OPERATIONS MANAGER

Oversees the daily workflow, financial performance, and overall efficiency of the business. Act as the bridge between high-level executive goals and daily frontline execution, managing everything from staff development and cost control to guest satisfaction.

Responsibilities:

• Set and manage labor and operational budgets to maximize profitability.
• Track the Cost of Goods Sold (COGS), prevent waste, and adjust purchasing based on variances.
• Conduct routine stock counts, manage vendor relationships, and negotiate supply pricing.
• Recruit, hire, train, and build work schedules for front-of-house (FOH) and back-of-house (BOH) teams.
• Enforce standard operating procedures (SOPs) and coach underperforming staff to build a culture of accountability.
• Address and manage staff conflicts or guest grievances to keep morale high and service seamless
• Observe the dining floor and address escalated customer complaints in real-time.
• Execute daily rituals like pre-shift huddles, line checks, and manager walks to ensure quality standards.
• Collaborate with the head chef and marketing team to update menus, evaluate item profitability, and design promotions
• Ensure strict compliance with local health department codes, hygiene protocols, and liquor/business licensing.
• Coordinate routine repairs and maintenance for kitchen equipment and the dining space.
• Ensure logs, food safety checks, and weekly audits are consistently maintained
• Review sales forecasts, lead huddles, and check on equipment or prep bottlenecks.
• Oversee floor flow, spot-check high-value inventory, and assist where service gaps appear.
• Finalize cash reconciliation, analyze daily waste, review staff performance, and complete security checklists

• Set and manage labor and operational budgets to maximize profitability.
• Track the Cost of Goods Sold (COGS), prevent waste, and adjust purchasing based on variances.
• Conduct routine stock counts, manage vendor relationships, and negotiate supply pricing.
• Recruit, hire, train, and build work schedules for front-of-house (FOH) and back-of-house (BOH) teams.
• Enforce standard operating procedures (SOPs) and coach underperforming staff to build a culture of accountability.
• Address and manage staff conflicts or guest grievances to keep morale high and service seamless
• Observe the dining floor and address escalated customer complaints in real-time.
• Execute daily rituals like pre-shift huddles, line checks, and manager walks to ensure quality standards.
• Collaborate with the head chef and marketing team to update menus, evaluate item profitability, and design promotions
• Ensure strict compliance with local health department codes, hygiene protocols, and liquor/business licensing.
• Coordinate routine repairs and maintenance for kitchen equipment and the dining space.
• Ensure logs, food safety checks, and weekly audits are consistently maintained
• Review sales forecasts, lead huddles, and check on equipment or prep bottlenecks.
• Oversee floor flow, spot-check high-value inventory, and assist where service gaps appear.
• Finalize cash reconciliation, analyze daily waste, review staff performance, and complete security checklists