operation manager

Job Responsibilities:

• Recruit, train, and oversee restaurant staff
• Develop staff schedules to ensure optimal staffing levels
• Monitor food, supplies, and equipment stock levels, forecast requirements, and manage ordering
• Take charge of budgets and implement cost control measures to minimize expenses
• Address and resolve customer needs, comments, and complaints
• Ensure employee compliance with health, safety, and sanitation standards
• Process payroll and maintain relevant records
• Ensure adherence to outlined operating standards by all employees
• Provide reports on financial performance, inventory, and personnel

Requirements:

• Minimum Diploma in Hospitality
• At least 2 years of experience in the F&B or Retail service industry
• Knowledge of general restaurant operations, including personnel management, food planning and preparation, purchasing, sanitation and health codes, and security
• Strong interpersonal and communication skills
• Excellent leadership abilities
• Demonstrated proficiency in managing operating costs within budget constraints
• Comfortable prioritizing tasks and delegating responsibilities
• Highly organized and detail-oriented

Salary will be commensurate with the position. Junior applicants will be considered for the role of Shift Supervisor. All applicants will undergo Manager-In-Training training before independently managing operations.