Description
The Restaurant Operations Manager oversees all restaurant operations, including financial performance, product production, inventory, personnel, sales, marketing, guest service, compliance, scheduling, and profitability. The role manages the restaurant P&L, controls COGS and labor, develops and trains staff, resolves customer complaints, and ensures adherence to company standards. A high school diploma or equivalent is required, while three to five years of restaurant management experience and QSR experience are preferred; the role also requires strong customer service, employee relations, multitasking, physical stamina, and the ability to work in varying temperatures.
