Restaurant Operation Manager

Monitoring daily restaurant operations, ensuring smooth service and a high-quality guest experience.

Manage inventory, ordering, and food preparation to maintain quality standards and minimize waste.

Implement and uphold health and safety regulations.

Schedule and supervise front-of-house and back-of-house staff.

Foster a positive workplace culture that encourages staff engagement and development.

Build and maintain strong relationships with guests to encourage repeat business.

Handle guest feedback and resolve any issues promptly and professionally.

Monitor dining experience to ensure high standards of service.

Prepare and manage budgets, forecasts, and financial reports.

Analyze sales trends and adjust strategies to meet financial goals.

Oversee cash handling and ensure accurate financial procedures.

Monitor competitors and industry trends to keep the restaurant competitive.