Restaurant Operations Manager

Job Description Duke's Seafood Tacoma is seeking an experienced, organized, and results-driven Restaurant Operations Manager to oversee daily restaurant activities and ensure exceptional food quality, guest service, and operational efficiency. The successful candidate will coordinate front-of-house and back-of-house teams, support financial performance, maintain high hospitality standards, and help create a positive working environment. This role requires strong leadership, sound business judgment, and a commitment to delivering an outstanding seafood dining experience. Key Responsibilities Oversee daily restaurant operations to ensure efficient service and consistent performance. Supervise front-of-house and kitchen teams to maintain high standards of hospitality. Lead, motivate, and support employees in achieving operational goals. Assist with recruiting, onboarding, training, and developing restaurant staff. Monitor guest satisfaction and resolve complaints or service concerns professionally. Coordinate with chefs, servers, hosts, and support staff to maintain smooth operations. Ensure seafood dishes and other menu items meet established quality, freshness, and presentation standards. Monitor inventory levels, coordinate purchasing, and maintain appropriate stock levels. Support food cost control, portion consistency, waste reduction, and responsible resource use. Monitor sales, labor expenses, operating costs, and other key performance indicators. Assist with staff scheduling, labor allocation, and shift planning. Ensure compliance with food safety, sanitation, workplace safety, and applicable food-handling regulations. Maintain cleanliness, organization, and proper maintenance of dining areas, kitchen spaces, and equipment. Oversee point-of-sale procedures, cash handling, and operational reporting as assigned. Conduct staff meetings and communicate performance expectations and operational updates. Identify opportunities to improve workflow, service speed, and overall guest satisfaction. Coordinate with suppliers and management to support reliable restaurant operations. Support promotions, special events, and guest engagement initiatives when required. Prepare operational reports and communicate business challenges and improvement plans to senior management. Encourage teamwork, accountability, and a culture of continuous improvement. Qualifications and Skills Previous experience in restaurant operations or hospitality management is preferred. Experience supervising both front-of-house and back-of-house activities is an advantage. Strong leadership, communication, and team-development skills. Understanding of restaurant financial performance, labor management, and cost control. Knowledge of inventory management, purchasing, and waste reduction practices. Strong customer service and conflict-resolution abilities. Familiarity with point-of-sale systems, scheduling tools, and restaurant reporting. Knowledge of food safety, sanitation, and safe seafood-handling practices. Ability to analyze operational challenges and implement practical solutions. Excellent organizational skills and attention to detail. Ability to manage competing priorities in a fast-paced environment. Flexibility to work evenings, weekends, holidays, and other scheduled shifts as needed. Benefits Competitive compensation based on experience and company policy. Opportunities to develop restaurant leadership and operational management expertise. Collaborative working environment with opportunities to mentor and support team members. Potential opportunities for professional growth within restaurant management. Additional benefits may be available depending on company policy and employment terms. Ideal Candidate The ideal candidate is a proactive hospitality professional who combines strong leadership with a commitment to food quality, guest satisfaction, and business performance. They can guide teams effectively, manage operational priorities, and make informed …

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