Restaurant Manager

Restaurant Manager

Position Summary

The Restaurant Manager is responsible for overseeing and coordinating daily operations across the restaurant, live-food stations, delivery services, and production facility. This role ensures efficient food production, inventory management, distribution, and customer service while maintaining high standards of food quality, safety, operational efficiency, and regulatory compliance. The Restaurant Manager works closely with production teams, vendors, delivery personnel, and service locations to support business growth and deliver an exceptional customer experience.

Key Responsibilities

• Oversee daily operations across restaurant locations, live-food stations, delivery operations, and production facilities to ensure efficient service and product availability.
• Coordinate food preparation, production schedules, inventory management, and distribution activities across multiple locations.
• Manage the production of cold retail products, ensuring quality, consistency, proper packaging, labeling, and compliance with food safety and regulatory requirements.
• Plan, coordinate, and monitor daily delivery routes to hospitals, retail outlets, and other customer locations to ensure timely and accurate deliveries.
• Track delivery performance, resolve transportation and logistics issues, and maintain communication with drivers and receiving locations.
• Monitor inventory levels of ingredients, finished goods, packaging materials, and operational supplies to prevent shortages, reduce waste, and optimize costs.
• Collaborate with restaurant, production, and live-station teams to streamline workflows, improve productivity, and enhance operational efficiency.
• Ensure compliance with all food safety, sanitation, health department regulations, and live-station operational standards.
• Analyze sales, production, inventory, and delivery data to identify trends, improve forecasting accuracy, and support operational decision-making.
• Coordinate with vendors and suppliers to ensure timely procurement of ingredients, packaging materials, equipment, and operational supplies.
• Assist with menu updates, product development initiatives, and the successful launch of new products and services.
• Support workforce planning by assisting with employee scheduling, training, coaching, and performance monitoring across operational teams.
• Investigate operational, production, inventory, and delivery issues and implement corrective actions to improve service levels and customer satisfaction.
• Maintain effective communication between restaurant operations, service locations, production personnel, vendors, and delivery teams.
• Identify opportunities to improve productivity, reduce operating costs, enhance customer experience, and support business growth initiatives.
• Ensure adherence to company policies, quality standards, and operational procedures across all departments.

Qualifications

• Bachelor's degree in Hospitality Management, Business Administration, Supply Chain Management, Operations Management, or a related field preferred.
• 3+ years of restaurant, food production, food service, or operations management experience.
• Strong knowledge of restaurant operations, inventory control, food production, and distribution logistics.
• Understanding of food safety regulations, HACCP principles, sanitation standards, and health department requirements.
• Experience managing multiple operational functions and coordinating cross-functional teams.
• Strong leadership, organizational, problem-solving, and communication skills.
• Proficiency in Microsoft Office and inventory, scheduling, or restaurant management software.
• Ability to analyze operational data and implement process improvements.
• Ability to work in a fast-paced environment and manage multiple priorities effectively.

Key Competencies

• Leadership and Team Development
• Operations Management
• Inventory and Supply Chain Coordination
• Production Planning
• Logistics and Delivery Management
• Food Safety and Regulatory Compliance
• Data Analysis and Forecasting
• Customer Service Excellence
• Process Improvement
• Vendor and Supplier Management
• Communication and Collaboration
• Cost Control and Efficiency Management