The Restaurant Operations Manager oversees day-to-day operations to deliver consistent guest experiences, healthy unit economics, and strong team culture. This role owns cost control, staffing and training, SOP adherence, food safety, vendor management, and continuous improvement across [number] location(s), aligning operations with brand standards and growth goals.

Key Responsibilities

Operations and Service Excellence

Ensure flawless shift execution across FOH/BOH, maintaining speed of service, cleanliness, and brand standards.

Monitor guest feedback, review scores, and mystery shop results; drive corrective action plans.

Conduct routine manager walks, line checks, and opening/closing audits.

Financial and Cost Control

Manage P&L drivers: labor, COGS, waste, comps/voids, and controllables.

Build labor plans and schedules to sales forecasts; track labor cost % and productivity (sales per labor hour).

Oversee inventory management, ordering, receiving, and variance analysis; maintain accurate stock counts.

People Leadership

Recruit, onboard, train, and coach managers and hourly teams; maintain staffing bench and succession plans.

Set clear performance expectations; conduct evaluations and manage corrective actions.

Foster a culture of accountability, safety, and hospitality; recognize top performance and reduce turnover.

Compliance and Safety

Enforce health, safety, and sanitation standards (local code, HACCP/ServSafe).

Maintain documentation: temperature logs, cleaning schedules, incident reports, and regulatory postings.

Ensure equipment maintenance, vendor permits, and required certifications are current.

Process and Continuous Improvement

Implement and uphold SOPs, checklists, and training materials; standardize best practices across units.

Analyze dashboards and KPIs to identify root causes; lead Kaizen-style improvements.

Support rollouts of new menus, LTOs, tech tools, and operational initiatives.

Vendor and Menu Support

Manage supplier relationships, pricing, and service levels; resolve delivery or quality issues.

Partner with culinary on menu changes, yield optimization, and prep standards.

Communication and Reporting

Deliver daily/weekly performance reports and action items to ownership/leadership.

Lead effective pre-shift meetings and weekly manager huddles; cascade goals and updates.

Key Performance Indicators (KPIs)

Guest satisfaction/NPS and online ratings

Labor cost % vs. target; sales per labor hour

Food cost % and inventory variance/shrink

Ticket times and throughput/turn times

Health inspection scores and audit compliance

Employee turnover, time-to-fill, training completion rates

Mystery shop scores and SOP audit scores

EBITDA/contribution margin per unit

Qualifications

3–5+ years in restaurant management; multi-unit experience preferred for multi-location role

Proven P&L ownership and KPI-driven decision-making

Strong leadership, coaching, and conflict resolution skills

Deep knowledge of food safety, sanitation, and local regulations

Proficiency with POS, scheduling, inventory, and reporting tools

Certifications: ServSafe Manager (required or within 60 days); TIPS/Responsible Alcohol Service a plus

Availability for evenings, weekends, holidays; ability to travel between locations

Competencies

Analytical problem-solving and root-cause thinking

Clear, direct communication and cross-functional collaboration

Process orientation with attention to detail and consistency

Agility under pressure; calm, guest-first mindset

Change management and training aptitude

Physical Requirements

Stand/walk for extended periods; lift up to 40 lbs; frequent bending and reaching; work in hot/cold environments typical of kitchens

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