Lead with Excellence. Inspire a Team. Deliver an Exceptional Guest Experience.
We are seeking an experienced, hands-on Restaurant Operations Manager to oversee the complete day-to-day operation of our restaurant. This leadership position is responsible for managing both Front of House (FOH) and Back of House (BOH) operations while ensuring outstanding customer service, food quality, team performance, and profitability.
We are looking for a leader who thrives in a fast-paced environment, leads by example, holds staff accountable, and is committed to operational excellence.
Position Summary
The Restaurant Operations Manager is responsible for the overall success of the restaurant by managing daily operations, supervising staff, maintaining company standards, increasing sales, controlling costs, and creating an exceptional dining experience for every guest.
Key Responsibilities
Front of House (FOH) Management
Oversee all daily dining room operations.
Hire, train, coach, schedule, and develop FOH employees.
Ensure exceptional customer service and hospitality.
Resolve guest concerns professionally and promptly.
Maintain proper staffing levels during all shifts.
Conduct pre-shift meetings and daily staff briefings.
Monitor employee appearance, professionalism, and performance.
Ensure dining room cleanliness and organization at all times.
Verify reservations, large parties, and catering orders are executed properly.
Monitor online orders through delivery platforms.
Increase customer satisfaction and repeat business.
Back of House (BOH) Management
Supervise kitchen operations and food production.
Ensure all food is prepared according to company recipes and standards.
Maintain food quality, consistency, and presentation.
Enforce food safety and sanitation regulations.
Monitor kitchen cleanliness and equipment maintenance.
Coordinate with chefs and cooks to maintain efficient service.
Manage prep schedules and production timelines.
Reduce food waste and control portion sizes.
Ensure compliance with health department regulations.
Financial & Administrative Responsibilities
Control food, beverage, and labor costs.
Monitor daily sales, labor percentages, and profitability.
Prepare daily, weekly, and monthly operational reports.
Complete opening and closing financial procedures.
Count drawers and reconcile cash deposits.
Review invoices and approve vendor deliveries.
Manage inventory and ordering.
Maintain accurate inventory counts.
Prevent theft, loss, and unnecessary waste.
Assist with payroll preparation and timecard verification.
Leadership & Staff Development
Recruit, interview, hire, and onboard new employees.
Train and mentor all FOH and BOH staff.
Conduct performance evaluations.
Create employee development plans.
Address disciplinary issues professionally.
Foster teamwork, accountability, and a positive workplace culture.
Lead by example with professionalism and integrity.
Operational Excellence
Ensure smooth restaurant operations during every shift.
Maintain company policies and standard operating procedures.
Perform quality assurance checks throughout the day.
Coordinate catering and special events.
Ensure all opening, shift change, and closing checklists are completed.
Respond quickly to operational challenges.
Maintain all licenses, permits, and required documentation.
Ensure restaurant equipment is operating properly.
Work closely with ownership to implement operational improvements.
Marketing & Business Growth
Support restaurant promotions and special events.
Assist with community outreach and local partnerships.
Encourage online reviews and customer engagement.
Help increase sales through upselling and guest satisfaction.
Monitor competitor activity and recommend improvements.
Qualifications
Minimum 5 years of restaurant management experience.
Full-service restaurant management experience required.
Strong leadership and team-building skills.
Excellent communication and organizational abilities.
Experience managing both FOH and BOH operations.
Knowledge of inventory control, scheduling, labor management, and food cost.
Understanding of food safety, sanitation, and health regulations.
Ability to multitask and perform under pressure.
Strong problem-solving and decision-making skills.
Experience with restaurant POS systems.
Flexible availability, including evenings, weekends, and holidays.
Reliable transportation.
Preferred Qualifications
ServSafe Manager Certification (or ability to obtain).
Experience in Caribbean or multicultural cuisine is a plus.
Catering experience preferred.
What We're Looking For
A servant leader with a positive attitude.
Strong work ethic and attention to detail.
High level of professionalism.
Passion for hospitality and guest satisfaction.
Self-motivated and results-driven.
Ability to inspire, motivate, and hold a team accountable.
Commitment to excellence in every aspect of restaurant operations.
Compensation
Competitive salary based on experience, with opportunities for performance-based professional growth.
Ready to Lead?
If you are passionate about restaurant operations and have the leadership skills to take our team to the next level, we'd love to hear from you.
Apply today
Principals only. Recruiters, please don't contact this job poster.