Food Service Operations Manager
3 weeks ago
OVERVIEW
The Food Service Operations Manager (FSOM) is accountable for overseeing the daily functions of a single dining establishment, ensuring exceptional guest experiences while achieving desired business outcomes such as enhanced sales, profitability, and employee retention. The FSOM leads the management team within the restaurant and is responsible for financial oversight, operational efficiency, team development, customer service excellence, and compliance with company standards across all shifts. This role requires the ability to work extended and/or irregular hours, including additional shifts as necessary for optimal restaurant performance. The FSOM reports to a Business Manager (BM) and directly supervises Team Members and Assistant Managers. Interaction with restaurant staff, management, customers, field operations personnel, and external vendors is a key aspect of this position.
KEY RESPONSIBILITIES
Ensures the efficient and precise preparation of menu items for timely customer service in accordance with established operational guidelines. Inspires and directs team members to exceed customer expectations through prompt and friendly service in a clean environment, while consistently upholding quality, service, and cleanliness standards. Provides guidance and constructive feedback to staff and managers regarding their roles, company products, processes, and policies; leads the management team in attracting, selecting, and retaining talented crew members. Takes full accountability for the restaurant's financial performance by implementing effective marketing strategies and adhering to cash control and security protocols. Manages inventory, oversees labor costs, and utilizes financial reporting to improve restaurant performance. Enforces adherence to government regulations, employment laws, food safety standards, and company policies across all restaurant operations.REQUIRED QUALIFICATIONS
Must be at least 18 years old. Possession of a diploma or equivalent qualification is required. Demonstrated leadership and team development capabilities. A minimum of four (4) years of proven experience in the food and beverage or hospitality sector is preferred. Proficiency in English, mathematics, and Windows software is essential.Successful candidates must be willing to work a flexible full-time schedule, including weekends and holidays, and must complete the pre-employment background check and Basic Food Hygiene training.
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