Restaurant Operations Leader

The Restaurant Operations Leader is the dynamic executive responsible for driving profitability, enhancing guest satisfaction, empowering team members, and ensuring smooth operations within the restaurant. This role involves managing the daily activities of a single restaurant under the guidance of the District Manager while overseeing a team consisting of an Assistant Manager, Hourly Shift Coordinators, and Team Members (20-45 employees). Key Responsibilities: Profitability Accountable for the restaurant's Profit & Loss statement, actively working towards achieving financial goals. Analyze key P&L elements to improve the restaurant's profitability. Boost sales by delivering excellent guest service, fostering team development, and managing operations efficiently. Guest Experience Inspire and guide team members to provide exceptional, friendly, and quick service in a clean environment. Oversee guest satisfaction, swiftly resolving any issues that arise. Utilize feedback from guests to identify root causes of issues and implement effective action plans. Engage with the community to attract potential guests and lead local marketing initiatives. Team Development Lead recruitment and selection efforts to build a strong and effective restaurant team. Onboard and train new team members through a comprehensive certification process. Encourage and motivate the restaurant team using recognition programs. Provide constructive coaching and feedback to enhance individual and team performance. Operational Excellence Manage labor effectively by optimizing Manager staffing and scheduling Team Members. Ensure compliance with government regulations, employment laws, and company policies. Uphold operational and brand standards within the restaurant. Step in and fulfill the duties of the Assistant Manager & Hourly Shift Coordinator when needed. Qualifications and Skills: Must be at least eighteen (18) years of age. High School Diploma or GED required; 2 years of college preferred. 1-2 years of previous restaurant management experience. Strong understanding of Profit & Loss management and factors impacting restaurant profitability. Ability to prioritize tasks and manage time effectively to meet deadlines. Proven leadership skills. Solid understanding of guest service principles. Availability to work evenings, weekends, and holidays. Willingness to work long or irregular shifts as necessary to ensure the restaurant operates smoothly.

Created: 2026-03-04