Job Summary 

A new chef-inspired restaurant concept in a prime Port of Spain location is preparing for launch and is seeking a hands-on Restaurant Operations Manager to lead day-to-day operations. 

The business will focus on high-quality food, efficient kitchen execution, delivery, takeout, catering, digital ordering, and strong customer service. The Restaurant Operations Manager will be responsible for supporting the launch process, managing staff and suppliers, maintaining food and service standards, and ensuring that the restaurant operates efficiently, consistently, and profitably. 

This role is suited to an experienced restaurant operator who understands kitchen coordination, order fulfillment, customer service, cost control, staff supervision, inventory management, supplier coordination, and the operating discipline required to launch and manage a new food-service business. 

Key Responsibilities 

Operations Management 

• Oversee the day-to-day operations of the restaurant, ensuring smooth and efficient workflows across kitchen production, order processing, packaging, dispatch, takeout, and catering. 

• Support the pre-opening and launch process, including operational readiness, staffing, supplier coordination, menu trials, service testing, and implementation of operating procedures. 

• Coordinate with the culinary team to ensure consistent food preparation, portion control, presentation, packaging, and quality. 

• Ensure that the restaurant is properly prepared for daily service, including staffing levels, inventory availability, equipment readiness, cleanliness, and order channel functionality. 

• Monitor order flow during peak periods and address operational issues quickly and professionally. 

Delivery, Takeout and Order Fulfillment 

• Manage the execution of delivery, takeout, pickup, and direct-order services. 

• Ensure that all orders are prepared accurately, packaged properly, and dispatched or handed over on time. 

• Coordinate with third-party delivery platforms, internal staff, customer service personnel, and delivery partners, as required. 

• Monitor order accuracy, preparation times, delivery issues, customer complaints, and service recovery requirements. 

• Support practical systems for managing website orders, app-based orders, phone orders, WhatsApp orders, and other customer ordering channels. 

Staff Leadership and Development 

• Recruit, train, schedule, supervise, and support restaurant staff, including kitchen, service, order coordination, dispatch, and customer support personnel. 

• Build a positive, disciplined, and accountable team culture focused on quality, speed, cleanliness, professionalism, and customer satisfaction. 

• Set clear expectations for staff conduct, punctuality, hygiene, productivity, teamwork, and service standards. 

• Conduct performance reviews and provide coaching, feedback, and corrective action where required. 

• Ensure staffing levels are aligned with expected customer demand, service periods, catering orders, and promotional activity. 

Customer Experience and Service Standards 

• Ensure that customers receive reliable, professional, and high-quality experience across all service channels, including delivery, takeout, catering, digital, phone, and in-person interactions. 

• Respond promptly and professionally to customer complaints, delayed orders, incorrect orders, and service issues. 

• Work with the culinary and service teams to correct recurring service issues and continuously improve customer experience. 

• Maintain high standards for packaging, presentation, temperature, food integrity, order accuracy, and order completeness. 

• Support the company’s goal of building customer loyalty through consistency, responsiveness, and quality. 

Financial Performance and Cost Control 

• Support the company’s financial performance by managing controllable operating costs, including food cost, labor cost, wastage, packaging, delivery-related costs, and supplier expenses. 

• Monitor daily sales, order volumes, high-performing items, slow-moving items, customer demand patterns, and other relevant operating indicators. 

• Work with the finance team and Directors to track expenses, manage budgets, control wastage, and improve profitability. 

• Prepare basic operational reports, including sales summaries, staffing matters, supplier issues, cost concerns, customer feedback, and performance against key targets. 

• Identify practical opportunities to increase revenue, improve efficiency, reduce costs, and strengthen daily operations. 

Inventory, Purchasing and Supplier Coordination 

• Oversee inventory control, stock monitoring, ordering processes, and availability of key ingredients, packaging, and operating supplies. 

• Coordinate with suppliers to ensure quality, consistency, timely delivery, and cost efficiency. 

• Monitor stock usage, wastage, spoilage, shortages, and product availability. 

• Work with the culinary team to ensure purchasing aligns with menu requirements, demand forecasts, catering orders, and promotional activity. 

• Maintain proper receiving, storage, rotation, and food safety procedures. 

Catering, Corporate Orders and Revenue Support 

• Support the execution of catering orders, corporate meals, family orders, and other high-value revenue opportunities. 

• Coordinate staffing, production planning, packaging, timing, delivery logistics, and customer communication for larger or more complex orders. 

• Assist the Directors in identifying opportunities for corporate clients, repeat orders, partnerships, and customer retention. 

• Ensure that catering and corporate orders are executed professionally and to agreed standards. 

Digital Channel and Marketing Coordination 

• Work with the company’s marketing, website, social media, and technology partners to ensure that operating information is accurate and up to date across customer-facing platforms. 

• Monitor customer feedback, reviews, order trends, and digital channel issues that may affect operations. 

• Ensure menu availability, pricing, promotions, product descriptions, and order options are properly communicated to customers. 

• Support marketing campaigns and promotional activities by ensuring the restaurant is operationally prepared for expected increases in demand. 

• Coordinate with relevant service providers to address website, ordering, platform, or customer communication issues affecting the restaurant’s operations. 

Compliance, Hygiene and Food Safety 

• Ensure full compliance with food safety, hygiene, health, labor, and regulatory requirements. 

• Maintain proper cleaning schedules, storage practices, food handling procedures, equipment checks, pest control coordination, and sanitation records. 

• Enforce staff hygiene, uniform, safety, and workplace conduct standards. 

• Prepare the restaurant for inspections and ensure corrective actions are implemented promptly where required. 

• Maintain a safe, clean, organized, and professional work environment. 

Reporting and Communication 

• Provide regular operational updates to the Directors, including performance, staffing, customer issues, supplier matters, cost concerns, and operational risks. 

• Escalate urgent issues promptly, including equipment failures, food safety concerns, staffing gaps, service breakdowns, customer complaints, or supplier disruptions. 

• Maintain clear internal communication across kitchen, service, order coordination, finance, suppliers, marketing partners, and ownership. 

Requirements and Qualifications 

Required Experience 

• Proven experience in managing restaurant operations, hospitality operations, catering, quickservice restaurants, delivery-based food businesses, or a related environment. 

• Strong understanding of kitchen coordination, order fulfillment, customer service, staffing, inventory, cost control, supplier coordination, and daily restaurant operations. 

• Experience supervising teams in a fast-paced food-service environment. 

• Working knowledge of food safety, hygiene standards, stock control, supplier coordination, and customer complaint handling. 

• Ability to manage delivery, takeout, and digital order channels, or the willingness and capability to learn quickly. 

Preferred Experience 

• Experience supporting the launch or opening of a new restaurant, food-service outlet, catering operation, or hospitality business. 

• Experience with POS systems, online ordering platforms, delivery aggregators, WhatsApp / phone ordering, inventory systems, or basic operational reporting. 

• Experience managing catering, corporate orders, or high-volume meal production. 

• Exposure to chef-led, premium casual, quick-service, delivery-first, or hybrid restaurant models. 

Skills and Competencies 

• Strong leadership and people management skills. 

• Excellent organizational and time-management ability. 

• Calm, practical decision-making under pressure. 

• Commercial awareness and basic financial discipline. 

• Strong communication and interpersonal skills. 

• High standards for cleanliness, food quality, customer service, and accountability. 

• Ability to build systems, follow procedures, and improve workflows. 

• Hands-on operating style with willingness to be present during critical service periods. 

• Professional judgment, discretion, and ownership mentality. 

Education 

A degree or diploma in Hospitality Management, Culinary Management, Business Administration, Operations Management, or a related field would be an asset. Equivalent practical experience (ie. >10 years) in managing a restaurant or food-service operations will be strongly considered. A competitive compensation package will be offered based on the experience and skills of the successful candidate.