Restaurant Operations Director

Restaurant Operations Director

The primary objective of this role is to lead the restaurant team in delivering exceptional customer service, while maintaining high standards of food quality and safety.

• Staff Management: Interview, train, and supervise staff members. Schedule work shifts and assign duties accordingly. Conduct regular performance reviews and provide constructive feedback.
• Customer Service: Ensure high levels of customer satisfaction through prompt and courteous service. Address customer complaints and resolve issues efficiently.
• Operations Management: Oversee the day-to-day operations of the restaurant, ensuring compliance with health and safety regulations. Maintain a clean and organized environment.
• Financial Management: Manage budgets and control labor costs to maximize profitability. Analyze financial reports and develop strategies to improve performance.

• Bachelor's degree in hospitality management or related field.
• Proven experience as a Restaurant Manager or similar role.
• Strong leadership and organizational skills.
• Excellent communication and interpersonal abilities.
• Proficiency in restaurant management software (e.g., POS systems).

• Availability to work flexible hours, including evenings, weekends, and holidays.
• Ability to stand for extended periods and lift up to 50 pounds.
• Willingness to be involved in hands-on tasks and work in all areas of the restaurant as needed.