Operation Manager

• Operational Management:
  Oversee daily food service operations, including food preparation, inventory control, and customer service.
  Ensure smooth coordination.
  Supervise staff schedules, ensuring optimal staffing levels for shifts, and adjust as necessary for busy periods or staff shortages.
  Monitor customer service standards and ensure an exceptional dining experience.
• Staff Management and Development:
  Hire, train, and supervise food service personnel, including cooks, servers, dishwashers.
  Provide ongoing training and development programs to ensure that staff adhere to quality standards and safety regulations.
  Implement performance evaluations, conduct regular meetings, and provide feedback for employee growth.
  Address employee performance issues, resolve conflicts, and maintain a motivated and efficient workforce.
• Inventory and Supply Chain Management:
  Manage inventory, ensuring that the food and beverage stock is well-maintained, fresh, and properly stored.
  Track stock levels and place orders with suppliers to ensure inventory is adequate without excessive wastage.
  Monitor the usage of food supplies and reduce waste through effective portion control and inventory management.
• Food Safety and Compliance:
  Ensure compliance food safety regulations.
  Implement food handling procedures, including proper storage, preparation, and hygiene practices to maintain a safe food environment.
• Budgeting and Financial Oversight:
  Develop and manage the budget for the food service department, ensuring profitability while maintaining high service and food quality standards.
  Monitor daily sales, food costs, and labor costs to ensure they remain within budget.
• Customer Experience and Satisfaction:
  Monitor customer feedback (e.g., through surveys, reviews, or direct communication) to ensure a positive dining experience.
  Resolve customer complaints or issues in a professional and timely manner to ensure customer satisfaction and retention.
  Implement initiatives to enhance the customer experience, including new menu offerings, promotions, and improvements to service delivery.

Qualifications:

Education:
Degree in Hospitality Management, Food Service Management, Business Administration, or a related field.
Certification in food safety (e.g., ServSafe, Food Safety Manager Certification) is often required.

Experience:
3-5 years of experience in food service management, including roles in operations, customer service, or kitchen management.
Experience working in different food service positions (e.g., cook, server, supervisor) can be beneficial to understand all aspects of operations.

Skills:

Financial Management: Strong understanding of budgeting, forecasting, and cost control.

Food Safety Knowledge: In-depth knowledge of food handling, storage, preparation techniques, and safety regulations.

Problem-Solving: Ability to handle customer complaints, staffing issues, and operational challenges with composure and efficiency.

Customer Service Excellence: Focus on ensuring customer satisfaction and maintaining a positive dining experience.

Soft Skills:Adaptability: Ability to adjust to changing customer demands and operational needs.

Attention to Detail: Ensuring all aspects of food quality, customer service, and safety are consistently maintained.

Multitasking: Ability to manage several tasks or issues at once in a fast-paced environment.

Negotiation Skills: Negotiating with suppliers, vendors, and contractors to secure favorable terms for the operation.