Operations Manager (International Restaurant)
Client of Hire Lebanese
Employer Active
Posted 2 hrs ago
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Nationality
Any Nationality
Gender
Not Mentioned
Vacancy
1 Vacancy
Job Description
Roles & Responsibilities
Job Purpose
The Operations Manager is responsible for overseeing the day-to-day operations of the restaurant, ensuring operational excellence, exceptional guest experience, profitability, and compliance with company standards. The role is accountable for driving performance across all departments, including Front of House (FOH), Back of House (BOH), bar operations, reservations, and support functions, while maintaining the highest standards of quality, service, food safety, and employee engagement.
Key Responsibilities
Operations Management
Oversee the daily operations of the restaurant to ensure smooth and efficient service.
Ensure full compliance with company policies, SOPs, and operational standards.
Monitor service quality and guest satisfaction, taking corrective action when necessary.
Ensure seamless coordination between FOH, BOH, bar, reservations, and support teams.
Conduct regular operational audits and inspections to maintain excellence.
Leadership & Team Management
Lead, coach, and develop restaurant managers, supervisors, and department heads.
Foster a culture of accountability, professionalism, and continuous improvement.
Conduct regular meetings, briefings, and performance reviews.
Identify training needs and support employee development initiatives.
Ensure proper staffing levels and workforce planning.
Financial Management
Manage and monitor the restaurant's P&L performance.
Control labor costs, food costs, beverage costs, and operational expenses.
Analyze sales, profitability, and productivity reports.
Develop and implement strategies to improve revenue and profitability.
Participate in budgeting and forecasting processes.
Guest Experience
Ensure the highest standards of customer service and hospitality.
Handle major guest complaints and ensure prompt resolution.
Monitor guest feedback and implement improvement plans.
Drive guest loyalty and repeat business initiatives.
Food Safety & Quality Assurance
Ensure compliance with food safety regulations, HACCP standards, and hygiene requirements.
Conduct regular food quality inspections and tasting sessions.
Monitor cleanliness, sanitation, and maintenance standards throughout the facility.
Ensure corrective actions are implemented promptly when deficiencies are identified.
Inventory & Cost Control
Oversee inventory management and stock control processes.
Monitor purchasing, receiving, and storage procedures.
Ensure proper portion control and recipe adherence.
Minimize waste, theft, and inventory discrepancies.
Strategic Planning & Business Development
Develop and implement operational improvement initiatives.
Support marketing and promotional activities to drive business growth.
Identify opportunities to improve productivity, efficiency, and profitability.
Participate in the planning and execution of new concepts, menus, and service enhancements.
Compliance & Administration
Ensure compliance with labor laws, health regulations, and company policies.
Review operational reports and ensure accurate documentation.
Maintain effective communication with senior management and stakeholders.
Ensure all required licenses, permits, and certifications remain valid.
Key Performance Indicators (KPIs)
Sales growth and revenue targets
Profitability and P&L performance
Food cost and labor cost percentages
Guest satisfaction scores
Employee turnover and retention
Hygiene and food safety audit results
Training completion rates
Operational compliance and SOP adherence
Qualifications
Education
Bachelor's Degree in Hospitality Management, Business Administration, or a related field.
Experience
Minimum 5 8 years of experience in restaurant operations management.
Proven experience managing high-volume restaurants or restaurant chains.
Strong understanding of FOH, BOH, bar, reservations, and financial operations.
Skills
Leadership and team management
Financial and business acumen
Strategic planning and problem-solving
Excellent communication and interpersonal skills
Knowledge of restaurant systems and reporting tools
Strong organizational and decision-making abilities
Personal Competencies
Results-oriented
Strong leadership presence
High level of accountability
Customer-focused mindset
Ability to work under pressure
Proactive and solution-oriented
Detail-oriented with strong operational discipline
Continuous improvement mindset
The Operations Manager is responsible for overseeing the day-to-day operations of the restaurant, ensuring operational excellence, exceptional guest experience, profitability, and compliance with company standards. The role is accountable for driving performance across all departments, including Front of House (FOH), Back of House (BOH), bar operations, reservations, and support functions, while maintaining the highest standards of quality, service, food safety, and employee engagement.
Key Responsibilities
Operations Management
Oversee the daily operations of the restaurant to ensure smooth and efficient service.
Ensure full compliance with company policies, SOPs, and operational standards.
Monitor service quality and guest satisfaction, taking corrective action when necessary.
Ensure seamless coordination between FOH, BOH, bar, reservations, and support teams.
Conduct regular operational audits and inspections to maintain excellence.
Leadership & Team Management
Lead, coach, and develop restaurant managers, supervisors, and department heads.
Foster a culture of accountability, professionalism, and continuous improvement.
Conduct regular meetings, briefings, and performance reviews.
Identify training needs and support employee development initiatives.
Ensure proper staffing levels and workforce planning.
Financial Management
Manage and monitor the restaurant's P&L performance.
Control labor costs, food costs, beverage costs, and operational expenses.
Analyze sales, profitability, and productivity reports.
Develop and implement strategies to improve revenue and profitability.
Participate in budgeting and forecasting processes.
Guest Experience
Ensure the highest standards of customer service and hospitality.
Handle major guest complaints and ensure prompt resolution.
Monitor guest feedback and implement improvement plans.
Drive guest loyalty and repeat business initiatives.
Food Safety & Quality Assurance
Ensure compliance with food safety regulations, HACCP standards, and hygiene requirements.
Conduct regular food quality inspections and tasting sessions.
Monitor cleanliness, sanitation, and maintenance standards throughout the facility.
Ensure corrective actions are implemented promptly when deficiencies are identified.
Inventory & Cost Control
Oversee inventory management and stock control processes.
Monitor purchasing, receiving, and storage procedures.
Ensure proper portion control and recipe adherence.
Minimize waste, theft, and inventory discrepancies.
Strategic Planning & Business Development
Develop and implement operational improvement initiatives.
Support marketing and promotional activities to drive business growth.
Identify opportunities to improve productivity, efficiency, and profitability.
Participate in the planning and execution of new concepts, menus, and service enhancements.
Compliance & Administration
Ensure compliance with labor laws, health regulations, and company policies.
Review operational reports and ensure accurate documentation.
Maintain effective communication with senior management and stakeholders.
Ensure all required licenses, permits, and certifications remain valid.
Key Performance Indicators (KPIs)
Sales growth and revenue targets
Profitability and P&L performance
Food cost and labor cost percentages
Guest satisfaction scores
Employee turnover and retention
Hygiene and food safety audit results
Training completion rates
Operational compliance and SOP adherence
Qualifications
Education
Bachelor's Degree in Hospitality Management, Business Administration, or a related field.
Experience
Minimum 5 8 years of experience in restaurant operations management.
Proven experience managing high-volume restaurants or restaurant chains.
Strong understanding of FOH, BOH, bar, reservations, and financial operations.
Skills
Leadership and team management
Financial and business acumen
Strategic planning and problem-solving
Excellent communication and interpersonal skills
Knowledge of restaurant systems and reporting tools
Strong organizational and decision-making abilities
Personal Competencies
Results-oriented
Strong leadership presence
High level of accountability
Customer-focused mindset
Ability to work under pressure
Proactive and solution-oriented
Detail-oriented with strong operational discipline
Continuous improvement mindset
Company Industry
- Restaurants
- Catering
- Food Services
Department / Functional Area
- Installation
- Maintenance
- Operations
- Repair
Keywords
- Operations Manager (International Restaurant)
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Client of Hire Lebanese
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