Operation manager

Duties

·        Manage multiple locations of restaurants operating under the same brand name, ensuring consistency in service, quality, and overall customer experience

·        Coordinate and supervise daily Front of the House and Back of the House operations, ensuring smooth performance across all locations

·        Deliver superior service and maximize customer satisfaction

·        Respond efficiently and accurately to customer complaints

·        Regularly review product quality and research new vendors

·        Organize and oversee shifts, delegating routine operational tasks to location managers to maintain focus on strategic priorities

·        Appraise staff performance and provide feedback to improve productivity

·        Estimate future needs for goods, kitchen utensils and cleaning products

·        Ensure compliance with sanitation and safety regulations

·        Create detailed reports on weekly, monthly and annual revenues and expenses

·        Promote the brand in the local community through word-of-mouth and restaurant events

·        Recommend ways to reach a broader audience (e.g. discounts and social media ads)

·        Train new and current employees on proper customer service practices

Requirement

·        A college diploma is required.

·        At least 1 year of experience as a middle manager in the food service industry is required.

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