Operations Manager


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As a Restaurant Operations Manager, you will play a crucial role in ensuring the smooth and efficient functioning of the restaurant. Your responsibilities will encompass overseeing daily operations, managing staff, monitoring inventory, and maintaining a high level of customer satisfaction. Here are the key duties and qualifications:


  • Education: A relevant degree such as Bachelor’s or University Degree in Hospitality, Business/Administration, Hotel and Restaurant Management, Management, Culinary, Food Service Management, or related fields.

  • Experience:

    • Minimum 1 year of experience in Food & Beverage management, preferably in a high-volume restaurant or lounge.

      Desired Skills:

      • Labor Laws: Familiarity with labor laws and regulations.

      • Equipment and Operations Standards: Knowledge of restaurant equipment and operational standards.

      • Quality Service: Commitment to maintaining high-quality service.

      • Employee Satisfaction: Prioritizing employee well-being and satisfaction.


  1. Operational Efficiency:

    • Implement practices and procedures to consistently review operational standards, aiming to improve speed and service quality.

    • Educate front-of-house (FOH) personnel on product awareness and cultivate long-term service knowledge.

  2. Staff Management

    • Ensure restaurant managers are hiring and retaining team members to improve productivity and the quality of the guest experience.

    • Train management/direct reports and hourly team members on proper product preparation, guest service techniques, and daily equipment maintenance procedures.

  3. Customer-Centric Approach:

    • Define customer-obsessed and partner-aligned priorities for your team of program managers.

    • Partner with technology teams to drive roadmap and feature prioritization that reflects the highest priority customer needs.

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W & T George Group Of Companies


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