Restaurant Operations Manager

Supervise the kitchen and bar, oversee the food preparation and cooking, examine the quality and portion sizes to ensure the food is properly prepared; responsible to screen, recruit, train, hire and supervise the dining room and kitchen employees; develop training policies for new employees and direct the implementation for all established restaurant procedures; monitor existing employees to ensure compliance with existing food industry health standards; review all financial transactions including the inventory and operational budgets, plan menus with executive chef, oversee the control of all food supplies and equipment; maintain employee payroll, work records, and comply with all licensing laws, tax, wage and hour, unemployment and Social Security laws; maintain all supply and equipment purchases and ensure timely payment to distributors; develop and expand relationships with existing corporate clients to expand catering activities; and represent the restaurant at both private and corporate functions.

Requires: Bachelors or foreign equivalent in culinary arts, management or related field.