Restaurant Manager

Job Description

FOH/BOH Operations Manager | Olde Nola Cookery

The Tone:
This is a full-time management role at Olde Nola Cookery, a restaurant establishment dedicated to delivering authentic culinary experiences inspired by the vibrant culture of New Orleans, LA. This integral position is based in New Orleans, ensuring an in-person presence to oversee daily operations. The FOH/BOH Operations Manager is a critical hire who will directly impact the guest experience and operational success of our high-volume restaurant. This role is fundamental to ensuring that both our front-of-house (FOH) and back-of-house (BOH) functions operate seamlessly and efficiently, upholding our commitment to quality service and culinary excellence.

The TL;DR
• Role: Full Time
• Type: Full-time
• Location: In-person, New Orleans, LA
• Pay: $60000–$65000 yearly
• Mission: This manager is responsible for the effective leadership and operational oversight of all front-of-house and back-of-house activities, ensuring high standards and efficiency in a busy restaurant environment.

What You’ll Actually Do
• Operational Leadership: Directly manage and coordinate all day-to-day front-of-house (FOH) and back-of-house (BOH) activities, ensuring peak operational performance, smooth service flow, and an exceptional dining experience even during the busiest periods.
• Team Supervision & Development: Oversee and guide restaurant staff across both FOH and BOH departments. This includes actively participating in scheduling, conducting effective training sessions, and executing performance reviews to foster a skilled and motivated team.
• Service & Quality Assurance: Implement and strictly maintain rigorous standards for both food quality and presentation, alongside ensuring the consistent delivery of high-quality customer service to all guests within our high-volume restaurant setting.
• Efficiency Management: Develop, implement, and continuously monitor operational procedures and systems designed to optimize workflow, reduce bottlenecks, and maximize overall efficiency across all key restaurant functions.
• Problem Resolution: Proactively address and effectively resolve any operational challenges, staff issues, or guest concerns that arise, ensuring minimal disruption to service and maintaining high levels of guest satisfaction.

The Must-Haves
• Background: This role requires a professional at a Manager career level, with a strong foundational understanding of comprehensive restaurant operations, specifically encompassing both front-of-house and back-of-house management disciplines.
• Experience: A minimum of 2-3 years of proven experience in managing high-volume restaurant environments is essential, demonstrating the ability to handle complex operational demands efficiently.
• Skills: Core skills include proficient high-volume restaurant management, adept front-of-house operations management, and expert back-of-house operations management.