Position: Operational Restaurant Manager
Reports to:
Operation Manager
Location: The Lemon Tree & Co., Athens Riviera
Employment Type: Full-time
Position Overview:
The Operational Restaurant Manager is responsible for
leading and overseeing all aspects of restaurant operations, including staff
management, customer service, financial performance, and compliance with health
and safety regulations. The role requires a hands-on leader who can ensure
smooth daily operations, maintain high service and food quality standards, and
drive business profitability.
Key Responsibilities:
1.Operations & Service Management:
- Oversee the day-to-day
operations of the restaurant, ensuring seamless service.
- Ensure compliance with company
policies, food safety regulations, and hygiene standards.
- Monitor food quality, portion
control, and presentation to maintain brand standards.
- Implement and improve service
procedures to enhance the guest experience.
- Handle customer complaints and
feedback promptly and professionally.
2. Staff Leadership & Team Management:
- Recruit, train, and manage a
team of front-of-house and back-of-house staff.
- Create and maintain work
schedules, ensuring adequate staffing at all times.
- Conduct regular staff meetings,
performance reviews, and training sessions.
- Foster a positive and
productive work environment to maintain high employee morale.
- Address staff concerns and
resolve conflicts efficiently.
3.Financial & Inventory Control:
- Monitor restaurant sales,
costs, and profitability, taking action where needed.
- Develop and manage budgets,
ensuring cost control without compromising quality.
- Oversee inventory management,
stock levels, and supplier negotiations.
- Review financial statements,
sales reports, and labor costs to optimize performance.
- Ensure proper handling of cash,
POS transactions, and financial records.
4.Marketing & Business Development:
- Work with the marketing team to
implement promotional strategies, special events, and seasonal campaigns.
- Analyze customer preferences
and market trends to identify new opportunities for business growth.
- Build strong relationships with
customers and community partners to enhance brand reputation.
5.Compliance & Safety:
- Ensure all health and safety
regulations are strictly followed.
- Conduct regular inspections and
audits to maintain compliance.
- Train staff on food safety,
emergency procedures, and customer service excellence.
Qualifications & Experience:
- Experience: Minimum 5-7 years of experience in the restaurant/hospitality
industry, with at least 3 years in a managerial role.
- Education: Bachelor’s degree in Hospitality Management, Business
Administration, or a related field is preferred but not required.
Skills:
- Strong leadership and team
management skills.
- Excellent customer service and
communication abilities.
- Knowledge of restaurant
operations, financial management, and cost control.
- Ability to work in a fast-paced
environment and handle pressure.
- Availability: Must be willing
to work flexible hours, including evenings, weekends, and holidays.