RETAIL OPERATIONS MANAGER (Restaurants)

This role requires a hands-on, hardworking individual with strong leadership, operational, and people-management skills to support long-term success.

• Supervise and coordinate restaurant operations to ensure smooth, efficient, and consistent service.
• Monitor kitchen and service standards to maintain food quality, hygiene, and customer satisfaction.
• Manage inventory, order supplies, control waste, and reduce operational costs.

• Hire, train, and develop front-of-house and back-of-house teams.
• Prepare staff schedules, ensuring proper shift coverage even during peak hours and late-night shifts.
• Provide coaching, motivation, and performance evaluations for all team members.

• Drive store-level performance through promotional strategies, upselling, and excellent service.
• Analyze financial reports and implement action plans to improve revenue and control costs.
• Collaborate with marketing teams to execute local promotions and brand campaigns.

• Handle customer feedback and resolve complaints promptly and professionally.
• Promote a customer-first culture across all touchpoints of the operation.
• Maintain a visible presence on the floor during service hours, especially during peak or late shifts.

• Ensure compliance with health and safety, sanitation, and food handling regulations.
• Conduct routine audits of operations, cleanliness, and employee conduct.
• Implement company policies and enforce restaurant brand standards consistently.

Job Requirements:

• Minimum 4–6 years of restaurant work related experience.

Skills & Attributes:

• Willingness to be on-site during early mornings, late nights, weekends, or holidays as needed.
• Must be physically fit to be active in a fast-paced restaurant environment.

Work Conditions:

• Must be comfortable working long hours on your feet.
• Willingness to travel between restaurant locations if required.
• Flexible schedule availability — especially for late shifts, holidays, or emergency coverage.
• Must be physically fit to be active in a fast-paced restaurant environment.