Restaurant Operations Leader: Drive Service, Quality & Growth

Gas Monkey Bar N' Grill; Dallas (TX); Vor Ort; USD 52.000 - 72.000; Vollzeit

Zusammenfassung

Gas Monkey Bar N' Grill in Dallas, TX is seeking a Restaurant Operations Manager to oversee planning, training, and leadership to achieve sales and guest satisfaction targets. You will ensure food quality, sanitation, and staff development while controlling costs and maintaining compliance with safety standards.

This role requires hands-on management, 50–60 hour weeks, and a focus on guest service and profitability.

Qualifikationen

• Must be 21 years of age.
• Experience in front-of-house operations and/or assistant management (≥3 years).
• Excellent basic math skills and ability to operate a cash register or POS system.

Aufgaben

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Make employment and termination decisions consistent with General Manager guidelines for approval or review.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop your staff in all areas of managerial and professional development.

Kenntnisse

Customer service

Cash handling

Team leadership

Communication

POS system

Tools

POS system

Jobbeschreibung

Gas Monkey Bar N' Grill in Dallas, TX is seeking a Restaurant Operations Manager to oversee planning, training, and leadership to achieve sales and guest satisfaction targets. You will ensure food quality, sanitation, and staff development while controlling costs and maintaining compliance with safety standards.

This role requires hands-on management, 50–60 hour weeks, and a focus on guest service and profitability.