Job Abstract

Restaurant Operations Manager

Commerce, CA

Position Summary:

The Restaurant Operations Manager is responsible for the development, implementation, and continuing assessment and maintenance of restaurant operational procedures, equipment, process to improve operational efficiencies and customer experience.

Essential Duties and Responsibilities:

• Manages and develops operational support activities for new product tests, promotions, equipment, and other operational programs.

• Develops operational procedures, partners with Training Department to create/improve training programs for the restaurant department, solicits feedback from district and restaurant management and evaluates test’s results.

• Creates/implement SOPs, Opening/Closing procedures, deployment and other initiatives that support the restaurant operations.

• Makes recommendations and/or consults with management on product, process, and equipment issues related to achieving strategic goals.

• Evaluates products, processes, and procedures, identifies opportunities for product/process simplification and/or deletion.

• Develops and evaluates systems that focus on cost controls (shrink, packaging, etc.)

• Analyze labor utilization, facility layout, equipment to evaluate kitchen effectiveness and identifies areas of opportunity.

• Works cross functionally with other departments in multiple restaurant projects.

• Ensures compliance with Chedraui USA standards.

• Maintains log of all project activities, outcomes and recommendations to ensure proper document retention of information.

• Performs other related duties, tasks, and responsibilities as required, assigned and directed.

Education and/or Experience:

• Bachelor’s degree or equivalent, preferably in Business Management or related field.

• 3+ years of related restaurant management experience.

License/Certifications:

• A ServSafe license is required.

Other Skills/Knowledge/Abilities:

• Working knowledge of restaurant operational systems and implementation.

• Working knowledge of personal computers, and BOH inventory.

• Time management and ability to work independently.

Physical Demands:

• Ability to travel to restaurants and other locations to support projects.

• Out of state travel up to 25%.

• Ability to operate food equipment (fryers, grills, ovens, etc.).