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AH
AVB Hospitality
Operations Manager - Restaurant
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
Operations Manager - Restaurant AVB Hospitality Palo Alto, CA Job Details Full-time $70,000 - $75,000 a year 21 hours ago Qualifications Talent management Training & development Project leadership Process management Food service management Full Job Description Job Summary We are seeking a dynamic and strategic Operations Manager to lead the daily operations of our restaurant, ensuring exceptional service, operational excellence, and sustainable business growth. In this pivotal role, you will oversee all facets of restaurant management, including team leadership, financial oversight, process optimization, and customer satisfaction. Your energetic approach will inspire your team to deliver memorable dining experiences while driving profitability and operational efficiency. This position offers an exciting opportunity to shape the success of a vibrant hospitality environment through innovative management and strategic planning. Responsibilities Lead and manage all restaurant operations, ensuring smooth day-to-day functioning and adherence to company standards. Develop and implement strategic plans to enhance operational efficiency, customer experience, and sales growth. Oversee financial management activities including profit & loss analysis, budgeting, cost control, and revenue optimization. Manage team recruitment, training, development, and performance evaluations to foster a motivated and high-performing workforce. Utilize data-driven decision making by analyzing Excel data reports on sales trends, labor costs, inventory levels, and operational metrics. Drive continuous process improvement initiatives using lean management principles to reduce waste and increase productivity. Collaborate with executive-level teams on business development strategies, project management initiatives, and operational improvements. Ensure compliance with health & safety regulations, licensing requirements, and quality standards across all restaurant functions. Supervise customer service standards to guarantee an outstanding dining experience that encourages repeat business. Lead efforts in sales enhancement through strategic marketing initiatives and exceptional team leadership in customer engagement. Skills Proven management experience within the hospitality or restaurant industry with strong supervisory skills. Expertise in profit & loss analysis coupled with financial management acumen for effective business oversight. Advanced proficiency in Excel data analysis for reporting on operational performance metrics. Strong project management capabilities with a focus on process improvement and operational excellence. Excellent team management skills with a focus on team development, leadership, and managerial communication. Strategic planning ability to align daily operations with long-term business goals. Customer service orientation with a focus on creating memorable guest experiences. Knowledge of lean management techniques to streamline processes and reduce waste. Ability to lead cross-functional teams at an executive level while fostering a collaborative work environment. Skilled in business development strategies that enhance sales and market presence within the hospitality sector. This role is ideal for motivated leaders eager to make a significant impact through strategic oversight and innovative management practices in a fast-paced restaurant setting!