Restaurant Operations Manager

Job Summary of Restaurant Operations Manager:

As an IHOP Restaurant Operations Manager, you will lead the management of a designated restaurant by executing vital responsibilities aimed at ensuring smooth, effective, and profitable operations. Your role will involve overseeing both front-end and back-end functions, upholding IHOP's quality and service standards, and guiding your team to accomplish sales and operational objectives.

Responsibilities of Restaurant Operations Manager:

• Carry out the annual financial, grassroots restaurant marketing, patron service, and staff aims, methods, and operations for the specific unit
• Attract, educate, nurture, and keep team associates
• Offer regular guidance and supervision while ensuring the effective operation of the restaurant's hourly salary system.
• Deliver performance appraisals
• Enforce adherence to corporate policies within the organization
• It is imperative to follow standard operating procedures to uphold the quality and safety of food while also meeting presentation standards
• Follow through on maintaining and executing the correct procedures for handling registers and cash transactions.
• Put into action marketing initiatives that target a broad audience as well as specific local markets
• Finalize all essential forms and records.
• Ensure accurate handling of paperwork within specified timeframes.
• Manage personnel files containing appropriate employment and legal paperwork.
• Execute supplementary responsibilities as needed. This job delineation is not exhaustive.

Qualifications of Restaurant Operations Manager:

• Proficiency in handling, energizing, and advancing a team's progress
• Demonstrated leadership abilities
• Expertise in handling profit and loss statements and making appropriate adaptations to improve performance
• Three years or more of hands-on management experience in casual dining or a comparable field
• It is essential to hold a legal driver's license
• Skill in operating various restaurant machinery, covering both back-of-house and front-of-house operations, is essential.

Physical Demands of Restaurant Operations Manager:

• While performing the duties of this job, the employee regularly is required to stand, walk, and sit.
• The employee frequently is required to use hands to grasp, handle, or feel objects, tools, or controls; reach with hands and arms; stoop, kneel, crouch, talk or hear; and taste or smell.
• The employee regularly must lift and/or move up to 10 pounds and occasionally lift and/or move up to 30 pounds. Specific vision abilities required by this job include close vision and distance vision.

FAQ's:

Q) Does IHOP hire for breakfast-centric service?

A) Yes, breakfast is a primary focus.

Q) Are griddle cooking roles available?

A) Yes, cooks handle pancakes and breakfast items.

Q) Do servers manage high table turnover?

A) Yes, table pacing is important during peak hours.

Q) Are overnight shifts offered at some locations?

A) Yes, select restaurants operate 24 hours.

Q) Is early morning availability important?

A) Yes, opening shifts are common.