Restaurant Operations Manager

Restaurant Operations Manager

A popular restaurant in Kingston is seeking a highly experienced and results-driven Operations Manager to oversee and optimize daily restaurant operations.

JOB SUMMARY

The Restaurant Operations Manager is responsible for ensuring seamless and efficient

daily operations across the restaurant and a food preparation and distribution centre.

This position oversees both Front of House (FOH) and Back of House (BOH) activities at

the restaurant, while managing the coordination, logistics, and product flow from the

food preparation and distribution centre to the restaurant.

The role focuses on maintaining high standards of service, food quality, and safety while

optimizing costs and operational performance. The Restaurant Operations Manager

plays a critical part in team leadership, customer satisfaction, and the overall success

of both operations through proactive management, cross-functional collaboration, and

continuous improvement.

KEY RESPONSIBILITIES

• Multi-Site Operations Management

• Logistics and Supply Chain Coordination 

• Staff Coordination and Scheduling

• Customer Service

• Food Quality and Consistency

• Cost and Inventory Management

• Training and Development

• Health, Safety, and Compliance

• Maintenance and Equipment Management

• Reporting and Continuous Improvement

• Marketing and Brand Support

REQUIRED SKILLS / COMPETENCIES

• Proficiency in managing restaurant operations, including FOH and BOH.

• Ability to coordinate and optimize daily activities and staff schedules

• Ability to handle customer feedback and resolve issues effectively.

• Expertise in managing food, beverage, and supply inventory.

• Ability to control operational costs and manage budgets.

• Proficiency in using POS systems, inventory tools, and scheduling software

• Comprehensive understanding of health and safety regulations.

• Knowledge of kitchen and dining equipment maintenance.

• Ability to coordinate repairs and procure replacements efficiently.

• Strong Leadership skills

• Proficiency in setting goals, evaluating performance, and fostering engagement.

• Excellent communication skills for effective collaboration with staff, vendors,

and customers.

• Strong analytical and decision-making abilities to address operational

challenges.

• Effective time management and prioritization; able to work independently and

take initiative.

REQUIRED EXPERIENCE / EDUCATION

• 3–5 years of experience in restaurant or food service management.

• Proven track record of managing both FOH and BOH operations.

• Experience in staff training, performance management, and team development.

• Strong background in customer service and conflict resolution.

• Demonstrated expertise in inventory management and cost control.

• Bachelor’s degree in hospitality management, Business Administration, or a

related field (equivalent experience considered).

• Certifications in Food Safety and Restaurant Management are a distinct

advantage.