Restaurant Operations Manager

Running a successful restaurant takes more than good food and service; it requires careful coordination of people, supplies, costs, and daily activities. As a Restaurant Operations Manager, you’ll oversee the operational side of the business, working with restaurant managers, kitchen teams, and service staff to maintain consistent standards. You’ll review business performance, address operational challenges, manage resources, and ensure that restaurant locations or departments operate efficiently while meeting customer and business expectations. Responsibilities Oversee daily restaurant operations, ensuring kitchen activities, dining services, staffing, and customer service functions are properly coordinated. Work with restaurant managers and department supervisors to establish operating priorities, allocate resources, and maintain service standards. Review sales reports, food costs, labour expenses, and operating budgets to identify areas where costs can be managed more effectively. Monitor inventory, purchasing activities, supplier performance, and stock levels to minimise shortages, waste, and unnecessary expenditure. Evaluate restaurant performance through customer feedback, sales trends, service reports, and operational key performance indicators (KPIs). Develop and improve operating procedures covering food preparation, order handling, staff responsibilities, and customer service. Coordinate recruitment, workforce planning, employee training, and performance management with restaurant leadership. Conduct operational reviews and site inspections to assess food quality, cleanliness, equipment conditions, and workplace safety. Ensure restaurants follow food safety requirements, sanitation practices, licensing conditions, and applicable Louisiana regulations. Investigate recurring operational issues, customer complaints, and service delays, implementing corrective measures where needed. Coordinate with marketing and management teams on promotions, menu changes, seasonal demand, and business development initiatives. Prepare operational reports and present recommendations to senior management on productivity, expenditure, and business performance. Requirements Experience in restaurant operations, food service management, hospitality operations, or multi-unit restaurant supervision. Strong understanding of restaurant workflows, kitchen coordination, front-of-house service, and workforce management. Experience monitoring operating budgets, food and labour costs, inventory, purchasing, and supplier relationships. Knowledge of restaurant performance reporting, sales analysis, operational planning, and cost-control practices. Familiarity with point-of-sale (POS) systems, inventory management platforms, scheduling software, and restaurant management tools. Understanding of food safety, sanitation, workplace safety, and applicable local health regulations. Ability to evaluate operational performance, identify inefficiencies, and introduce practical process improvements. Strong leadership, communication, negotiation, and problem-solving skills. Ability to manage multiple priorities, coordinate different teams, and make operational decisions in a fast-paced environment. Proficiency in Microsoft Excel and other standard business reporting applications. A bachelor's degree in hospitality management, business administration, or a related field is preferred; equivalent industry experience is also valuable. Flexibility to travel between restaurant locations and work occasional evenings, weekends, or holidays as operational needs require. Pay: $70,000.00 - $80,000.00 per year Benefits: 401(k) Dental insurance Employee discount Health insurance Paid time off Paid training Vision insurance Work Location: In person

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