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Key Responsibilities and Required Skills for Restaurant Operations Manager

💰 $60,000 - $95,000

RestaurantsOperationsManagementHospitality

🎯 Role Definition

A Restaurant Operations Manager is responsible for driving consistent guest satisfaction, profitability, and operational excellence across one or multiple restaurant locations. This role owns P&L performance, enforces SOPs, develops and coaches management teams, ensures compliance with food safety and labor regulations, and implements process improvements to scale operations, reduce costs, and elevate brand standards.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Assistant Restaurant Manager with multi-shift supervisory experience.
  • Shift Supervisor or Floor Manager with demonstrated leadership and operational results.
  • District or Area Trainer with strong coaching and process implementation background.

Advancement To:

  • Regional or Area Director of Operations overseeing multiple regions.
  • Director of Operations / VP of Operations for a multi-concept portfolio.
  • Franchise/Operations Partner or Chief Operating Officer in fast-growing concepts.

Lateral Moves:

  • Training & Development Manager (Operational Training)
  • Food & Beverage Director or Catering Operations Manager

Core Responsibilities

Primary Functions

  • Own day-to-day operations and P&L performance for assigned restaurant(s), creating monthly and quarterly forecasts, analyzing variances, and implementing corrective actions to meet revenue and profit targets.
  • Develop, implement and maintain standard operating procedures (SOPs) to ensure consistent guest experience, efficient back-of-house and front-of-house workflows, and scalable operational standards across locations.
  • Lead recruiting, hiring, onboarding, and retention strategies for managers, chefs, and hourly staff, building high-performing teams and reducing turnover through development plans and career pathways.
  • Create and manage labor forecasts and schedules using labor management tools to optimize labor cost while ensuring sufficient coverage for peak business hours and promotional activity.
  • Conduct regular restaurant inspections and audit processes (quality, cleanliness, sanitation), ensuring compliance with local health codes, ServSafe/HACCP standards, and corporate food safety programs.
  • Drive guest satisfaction and brand standards by analyzing guest feedback, mystery shopper reports, and online reviews, then directing targeted action plans to improve NPS and guest retention.
  • Manage inventory control and food cost by establishing par levels, cycle counts, and ordering processes; negotiate with vendors to secure favorable pricing, delivery terms, and quality standards.
  • Lead capital projects and remodels from planning through execution, coordinating with vendors, contractors, and internal stakeholders to minimize operational disruption and control costs.
  • Implement merchandising, menu execution and promotional plans in coordination with marketing and culinary leadership to maximize upsells, check averages, and campaign ROI.
  • Train, mentor, and coach restaurant leaders and shift supervisors on performance management, conflict resolution, coaching techniques, and career development, including writing performance reviews and improvement plans.
  • Monitor and enforce cash handling, POS reconciliation, and theft-prevention procedures; investigate variances and recommend strengthened controls to protect revenue and assets.
  • Partner with finance and accounting to manage accounts payable, vendor invoices, and monthly close tasks; ensure compliance with expense policies and accurate P&L reporting.
  • Use data and operational dashboards to set and measure KPIs (sales, labor, food cost, waste, table turn, average check) and translate insights into prioritized action plans.
  • Oversee supplier relationships and coordinate purchasing to control costs, maintain product quality standards, and evaluate new sourcing opportunities for scale and margin improvement.
  • Ensure compliance with employment laws, wage and hour rules, and company policies; partner with HR on investigations, disciplinary actions, and complex employee relations issues.

Secondary Functions

  • Design and lead operational training programs and certifications to upskill managers and hourly employees on service standards, food safety, and opening/closing procedures.
  • Support launch and ramp strategies for new units, including pre-opening staffing plans, operational playbooks, and initial financial tracking to hit first-quarter performance targets.
  • Lead continuous improvement initiatives such as Lean, Kaizen, or Six Sigma pilot projects to improve throughput, reduce waste, and shorten service times.
  • Coordinate catering and special events execution, liaising with sales and culinary teams to ensure accurate pricing, staffing, and delivery logistics that protect margin.
  • Maintain and optimize technology stack (POS, inventory management, labor scheduling, mobile ordering) including rollout, user training, and feedback loops to increase adoption and operational efficiency.
  • Prepare and present recurring performance reviews and strategic business reviews to district and corporate leadership, highlighting trends, opportunities, and risk mitigation plans.
  • Manage emergency response procedures including business continuity planning, incident reporting, and disaster recovery for location-level issues (power outages, food recalls, severe weather).
  • Drive local community engagement and partnership initiatives to increase brand visibility, support local marketing campaigns, and grow catering and group sales pipelines.

Required Skills & Competencies

Hard Skills (Technical)

  • P&L ownership and financial analysis: revenue forecasting, margin management, variance analysis, and budget creation.
  • Strong proficiency in Excel (pivot tables, VLOOKUP/INDEX-MATCH, basic macros) and experience using reporting tools and dashboards.
  • Experience with restaurant POS systems (e.g., Toast, Aloha, Clover), labor scheduling software (e.g., HotSchedules, Schedulefly), and inventory platforms.
  • Food safety and sanitation knowledge with certifications such as ServSafe Manager, HACCP familiarity, and local certified food manager credentials.
  • Inventory management and procurement: par level setting, cycle counts, vendor negotiation, and supplier onboarding.
  • Workforce management: labor forecasting, labor law compliance, scheduling, timekeeping systems, and experience optimizing labor productivity.
  • Project management skills for remodels, equipment installs, and new-unit openings including RFP management and vendor coordination.
  • CRM and guest feedback platform usage (e.g., OpenTable, Yelp for Business, Salesforce Service Cloud) for guest experience insights and recovery.
  • Familiarity with marketing and promotions measurement: promo lift analysis, menu engineering, menu pricing, and unit-level ROI tracking.
  • Knowledge of POS reconciliation, cash handling controls, and anti-fraud measures.

Soft Skills

  • Strong leadership and people development skills with a coaching-first approach to grow high-performing, accountable teams.
  • Excellent communication skills: clear verbal and written communication with frontline staff, corporate teams, and external vendors.
  • Analytical mindset with the ability to translate operational data into prioritized action plans and measurable outcomes.
  • Problem-solving and decisive judgment under pressure during service peaks, incidents, or staffing shortages.
  • Customer-centric focus with a passion for creating outstanding guest experiences and resolving escalations professionally.
  • Time management and organizational skills to juggle multi-unit priorities, deadlines, and competing objectives.
  • Strong interpersonal skills and cultural sensitivity for working diverse teams and customer demographics.
  • Adaptability and resilience in a fast-paced, evolving restaurant environment and foodservice marketplace.
  • Conflict resolution and coaching to handle employee relations and performance improvement conversations.
  • Strategic thinking with the ability to balance short-term operational needs with long-term growth and scalability.

Education & Experience

Educational Background

Minimum Education:

  • High school diploma or GED. Equivalent work experience in operations and leadership will be considered.

Preferred Education:

  • Bachelor's degree in Hospitality Management, Business Administration, Food Service Management or related field.

Relevant Fields of Study:

  • Hospitality Management
  • Business Administration
  • Culinary Arts
  • Food Service Management
  • Operations Management

Experience Requirements

Typical Experience Range: 3–7 years of progressive restaurant management experience, including multi-unit or high-volume unit responsibility.

Preferred:

  • 5+ years in multi-unit operations or as an Area/District Manager for a quick service, fast casual, or full-service restaurant brand.
  • Proven track record of meeting sales targets, improving margins, and reducing labor and food costs.
  • Certifications: ServSafe Manager or equivalent food safety certification; leadership or operational certifications a plus.
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