Job Summary
The Restaurant Operations Manager is responsible for overseeing the daily operations of the restaurant, ensuring exceptional customer service, efficient business performance, and compliance with company policies and food safety standards. The role involves leading the team, maintaining high operational standards, controlling costs, and driving sales and profitability.
Key ResponsibilitiesOperations
- Oversee the day-to-day running of the restaurant to ensure smooth and efficient service.
- Maintain high standards of food quality, cleanliness, and customer experience.
- Ensure compliance with food hygiene, health and safety, and licensing regulations.
- Monitor opening and closing procedures.
- Manage stock levels, ordering, inventory, and supplier relationships.
- Ensure all equipment is maintained and operational.
Team Management
- Recruit, train, coach, and develop restaurant staff.
- Prepare staff rotas to meet business needs while controlling labour costs.
- Conduct performance reviews and provide ongoing feedback.
- Promote teamwork, accountability, and excellent customer service.
- Resolve employee concerns and support disciplinary procedures where required.
Customer Service
- Ensure every guest receives a positive dining experience.
- Handle customer complaints professionally and resolve issues promptly.
- Monitor customer feedback and implement improvements.
Financial Management
- Monitor daily sales and labour costs.
- Manage budgets and control operating expenses.
- Reduce waste and improve profitability.
- Prepare operational and financial reports.
- Support the achievement of sales and profit targets.
Compliance
- Ensure compliance with food safety, allergen, hygiene, and health and safety regulations.
- Maintain accurate operational records and documentation.
- Ensure licensing requirements are followed at all times.
Skills & Experience
- Previous experience in restaurant or hospitality management.
- Strong leadership and team management skills.
- Excellent communication and customer service abilities.
- Strong organisational and problem-solving skills.
- Ability to work under pressure in a fast-paced environment.
- Knowledge of food safety and health & safety regulations.
- Experience with restaurant POS systems and Microsoft Office.
- Financial awareness with experience managing budgets and labour costs.
Qualifications
- Hospitality management qualification (desirable).
- Food Safety Level 3 (preferred).
- Personal Licence (desirable, where applicable).
- Proven experience managing restaurant operations.
Key Performance Indicators (KPIs)
- Customer satisfaction scores.
- Food hygiene and compliance audit results.
- Labour cost percentage.
- Food cost percentage.
- Sales growth and profitability.
- Staff retention and engagement.
- Speed and quality of service.
- Mystery shopper or internal audit performance.
Working Hours
This is a full-time position requiring flexibility to work evenings, weekends, and public holidays. Managers are expected to lead by example and provide operational support during busy service periods.
Pay: £28,597.66-£38,000.00 per year
Benefits:
- Company pension
- Employee discount
- Store discount
Experience:
- Restaurant management: 3 years (required)
Work Location: In person
