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TTFB CA LLC.
Restaurant Operations Manager
Career Insights for Restaurant / Food Service Manager
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Based on California data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$70,563 / year median in California
+5% projected growth
Job Description
Restaurant Operations Manager
From its beginnings in Taiwan, TTFB has expanded into a multi-brand restaurant group operating 153 restaurants across 9 distinctive brands, supported by approximately 4,500 employees. Today, the group serves 9 million guests annually, representing one in every three Taiwanese diners having experienced a TTFB restaurant.
TTFB is committed to operational excellence, strong leadership development, and sustainable growth as it expands beyond Taiwan into global markets, including its entry into the U.S. market. Purpose of the Position The Restaurant Operations Manager at Very Thai oversees all front-of-house service operations and ensures every guest receives exceptional hospitality. This role partners closely with the General Manager to cultivate a polished service culture, support team development, and maintain smooth, efficient daily operations. Salary $72,000 - 75,000 annual base salary, plus eligibility for the annual incentive plan based on individual and company performance. Benefits Competitive Pay Employer Contribution for individuals medical insurance 401(k) Plan with company match Paid Time Off (PTO) to support work-life balance Rapid U.S. Expansion - Opportunities for growth! Dining allowance Job Responsibilities - Restaurant Operations Manager Front of the House Operations & Execution Lead daily floor operations during service, ensuring proper pacing, table turns, and a high level of guest satisfaction. Uphold and enforce service standards, steps of service, and appearance guidelines. Execute opening and closing procedures, including pre-shift meetings and service walkthroughs. Collaborate with kitchen and bar leadership to ensure smooth communication, service timing, and issue resolution. Maintain thorough knowledge of food and beverage offerings, including ingredients, allergens, and recommended pairings. Monitor sidework completion, station cleanliness, silverware and glassware polishing, and overall service readiness throughout each shift. Enforce safety, sanitation, and cleanliness standards across all front-of-house areas. Leadership, Coaching & Team Development Supervise and coordinate all front-of-house team members, including servers, hosts, runners, bussers, and support staff. Provide ongoing coaching, feedback, and performance support to promote consistent service excellence. Assist with hiring, onboarding, and training of FOH team members. Lead by example to foster a professional, guest-focused, and accountable service culture. Staffing, Scheduling & Training Create and manage front-of-house schedules based on forecasted volume, labor targets, and event needs. Ensure appropriate staffing levels to support daily operations, special events, and peak service periods. Support training execution to ensure team readiness, service consistency, and compliance with standards. Guest Experience & Special Events Track and communicate guest feedback, reservations, and special requests to deliver personalized and memorable service. Support VIP guests, private dining, and special events in coordination with the GM. Qualifications 3+ years of front-of-house leadership experience (e.g., Floor Manager, Lead Server, Maître d') in high-volume or upscale dining concepts. Strong leadership, communication, and interpersonal skills. Deep understanding of fine dining or upscale casual service standards and hospitality systems. Ability to resolve guest and team issues professionally and remain composed during high-pressure service. Experience with POS systems, reservation platforms (e.g., Toast, OpenTable), and scheduling software. ServSafe and local food handler certification preferred. Must be 18 years of age or older and legally authorized to work in the United States.
TTFB CA LLC.
Los Angeles, CA Job Details Full-time $72,000 - $75,000 a year 12 hours ago Benefits Health insurance Paid time off 401(k) matching Employee discount Qualifications ServSafe Team leadership Team development Hiring Recruiting Food Handler Certification Full Job Description Description Founded in 1990 with the opening of Thai Town Cuisine , TTFB Group began with the passion for gourmet food and has since grown into one of Asia's leading casual dining restaurant groups.From its beginnings in Taiwan, TTFB has expanded into a multi-brand restaurant group operating 153 restaurants across 9 distinctive brands, supported by approximately 4,500 employees. Today, the group serves 9 million guests annually, representing one in every three Taiwanese diners having experienced a TTFB restaurant.
TTFB is committed to operational excellence, strong leadership development, and sustainable growth as it expands beyond Taiwan into global markets, including its entry into the U.S. market. Purpose of the Position The Restaurant Operations Manager at Very Thai oversees all front-of-house service operations and ensures every guest receives exceptional hospitality. This role partners closely with the General Manager to cultivate a polished service culture, support team development, and maintain smooth, efficient daily operations. Salary $72,000 - 75,000 annual base salary, plus eligibility for the annual incentive plan based on individual and company performance. Benefits Competitive Pay Employer Contribution for individuals medical insurance 401(k) Plan with company match Paid Time Off (PTO) to support work-life balance Rapid U.S. Expansion - Opportunities for growth! Dining allowance Job Responsibilities - Restaurant Operations Manager Front of the House Operations & Execution Lead daily floor operations during service, ensuring proper pacing, table turns, and a high level of guest satisfaction. Uphold and enforce service standards, steps of service, and appearance guidelines. Execute opening and closing procedures, including pre-shift meetings and service walkthroughs. Collaborate with kitchen and bar leadership to ensure smooth communication, service timing, and issue resolution. Maintain thorough knowledge of food and beverage offerings, including ingredients, allergens, and recommended pairings. Monitor sidework completion, station cleanliness, silverware and glassware polishing, and overall service readiness throughout each shift. Enforce safety, sanitation, and cleanliness standards across all front-of-house areas. Leadership, Coaching & Team Development Supervise and coordinate all front-of-house team members, including servers, hosts, runners, bussers, and support staff. Provide ongoing coaching, feedback, and performance support to promote consistent service excellence. Assist with hiring, onboarding, and training of FOH team members. Lead by example to foster a professional, guest-focused, and accountable service culture. Staffing, Scheduling & Training Create and manage front-of-house schedules based on forecasted volume, labor targets, and event needs. Ensure appropriate staffing levels to support daily operations, special events, and peak service periods. Support training execution to ensure team readiness, service consistency, and compliance with standards. Guest Experience & Special Events Track and communicate guest feedback, reservations, and special requests to deliver personalized and memorable service. Support VIP guests, private dining, and special events in coordination with the GM. Qualifications 3+ years of front-of-house leadership experience (e.g., Floor Manager, Lead Server, Maître d') in high-volume or upscale dining concepts. Strong leadership, communication, and interpersonal skills. Deep understanding of fine dining or upscale casual service standards and hospitality systems. Ability to resolve guest and team issues professionally and remain composed during high-pressure service. Experience with POS systems, reservation platforms (e.g., Toast, OpenTable), and scheduling software. ServSafe and local food handler certification preferred. Must be 18 years of age or older and legally authorized to work in the United States.