Restaurant Operations Leader

Job Title: Restaurant Operations Manager"

Ensure the outlet meets monthly forecasted revenue goals and control operating expenses for cost efficiency.Participate in formulating the Annual Operating Budget and Business Plan, aligning with operational concepts and standards.Manage outlet operations according to established service excellence standards.Supervise two assistant managers to ensure performance quality, providing support during peak operation times.Establish and monitor par stocks for operating equipment and supplies.Assist in monthly inventory checks and oversee requisitioning storage and proper use of supplies and equipment.Conduct daily preshift briefings on preparation service and menu.Collaborate with Kitchen and Beverage departments on operations and quality.Address guest complaints and inquiries related to food, beverage, and service.Build rapport with guests and update guest history to maintain relationships.Ensure adherence to outlet cashiering procedures.Monitor market trends and competitor restaurant offerings, assisting in developing specials and a la carte options.Implement effective sales plans and promotional activities for the outlet.Provide input on advertising campaigns and assist in planning.Maintain the Departmental Operations Manual, contributing to the Annual Marketing Plan.Submit required documents and reports to the Food and Beverage Office.Plan weekly staff rosters and work schedules, maintaining outlet cleanliness and organization.Conduct weekly inspections with Food and Beverage leadership, overseeing cleaning schedules.Maintain high standards of personal appearance and hygiene.Develop and assign departmental training responsibilities, conducting performance appraisals.