Restaurant Operations Manager

Job Summary of Restaurant Operations Manager:

As a Restaurant Operations Manager, your role involves overseeing the operations of the restaurant to ensure excellent seafood and beverage service is provided, aiming to enhance customer satisfaction. Your duties include recruiting, educating, and motivating the staff members who contribute to the restaurant's exceptional reputation.

Responsibilites of Restaurant Operations Manager:

• Enhancing sales and customer delight through effective strategies
• Establishing a secure and enjoyable atmosphere for team members to grow
• Making sure that all employment regulations are being followed
• Supervising team members' performance involves evaluating, training, mentoring, and managing disciplinary actions
• Choosing the best performers to join our successful group can make a significant impact
• Upholding safe food handling protocols and ensuring a pristine and secure setting for guests consistently

Red Lobster is known for its dedication to nurturing talent, with a strong emphasis on the development of its employees. They provide an acclaimed 11-week training program for new Restaurant Operations Manager, along with personalized growth strategies and continuous training initiatives to ensure staff stays competitive in their roles.

Our leadership guides and nurtures team members to help them quickly achieve their career aspirations. We are dedicated to empowering Restaurant Operations Manager by offering greater flexibility to manage their hectic schedules while assisting them in achieving their career objectives.

Benefits of Restaurant Operations Manager:

• Competitive base salary & achievable quarterly bonus eligibility
• Immediate eligibility for medical, dental, vision insurance
• 401K retirement savings plan (company match after 1 year of service)
• Paid vacation, dining discounts, tuition reimbursement program

Qualifications of Restaurant Operations Manager:

• One must have reached the age of 21
• Minimum of one year of experience in a managerial or supervisory role in the restaurant, hotel, retail, or general business sector is necessary
• Preferred qualifications include having more than two years of experience in managing a casual dining or full-service restaurant
• Possession of ServSafe certification and the capability to acquire necessary local and state certifications
• Bachelor's degree preferred