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