Operations Manager

The Restaurant Operations Manager is responsible for overseeing end-to-end restaurant operations and ensuring the restaurant operates in compliance with standards established by the owner and franchisor. This role focuses on operational excellence, financial performance, team leadership, customer experience, and food safety.

• Oversee overall restaurant operations, including:
  • Product production
  • Inventory management
  • Sales and marketing execution
• Ensure the restaurant operates within guidelines set by ownership and franchisor
• Set high operational standards and create a positive, productive work environment
• Perform all functions required of any position within the restaurant when necessary
• Travel to various locations, meetings, and seminars as required by ownership

• Manage restaurant Profit & Loss (P&L) performance
• Analyze COGS and take corrective action when needed
• Maintain inventory levels and forecast demand throughout the year
• Adjust labor planning based on seasonal and demand changes
• Ensure proper cash control and security procedures are followed
• Prepare financial and sales forecasts and annual budgets
• Review financial reports regularly and monitor variances
• Establish and monitor financial controls
• Develop and implement strategies to:
  • Increase average check size
  • Increase customer visit frequency

• Ensure quality, service, and atmosphere meet or exceed customer expectations
• Deliver consistent “Fan Service” across all areas of the restaurant
• Establish standards for handling customer concerns and complaints
• Ensure customer complaints are addressed promptly and appropriately
• Document and follow up on open complaints using the Tell Us About Us (TUAU) system
• Understand and manage speed of service, identifying and resolving workflow bottlenecks
• Build relationships with repeat and preferred customers

• Hire, train, coach, and develop:
  • Restaurant management team
  • Hourly crew members
• Ensure proper onboarding and new hire training programs are completed
• Clearly communicate job expectations and performance standards
• Monitor employee and manager performance and provide ongoing feedback
• Conduct formal employee performance evaluations
• Ensure effective scheduling to meet:
  • Labor goals
  • Different dayparts and seasonal demands
• Approve schedules prepared by assistant managers
• Foster a positive, cooperative, and respectful working environment
• Role model and enforce company policies and procedures

• Maintain Serv Safe® certification or approved equivalent
• Ensure food safety is the top operational training priority
• Enforce proper:
  • Hand washing procedures
  • Product rotation
• Role model and enforce safe food handling practices
• Maintain a safe, secure, and healthy restaurant environment
• Ensure compliance with all federal, state, and local health, safety, and sanitation regulations
• Maintain security systems and safety routines
• Train staff on emergency response procedures, including:
  • Robbery or security incidents

• Drive restaurant sales through implementation of:
  • Local marketing initiatives
  • Regional and national promotions
  • Advertising and community relations programs
• Identify and evaluate local competitors’ marketing efforts
• Track and evaluate marketing program effectiveness
• Monitor and respond to changing consumer demands

• Perform additional duties and responsibilities as assigned by the franchisee or franchisee’s representative

• This is a highly specialized and professional position requiring both theoretical and practical knowledge
• Bachelor’s or Master’s degree (or equivalent)
• Field of study:
  Business Administration, Management, or a related discipline
• 2 years of management experience, no experience needed if candidates have masters degree
• International students are welcome to apply