Restaurant Operations Manager

Lead the opening shift process, manage food ordering and inventory, and maintain recipe builds while overseeing back-of-house systems and storage organization. Organize and supervise daily opening and closing shifts to ensure exceptional guest and employee experiences, providing leadership to hourly and management teams. Respond immediately to guest and employee needs, assist the GM in managing costs and driving sales, and partner with management to interview, hire, and train back-of-house staff. Perform regular inventories of food, beverage, and supplies, place orders, and inspect deliveries. Work a variety of days and shifts including early mornings, late nights, and weekends, with occasional overnight travel.