As Operations Manager, you will lead the restaurant team and support the Directors in delivering the company mission, driving profitability by managing key projects, meeting personal KPIs, enforcing brand standards and maintaining operational excellence.
Key Responsibilities
- Lead the team of Area Managers/Restaurant Managers with the delivery of successful programmes in line with the Company’s business plan.
- Provide support to ensure all people issues are dealt with timely, correctly and consistently.
- Oversee operational recruitment to ensure hiring of the best candidates.
- Provide inspirational leadership to the Restaurant Management team resulting in celebration of success, personal development and robust succession plans.
- Develop and maintain effective working relationships across various groups aligned to the company culture and values.
- Share best practices and ways of working that enable delivery of all compliance standards.
- Identify and make recommendations for improvement and develop consistent and clear ways of working.
- To maximise the commercial potential through consistent ways of working and role modelling.
- Share best commercial practice with the Restaurant Management team to drive profitability in all restaurants.
- Understand and interrogate budgeted cost lines, particularly focusing on labour and variables, to identify opportunities for improvement.
Relationships
Reporting directly to the Directors, you will also work closely with the Group Head Chef, Admin Manager, Area Managers/Restaurant Managers and Outlet Chefs in your team.
Your relationship with customers is important as you will have the most interaction with them during their visit, therefore you will play an important part of their experience.
You will develop close working relationships across different restaurants, helping each other with labour and stocks. There will also be interaction with office support team, such as Finance, HR, Training, Food Development who visit restaurants regularly.
You will also interact with external partners and suppliers who should be treated in a professional manner.
Requirements - Skills
- Excellent verbal and written communications with good written and spoken English
- Excellent analytical skills, decision making and attention to details
- Excellent leadership, motivational and interpersonal skills
- Good organisation, planning, delegation and prioritizing skills
- Previous experience of working in a management role with at least 3 years of relevant hospitality experience
- Experience with back-of-house and kitchen flow
Requirements – Behaviour
- Team Player, work together as a team to achieve the goals set out by the company
- Service and guest orientated
- Personable and able to speak to colleagues and partners of all levels
- Self-motivated, innovative and proactive
- Positive, energetic and passionate about food
