Operations Manager, Restaurant

Work setting

• Food service establishment

Responsibilities

Tasks

• Evaluate daily operations
• Monitor staff performance
• Plan and organize daily operations
• Recruit staff
• Set staff work schedules
• Determine type of services to be offered and implement operational procedures
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Cost products and services
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate with clients for catering or use of facilities
• Participate in marketing plans and implementation
• Address customers' complaints or concerns
• Provide customer service

Supervision

• 16-20 people
• Staff in various areas of responsibility
• Kitchen and food service helpers
• Food service counter attendants and food preparers
• Cook (general)

Experience and specialization

Computer and technology knowledge

• MS Excel
• MS Office
• MS Windows
• MS Word
• Point of sale system
• Spreadsheet

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Walking
• Bending, crouching, kneeling

Personal suitability

• Client focus
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Team player
• Initiative