Restaurant Operations Manager The Restaurant Operations Manager is a vital leader responsible for ensuring the profitability, exceptional guest experiences, and efficient team management within the restaurant. This role oversees daily operations, operating under the guidance of the District Manager and directly managing a team that includes an Assistant Manager, Hourly Shift Coordinators, and various Team Members (20-45 employees). Key Responsibilities: Profitability Accountable for the restaurant’s profit & loss, actively steering financial performance towards desired outcomes. Analyzes key P&L components to implement strategies for profitability enhancement. Boosts sales by fostering exemplary guest service, team development, and efficient operations. Guest Experience Inspires and guides team members to surpass guest expectations by delivering quick, friendly service in a clean environment. Manages guest interactions and effectively resolves issues to ensure satisfaction. Engages with guest feedback systems to identify root causes and formulates action plans for improvements. Connects with the community to attract potential guests and execute local marketing strategies. Team Development Leads recruitment efforts to build and maintain a high-performing restaurant team. Guides the onboarding process for new hires, ensuring they receive necessary training and support. Motivates the team through effective recognition and rewards programs. Offers constructive coaching and feedback to enhance individual and team performance. Operational Excellence Manages labor resources by optimizing team member schedules and managerial staffing. Ensures compliance with relevant laws, policies, and operational standards. Maintains adherence to brand and operational guidelines to uphold quality service. Assists in the roles of Assistant Manager & Hourly Shift Coordinator as needed. Qualifications: Must be at least eighteen (18) years old. High School Diploma or GED required; 2 years of college preferred. 1-2 years of experience in restaurant management. Strong understanding of P&L management and profitability drivers. Ability to prioritize tasks and manage time effectively to meet goals. Proven leadership abilities. Solid understanding of guest service principles. Availability to work evenings, weekends, and holidays. Ability to work longer or irregular shifts as necessary for optimal restaurant operation.