Restaurant Operations Manager
The Restaurant Operations Manager oversees the overall restaurant performance, including financial management, product quality, inventory control, personnel management, sales, and marketing. Their primary objective is to ensure the restaurant operates in accordance with established operational guidelines set by senior management.
Key Responsibilities:
* Hire and train employees on all company safety and operational policies and procedures.
* Evaluate and discipline employees while maintaining a positive work environment.
* Ensure compliance with all written and oral rules of store operations and procedures.
* Assist in taking and preparing customer orders using friendly, sanitary, and food control procedures.
* Maintain a safe working environment by following all safety rules and procedures.
* Properly staff the store based on sales volume or as approved by senior management.
* Ensure the store is opened and ready for business by the required time and remains in full operation until approved closing time.
* Complete all paperwork and cash deposits before store operations begin.
* Maintain a working knowledge of approved DQ products and their formulas.
* Serve customers in a fast, courteous, and friendly manner.
* Communicate effectively with customers and fellow employees about orders, training, and employee needs.
* Satisfy local and state government health requirements.
Qualifications:
* A high school diploma is required.
* Three or more years of management experience at a restaurant chain is preferred.
* A proven track record of managing COGS and labor is essential.
* The ability to work a minimum of 50 hours of scheduled time per week, including two closing shifts per week, one of which must be a weekend shift.
* Flexibility to work varied hours and days to support business needs.
Please contact HR for further information regarding physical requirements of the position.