OPERATIONS MANAGER chez None

Position Summary

The Operations Manager oversees the daily operations of a fine dining restaurant, ensuring the highest standards of service, guest satisfaction, and operational excellence. This role is responsible for supervising front-of-house (FOH) and back-of-house (BOH) functions, managing staff performance, maintaining quality and safety standards, and driving financial and operational goals. The ideal candidate is a hands-on leader with strong attention to detail and a passion for hospitality.

Key Responsibilities

· Guest Experience: Ensure every guest receives exceptional service consistent with fine dining standards; resolve guest concerns promptly and professionally.

· Staff Leadership: Recruit, train, and manage FOH and BOH staff; foster a culture of professionalism, teamwork, and continuous improvement.

· Daily Operations: Oversee reservations, table management, service flow, and kitchen coordination to maximize efficiency and guest satisfaction.

· Quality Assurance: Maintain strict standards for food presentation, service etiquette, cleanliness, and ambiance.

· Compliance & Safety: Ensure compliance with health, safety, and food handling regulations; monitor adherence to company policies and liquor laws.

· Inventory & Cost Control: Manage purchasing, vendor relationships, inventory levels, and cost controls to achieve financial targets.

· Scheduling & Labor Management: Create efficient schedules, monitor labor costs, and ensure adequate staffing levels for peak service times.

· Financial Oversight: Assist with budgeting, forecasting, and analyzing sales and expenses; implement strategies to drive profitability.

· Reporting: Prepare and present operational reports, including sales, labor, and customer feedback, to ownership/upper management.

· Event Management: Coordinate private dining events, special functions, and wine dinners to ensure seamless execution.

Qualifications

· Bachelor’s degree in Hospitality Management, Business, or related field preferred.

· 3–5 years of management experience in fine dining or upscale restaurant operations.

· Strong knowledge of food & beverage operations, wine service, and hospitality standards.

· Proven leadership skills with the ability to train, mentor, and motivate staff.

· Excellent communication, organizational, and problem-solving skills.

· Proficiency with POS systems, reservation platforms, and MS Office.

· Food Safety and Alcohol Service certifications preferred.

Key Competencies

· Commitment to luxury service standards

· Leadership and team development

· Financial and operational acumen

· Strong interpersonal and guest relations skills

· Ability to thrive under pressure and in a fast-paced environment

Work Environment

This position requires flexibility to work evenings, weekends, and holidays. The role involves active floor management during service and occasional administrative duties in an office setting.