Key Responsibilities of a Restaurant Operations Manager
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1. Ensure impeccable presentation, lighting, music, cleanliness, table presentation, and staff uniform standards during venue openings and closings.
2. Lead customer complaint resolution and enhance the guests' in-store experience by executing checks on staff's table maintenance to uphold Light Years service standards.
3. Continuously educate staff on wine service and basic wine knowledge.
4. Guarantee all staff members are trained in compliance with the Light Years food safety program, maintaining high hygiene standards within the restaurant.
5. Assist Venue Managers in conducting training for junior and casual staff members in FOH responsibilities.
6. Participate in weekly meetings with Venue Managers to discuss team feedback and development.
7. Advise Venue Managers about changes to the roster and rosters needs for specific days such as public holidays or events.
8. Develop a comprehensive understanding of the reservations system and bookings.
9. Complete evening reconciliation in the venue and submit the Daily EOSR to all Owners, Ops Managers, Venue Managers, and Accounting team.
10. Ensure timely distribution of the EOSR to all key parties, detailing day sales, labour, incidents, and maintenance requirements.
11. Keep records of broken items or items in need of repair within the venue, promptly notifying Venue Managers.
12. Regularly review and maintain the Light Years opening and closing checklists, ensuring they are constantly updated, displayed, and checked off.
13. Participate in weekly deep cleaning of both the FOH and BOH areas as outlined by Venue Managers.