OPERATIONS MANAGER – W & T George Group Of Companies

VACANCY

DESCRIPTION
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:

 

REQUIREMENTS
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.

 

RESPONSIBILITIES
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.

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.

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.