Restaurant Operations Manager

Job Description 50th Street Caboose is seeking an experienced, organized, and results-driven Restaurant Operations Manager to oversee daily restaurant activities and ensure efficient operations, excellent customer service, and consistent quality standards. The successful candidate will lead restaurant teams, coordinate food and beverage service, monitor business performance, and maintain a positive working environment. This role requires strong leadership, financial awareness, and the ability to manage multiple operational responsibilities in a fast-paced hospitality setting. Key Responsibilities Oversee daily restaurant operations to ensure smooth and efficient service. Supervise front-of-house and kitchen teams to maintain consistent operational standards. Lead, motivate, and support employees in achieving restaurant goals. Assist with recruiting, onboarding, training, and developing team members. Monitor guest satisfaction and resolve customer concerns professionally. Coordinate with kitchen staff, servers, hosts, and bartenders to maintain efficient service. Monitor food quality, order accuracy, presentation, and service consistency. Manage staff scheduling, shift coverage, labor allocation, and daily assignments. Oversee inventory levels, purchasing, stock rotation, and supply replenishment. Monitor food costs, labor expenses, waste, and other operating costs. Review sales performance and operational reports to identify improvement opportunities. Ensure compliance with food safety, sanitation, workplace safety, and company policies. Maintain cleanliness, organization, and appropriate presentation throughout the restaurant. Oversee point-of-sale procedures, cash-handling practices, and shift reporting as assigned. Coordinate with suppliers and management to support reliable daily operations. Conduct team meetings and communicate service expectations, operational updates, and business priorities. Support promotional activities, special events, and initiatives that enhance guest engagement. Identify opportunities to improve productivity, service speed, and customer satisfaction. Address operational issues promptly and implement practical solutions. Report performance updates, staffing needs, and operational concerns to senior management. Qualifications and Skills Previous experience in restaurant management or hospitality operations is preferred. Experience supervising both front-of-house and kitchen operations is an advantage. Strong leadership, communication, and team-development skills. Good understanding of restaurant operations and customer service standards. Knowledge of inventory management, purchasing, and cost-control practices. Familiarity with sales reporting, labor planning, and operational budgeting. Excellent problem-solving and decision-making abilities. Familiarity with point-of-sale systems, scheduling software, and restaurant reporting. Knowledge of food safety, sanitation, and workplace safety requirements. Strong organizational skills and attention to detail. Ability to manage competing priorities in a busy environment. Flexibility to work evenings, weekends, holidays, and other scheduled shifts as required. Benefits Competitive compensation based on experience and company policy. Opportunities to develop leadership and restaurant operations expertise. Collaborative work environment with opportunities to mentor team members. Potential opportunities for career advancement within hospitality management. Additional benefits may be available depending on company policy and employment terms. Ideal Candidate The ideal candidate is a proactive and accountable hospitality professional who can balance team leadership, operational efficiency, and customer satisfaction. They communicate expectations clearly, make informed decisions, and remain composed during busy service periods. With a commitment to quality, cost awareness, staff development, and continuous improvement, the Restaurant Operations Manager will help …

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