RESTAURANT MANAGER

EBISU PRIVATE LIMITED; Town of Islip (NY); On-site; USD 50,000 - 80,000; Full time

Job summary

A leading restaurant management company seeks a skilled Operations Manager in the Town of Islip. The role involves ensuring efficient restaurant operations, training staff, managing inventory, and enhancing customer service. Ideal candidates will possess strong leadership skills and a proven track record in restaurant management.

Qualifications

• Experience in restaurant operations required.
• Strong leadership and people management skills.
• Ability to manage profitability and control costs.

Responsibilities

• Oversee restaurant operations and profitability.
• Train and develop kitchen and service staff.
• Ensure compliance with safety regulations.

Skills

Leadership

Operational Management

Training & Development

Cash Management

Inventory Control

Customer Service

Job description

Position Purpose

1. Develop day-to-day operations plan and objectives for assigned area.
2. Supervise and monitor operation team’s performance and compliance of day-to-day operations.
3. Manage restaurant profitability by optimizing costs & controls.
4. Train & develop Assistant Managers, Kitchen & Service Staff.

Responsibilities

1. Restaurant Operations
2. Plan, review, and execute inventory management and control, making purchases and managing stocks based on sales volume.
3. Oversee cash management by validating accuracy through checks on cash float, change, documentation, and collection.
4. Plan and manage staff scheduling and deployment to maximize efficiencies.
5. Develop a training system for all staff & MTs.
6. Restaurant Management & Planning
7. Review service processes and recommend enhancements in collaboration with Kitchen Operations to address service issues.
8. Coordinate with Kitchen Operations to plan for manpower per shift and arrange backups as needed.
9. Prepare long-term plans such as scheduling and hiring, considering demand fluctuations, holidays, employee movement, and attrition; advise VPA/VPO on manpower projections.
10. Implement marketing efforts based on concept-specific plans.
11. Support recruitment efforts for restaurant staff.
12. Enforce standards and manage operating costs and profitability.
13. Business Development
14. Build strong partnerships with landlords, suppliers, and relevant authorities.
15. Quality Assurance & Control
16. Monitor restaurant quality, service, cleanliness, and value.
17. Ensure compliance with SOPs, safety regulations, and policies.
18. Manage quality control activities per standards and procedures.
19. Investigate customer complaints and determine corrective actions for safety and compliance issues.
20. People Management
21. Lead, support, and motivate the team.
22. Train and develop assistant managers, service, kitchen, and kaiten staff.
23. Conduct team management activities, including appraisals, disciplinary issues, and communication sessions with supervisors.
24. Hold team conversations, including appraisals and personal development plans, with team members.