B. F. Saul Company Hospitality Group

  • Restaurant Operations Manager

    DoubleTree by Hilton McLean Tysons
    Job Function
    Food & Beverage
    Full Time
  • Overview and Responsibilities

    Are you looking for a Great place to work?!  Our team at the new DoubleTree by Hilton McLean Tysons is looking for star talent.  Currently we are in need of a Restaurant Operations Manager.  If you believe you have what it takes to Wow our guests, we would Love to speak with you!!!


    Major Purpose: 

    To act as the Operations Manager who is responsible for supporting the mission, vision and values of First Watch Restaurants through all that he/she does in their role every day. The Operations Manager will work towards accomplishing stated goals and objectives to achieve desired results while focusing on the long-term profitability of the company while developing restaurant staff. 


    • To assist in meeting or exceeding established sales, revenue and profitability goals, SLEBITDA movement in a positive direction
    • Provide efficient and professional service at an appropriate level to meet or exceed customers’ expectations
    • Assist in the management of all revenues, cash or credit and company collateral - properly deposited and accounted for and are secured into the Company’s operating bank account
    • Ensure the integrity and operational functionality of all POS and security systems and equipment
    • Manage all internal/external communications in a timely and effective manner
    • Guide team members both front of the house and back of the house staff to meet established objectives
    • Ensure that the restaurant equipment is kept in satisfactory working order maintaining the highest degree of usability and cleanliness
    • Maintain safe working conditions as required by OSHA and federal, state and local governing bodies
    • Communicate with other management, hourly employees, and customers, providing positive feedback and promoting a positive image of the restaurant and good employee morale
    • Ability to perform the duties and responsibilities of all positions at the restaurant, proficient in performing such duties, and through instruction and supervision, train and develop both other managers and hourly employees
    • Regularly counsels and coaches employees, and has the authority to suspend employees pending review of the situation by the General Manager, or discharge an employee immediately for instances of serious misconduct as defined in the Employee Handbook
    • Along with the General Manager evaluates hourly staff via formal evaluations
    • Evaluates hourly employees on an on-going basis through proper and effective use of the weekly schedule
    • Leads a shift effectively - executes effectively use of the Daily Shift Card and Red Book
    • Trains staff in all proper EOD procedures, including check out procedures
    • Ensures maintenance of a safe and harassment free workplace
    • Takes quick and responsible action in solving problems and able to use reason when dealing with disciplinary issues
    • Completes all required paperwork on a timely basis
    • Prepares and posts weekly work schedules, and ensures the schedule is implemented properly
    • Assists in addressing issues resulting from violations on Health or Steritech Inspections in a timely and professional manner
    • Safeguards the Company assets, including funds, equipment, and the facility taking appropriate action as and when necessary
    • Assists in completing payroll, weekly, mid period and EOP administration work properly
    • Effectively promotes First Watch outside the restaurant
    • Obtains and maintains safe food handler certifications
    • Through communication with the General Manager, Regional Manager and Home Office, handles customer and staff incidents, accidents, injuries and complaints in a timely and efficient manner
    • Regularly interviews applicants for employment, assisting in making hiring decisions for the restaurant and regularly coaches and includes other managers in the process
    • Ensures compliance with Federal, local, and state laws, company policies and procedures



    Education: College degree or equivalent experience required. Serve Safe, TIPS or CARE beverage service certification or the ability to obtain certification is required.   

    Experience/Knowledge/Skills/Abilities: Three+ years of progressive restaurant or food and beverage experience required, with a minimum of one year supervisory/management experience.  Must have the ability to communicate well with all levels within and outside the organization, and be able to problem-solve with associates and guests.  Must be able to manage multiple priorities in a fast-paced environment. 

    Physical: Ability to lift, push and pull up to 50 pounds on a regular basis throughout shift.  Ability to lift, transport, and connect a keg weighing up to 150 pounds an occasional basis with assistance.  Requires ability to work extended hours based on business needs, with physically demanding responsibilities such as walking, standing, carrying, and moving throughout the shift.  


    Experience/Knowledge/Skills/Abilities: Prefer 5+ years of supervisory/management experience in a venue of similar brand, volume and reputation for focus on guest satisfaction.     

    EEO AA M/F/Vet/Disabled


    Sorry the Share function is not working properly at this moment. Please refresh the page and try again later.
    Share on your newsfeed