Description Summary/Objective The Restaurant Operations Manager is vital in ensuring the seamless organization, scheduling, and management of food preparation and service. This role focuses on efficient ordering, scheduling, tracking food inventory, and enforcing operational policies while controlling costs and minimizing spoilage. Responsibilities Establish and maintain appropriate inventory levels for all food and supplies, adhering strictly to company guidelines. Oversee the proper receiving, storage, and rotation of goods to ensure quality and compliance with company standards. Optimize employee schedules based on peak operational demands. Accurately handle customer transactions while complying with all age-restricted product regulations. Conduct interviews and provide recommendations for hiring suitable candidates. Implement training programs for employees covering food preparation, safety, and sanitation regulations. Provide coverage for shifts when unexpected absences occur. Ensure adherence to company recipes and quantity specifications as outlined in the