Job Summary
The Operational Manager is responsible for overseeing the day-to-day operations of the restaurant, ensuring exceptional guest experiences, operational efficiency, and achievement of business targets. This role will lead the front-of-house and back-of-house teams, maintain the highest service standards, and drive continuous improvements in operations.
Responsibilities
- Manage the daily operations of the restaurant to ensure smooth and efficient service.
- Lead, coach, and develop restaurant teams to deliver exceptional customer experiences.
- Monitor service quality and ensure compliance with the company's fine dining standards.
- Work closely with the Head Chef and other departments to ensure seamless restaurant operations.
- Oversee staffing, scheduling, and manpower planning.
- Monitor sales performance, labor costs, food costs, and operational expenses to achieve financial targets.
- Ensure compliance with food safety, hygiene, health, and safety regulations.
- Handle customer feedback and resolve service issues professionally.
- Implement operational improvements to enhance efficiency and guest satisfaction.
- Prepare operational reports and provide recommendations to management.
Requirements
- Bachelor's degree in Hospitality Management, Business Administration, or a related field is preferred.
- Minimum 8 years of experience in restaurant operations, with at least 3 years in a managerial role.
- Previous experience in fine dining restaurants is mandatory.
- Strong leadership and people management skills.
- Excellent understanding of restaurant operations, service excellence, and hospitality standards.
- Strong problem-solving, communication, and interpersonal skills.
- Able to work in a fast-paced and high-pressure environment.
- Willing to work on weekends, public holidays, and flexible shifts.
