Description
The Restaurant Operations Manager provides direction and support to hourly employees in franchised or corporate establishments, reporting to the General Manager with minimal supervision. The role oversees employee training, opening and closing activities, operational standards, food preparation and packaging, food cost and quality controls, inventory and labor-cost analysis, and compliance with health and safety regulations. It requires knowledge of back-of-house and front-of-house operations, clear communication, intermediate math, restaurant equipment proficiency, six months of job-related experience, and applicable food-handler and stage-exam certifications. The position is physically demanding, involves frequent standing and lifting, and pays $15 per hour.
