Restaurant Operations Director

Job Overview

A Restaurant Operations Director is required to lead and oversee the daily operations of a single restaurant branch, ensuring smooth functioning, customer satisfaction, and high standards in food quality, service, and team performance.

This role requires strong leadership, operational efficiency, financial acumen, and a customer-focused mindset. The ideal candidate has hands-on experience in high-volume restaurant management and a passion for delivering excellent dining experiences.

Key Responsibilities:

• Hire, train, supervise, and evaluate restaurant staff to ensure they meet performance expectations.
• Create and manage work schedules while optimizing labor costs, adhering to employment laws and regulations.
• Promote a positive work culture and team engagement to drive employee retention and productivity.

Financial Management

• Monitor and manage daily, weekly, and monthly expenses, including food, beverage, and labor costs, to maintain profitability.
• Develop and implement budgets; track performance against financial targets, identifying areas for improvement.
• Analyze P&L statements and implement strategic changes to enhance profitability and reduce waste.

Quality Control

• Ensure food and beverage products meet quality and presentation standards, adhering to health and safety regulations.
• Oversee front-of-house and back-of-house service to ensure operational excellence, maintaining high levels of customer satisfaction.
• Maintain cleanliness, hygiene, and organization throughout the restaurant, ensuring a safe working environment for staff and customers.

Customer Satisfaction

• Greet and engage with customers to ensure a welcoming experience, addressing and resolving complaints or concerns promptly.
• Monitor service levels and customer feedback to continuously improve service, enhancing the overall customer experience.

Service Quality

• Ensure timely and efficient service aligned with standard sequence of service protocols, driving high levels of food quality, presentation, and guest satisfaction.
• Monitor table turnover rate, speed of service, and order accuracy to optimize service delivery.

Safety and Health Compliance

• Ensure compliance with all local health, sanitation, and safety regulations, maintaining a clean and safe working environment for both staff and customers.
• Oversee food safety protocols and employee hygiene standards, adhering to industry best practices.

Inventory and Supply Management

• Manage food, beverage, and restaurant supply inventories, implementing procedures to minimize waste, spoilage, and stock-outs.
• Coordinate with suppliers to ensure timely delivery of quality products, negotiating optimal prices and terms.

Operational Efficiency

• Improve kitchen and service efficiency, reducing wait times and increasing order accuracy to enhance customer satisfaction.
• Meet daily and weekly sales targets and other key performance indicators (KPIs), driving business growth and revenue.
• Ensure effective time management and productivity across the team, maximizing resource utilization and minimizing unnecessary costs.

Requirements:

• Bachelor's Degree in Business, Hospitality Management, or a related field, preferred.
• 3–5 years of proven experience in restaurant management, preferably in high-volume operations, with a demonstrated ability to drive results.
• Strong leadership and team management skills, with a proven track record of building high-performing teams.
• Excellent interpersonal and communication abilities, with the capacity to effectively engage with staff, customers, and suppliers.
• Analytical thinker with problem-solving capabilities, able to identify opportunities for improvement and implement strategic changes.
• Knowledge of restaurant trends, operations, and best practices, with a commitment to ongoing professional development.
• Ability to multitask and thrive in a fast-paced environment, prioritizing tasks and managing competing demands.

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