occupies a given day or week.

ESSENTIAL JOB FUNCTIONS: Operations Manager to plan, direct, lead, and provide oversight over all facets of venues daily operations and staff; assist to manage staffing, sales, vendor contracts; develop strategies and processes to monitor costs and maximize revenues; establish measurable goals and objectives that focus on profit, product, and service; ensure compliance with all workplace and safety laws and enforce all company policies; assuming all responsibilities and requirements whenever assigned.

Recruitment, Training and Management of Employees

1. Assist with recruiting, hiring, training, and development of all staff.

2. Supervise all department employees.

3. Assist with employee performance evaluations

4. Ensure disciplinary / termination procedures are followed

5. Maintain “open door” policy for employees to communicate concerns and the resolution of complaints and conflicts

6. Investigate and resolve employee complaints and conflicts

7. Ensure compliance with workplace standards, laws, and safety regulations

8. Assist to establish and enforce standards for personnel performance and customer service

9. Achieve business goals and objectives

10. Assist to ensure adequate staffing and approve employee vacation requests

Monitor Business Operations

1. Assist with operations of venue, including customer service, revenues, and vendor/supplier contracts.

2. Maintain quick and efficient entry system for guests

3. Ensure all incident reports are completed appropriately

4. Promptly address all operational issues with Management and Staff

5. Ensure Service goals and standards are defined and enforced in all venues

6. Monitor venue environment for cleanliness, appropriate lighting, sound and temperature

7. Assist with BOH and FOH staff and the day-to-day operations of venue

8. Monitor all lost and found items, record in Log under lost and found.

Enhancing Revenue / Controlling Costs

1. Execute sales and marketing strategies

2. Assist with cost control measures to minimize overhead costs

3. Complete weekly GM report as directed

4. Assist with to monitor / analyze weekly and monthly Cost of Goods Sale and labor reports

5. Ensure Point of Sales Data is current and accurate

Facility Maintenance

1. Assist with all Facility improvements

2. Assist with health department inspections; ensure “A” grade ratings and compliance with all local and state Health Department regulations

Guests, Media and Partner Relations

1. Ensure all guest complaints are resolved in a satisfactory manner

2. Maintain high guest satisfaction

3. Present and maintain a professional, charismatic image when interacting with media.

Promote Venue Through Social Media Engagement and Digital Marketing Channels

1. Actively engage with customer review sites such as Yelp.

2. Use social media content to promote venue using various digital formats such as posting photos, videos, live stories, digital ads, etc.

Administrative and Legal

1. Ensure all permits and licenses are maintained, up to date and posted, as required by law

2. Monitor compliance with food, health, and fire regulations regarding business operations, wages, food storage, preparation, and storage and liquor

3. Monitor and take measures to minimize potential contractual, safety, and employment liability

4. Timely filing of general business liability and workers compensation insurance claims 5. Efficiently administer human resources functions and maintain employee records in according with direction from Human Resources

6. Ensure that employees have all required certification validated

7. Respond to all government agency inquiries.

Openings

1. Execute Pre-Opening checklist items

2. Assist with systems, policies, and procedures for use in recruiting, hiring, training, management, physical plant, inventory, scheduling, cost and operational efficiencies.

QUALIFICATIONS: (INCLUDES EQUIPMENT KNOWLEDGE/USE)

• Prior experience as Operations Manager in a high volume venue
• Prior experience managing labor and food cost control.
• Basic computer skills and experience
• Knowledge of health, food safety and liquor regulations.
• Knowledge of standard operating procedures for managing a high-volume venue
• Strong communication, organizational, and supervisory skills
• Strong coaching and development skills.
• Strong human relations skills to lead a very diverse team.
• Ability to digest complex information and communicate this to all employees.
• Ability to read and write in English proficiently.
• Ability to utilize social media to execute marketing strategies
• Ability to multi-task and manage multiple deadlines and priorities
• Ability to maintain a flexible schedule, have the stamina and energy to work long hours as needed, in an active, hectic, noisy, and stressful environment
• Ability to maintain and project a professional, groomed image as Operations Manager and act as a role model for other staff and supervisors
• Ability to project a positive and courteous attitude towards guests, staff, service providers, and media
• Ability to run efficient operations and control labor costs; and deploy strategies to enhance profits.
• Ability to navigate various surfaces and tight spaces environment
• Possess the physical and mental stamina to work for extended periods of time
• Physically able to lift and carry heavy trays and equipment as well as delicate china and glassware up to 50 lbs
• Physically able to walk without assistance on various surfaces for an extended period of time