Operations Manager

The Operations Manager is a disciplined, structured, and hospitality-driven leader responsible for overseeing all facets of daily restaurant operations. This role demands a premium service champion who effectively bridges the gap between the kitchen, floor, bar, and executive management. The primary focus is to optimize operational efficiency, drive profitability, enforce rigorous fine-dining service standards, and maintain an unmatched premium experience for high-profile clientele.

Key Responsibilities

1. Daily Operations & Premium Service Standards

• Direct and coordinate front-of-house (FOH) and back-of-house (BOH) daily activities, ensuring flawless service execution.
  

• Guarantee absolute synchronization of timing and communication between the kitchen, bar, service floor, and management teams.
  

• Regularly audit customer-facing spaces to guarantee strict adherence to luxury presentation, ambiance, cleanliness, and layout guidelines.
  

2. Financial Management & Resource Control

• Oversee point-of-sale (POS) metrics, daily financial reconciliation, and revenue optimization systems.
  

• Control operating budgets by managing inventory levels, auditing supply vendors, minimizing wastage, and streamlining labor deployment costs.
  

• Produce precise operational reports and forecasts to identify revenue leaks and propose strategic adjustment models.
  

3. Leadership, Staff Supervision & Discipline

• Supervise, mentor, and structurally manage all restaurant personnel, maintaining high morale and employee retention.
  

• Enforce corporate standard operating procedures (SOPs), code of conduct, grooming regulations, and administrative protocols.
  

• Coordinate scheduling, performance appraisals, and structured disciplinary channels where service standards are compromised.
  

4. Guest Relations & Escalation Management

• Cultivate genuine, high-end relationships with VIP guests, returning patrons, and corporate clientele.
  

• Act as the ultimate resolution point for client complaints, handling complex situations under pressure with absolute diplomacy and speed.
  

5. Compliance & Safety

• Maintain structural compliance across local health departments, food safety laws, state regulations, and liquor licensing mandates.
  

Requirements

Required Skills & Qualifications

• Education: Bachelor’s Degree or HND in Hospitality Management, Business Administration, or a closely related field. Advanced hospitality management or food safety certifications are highly advantageous.
  

• Experience: Minimum of five (5) years of progressive hospitality experience, with at least three (3) years spent in a core restaurant operations management capacity. Prior exposure to luxury or upscale fine-dining environments is heavily preferred.
  

• Core Competencies: Expert command over POS platform architectures, operational reporting, stock control, customer journey curation, and scheduling dynamics.
  

• Key Soft Skills: Commanding leadership capability, sharp decision-making velocity, unwavering attention to detail, and exceptional professional appearance and conduct.
  

Key Performance Indicators (KPIs)

• Customer Satisfaction: Net Promoter Scores (NPS), guest review trends, and minimization of active floor complaints.
  

• Financial Performance: Achievement of specific revenue targets alongside measured reductions in operational wastage and labor inefficiencies.
  

• Team Integrity: Personnel retention rates, staff compliance with grooming standards, and adherence to shifting schedules.
  

• Operational Execution: Overall service consistency, cleanliness audits, and zero health code infractions.