Restaurant Operations Manager
3 weeks ago
The Executive Chef is responsible for delivering exceptional guest service through the selection, development, and motivation of the back of house associates and by managing the daily operations of a restaurant kitchen environment to optimize profits.
Key Responsibilities- People
- Build a great workplace for strong performers by promoting and driving an engaged workforce, career development, and learning.
- Inspire and mentor all team members to reach their full potential. Develop bench strength for all positions within your assigned area of responsibility, ensuring upward mobility for high performing team members and managers.
- Consistently recognize team members when they excel. Actively coaching and holding direct reports accountable to all policies and standard operating procedures.
- Source high potential candidates using variety of recruiting avenues. Ensure each candidate is screened using approved interview guides.
- Ensure all direct reports complete all compliance based and brand specific training by the due date.
- Ensure performance goals and expectations for your team are met, providing consistent and on-going feedback.
- Participate in the performance evaluation process for direct reports. Ensure coaching is delivered in a timely manner.
- Drive associate engagement through a variety of methods, including the annual engagement survey. Participate and facilitate scheduled meetings to assess the team's morale. Work with General Manager to execute action plans designed to improve engagement.
- Operational Excellence
- Strengthen expertise in the industry and deliver on our plans, keeping the needs of our internal and external customers in mind.
- Ensure positive guest service in all areas. Investigate and resolve complaints concerning food quality and service, responding to guests and General Manager with a resolution within 24 hours.
- Role model the behaviors and service expectations you have of your team.
- Maintain a professional restaurant image, including restaurant cleanliness, food quality and presentation standards, and grooming standards.
- Be a visible presence, available to members of your team, guests, and airport partners. Monitor the performance of your team and operational systems, making adjustments, as necessary.
- Create a culture that promotes a safe and environment.
- Ensure that all HACCP related initiatives are being followed daily. Partner with General Manager when action must be taken. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
- Ensure consistent high quality of food preparation and service.
- Complete all opening and closing checklist, as assigned and take appropriate action, if necessary.
- Accurately complete all nightly, weekly, and monthly closing procedures, including paperwork, time adjustments, and voucher and invoice data entry.
- Profitable Growth
- Create and post schedules that are written to maximize sales and ensure guest satisfaction. Labor and payroll goals, as a percentage of sales, must be achieved.
- Complete weekly inventory accurately and according to company guidelines.
- Maintain an acceptable food cost percentage by completing accurate food and beverage orders.
- Ensure associates are following recipe and portioning standards.
- Complete personnel/payroll related administrative duties, as assigned accurately, on time, and following company policies and procedures.
- Adhere to security and loss prevention procedures that are in place to protect associates, guests, and company assets.
- Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly if a guest or associate is injured.
- Communicate daily sales and productivity goals to team. Review financial information with General Manager. All managers are required to know the cost and budget goals.
- Innovation
- Must have a thorough understanding of all hardware and software systems that are used in your role. This includes inventory, purchasing, forecasting, scheduling, time keeping, email, and electronic filing systems.
- Demonstrate the ability to adapt and adjust readily to fast-moving, ever-changing circumstances, and utilize problem-solving skills and resourcefulness to solve situations.
In response to key observations, you must be innovative and collaborative in driving departmental success.
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