A restaurant operations manager is responsible for overseeing all aspects of a restaurant's operations, including: 
Staff management: Recruiting, training, and managing staff, including scheduling shifts and time off requests 
Customer service: Meeting and greeting customers, responding to complaints, and ensuring a positive customer experience 
Menu and pricing: Creating menus and daily specials, and planning pricing 
Inventory: Checking stock levels, ordering supplies, and managing inventory 
Compliance: Ensuring compliance with licensing laws and hygiene regulations 
Maintenance: Overseeing daily maintenance of equipment and the building 
Reporting: Creating detailed reports for the restaurant owner 
Vendor relations: Negotiating vendor contracts and maintaining vendor relationships 
Technology: Testing and implementing new technology 
Restaurant operations managers need to have strong communication, organizational, and customer service skills. They should also have a passion for hospitality and attention to detail. Many employers prefer that restaurant managers have a bachelor's degree in hospitality or training from a community college.