Restaurant Operation Manager at Broadway Cafeteria

Job Description

• The Operations Manager is responsible for managing the daily operations of our restaurant, including the selection, development and performance management of employees.
• In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. The Operations Manager reports to the Group General Manager and the Directors

Essential Functions
Primary responsibilities includes:

• Coordinating daily restaurant management operations
• Delivering superior food and beverage service and maximizing customer satisfaction
• Oversee and manage all areas of the restaurant and make final decisions on matters of importance.
• Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Ensures compliance with alcoholic beverage regulations.
• Manages inventory and purchases food and supplies.
• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
• Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service.
• Collaborates with chefs to develop appetizing menus.
• Maintains sales records and tracks cash receipts.
• Prepares and submits operations reports, daily, weekly and monthly with other documentation requested by the Group General manager.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Responsible for ensuring consistent high quality of food preparation and service.
• Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.
• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.