Restaurant Scheduling & Operations Manager

Restaurant Manager – Food & Beverage Industry

The Manager is responsible for overseeing the daily operations of the restaurant, including developing and managing the performance of the team. The Manager works with the GM to oversee the financial performance, ensuring excellent guest experiences and high‑quality food production.

Responsibilities include:

• Providing an excellent guest experience
• Ensuring that great food is prepared and served
• Keeping the restaurants functional, clean, and safe
• Providing a culture that demonstrates the Restaurant's core values

Focus on eight main areas:

• Providing an excellent guest experience
• Ensuring that great food is prepared and served
• Keeping the restaurants functional, clean, and safe
• Managing and controlling sales and inventory

Responsible for coordinating people and processes to ensure Type C complexity projects meet all scope requirements and contractual obligations.

Duties include:

• Lead teams of subject matter experts and coordinate with the Project Leads to create program artifacts
• Work with Program Executive and Project Management to manage resources, schedule, and deliverables
• Monitor project progress and conduct risk assessments

Responsible for managing the procurement of HVAC materials, equipment, and services. Duties include identifying cost‑effective solutions, maintaining vendor relationships, and ensuring compliance with procurement policies.

Plays a pivotal role in managing and delivering high‑stakes federal and state‑regulated utilities. Tasks include negotiating with regulators, managing permits, and liaising with stakeholders.