ZipRecruiter

Log In

1

Restaurant Operations Jobs (NOW HIRING)

next page

Showing results 1-20

All JobsRestaurant Operations Jobs

Restaurant Operations information

See salary details

$32K

$63.6K

$93K

How much do restaurant operations jobs pay per year?

As of Aug 17, 2026, the average yearly pay for restaurant operations in the United States is $63,576.00, according to ZipRecruiter salary data. Most workers in this role earn between $55,000.00 and $68,000.00 per year, depending on experience, location, and employer.

What are restaurant operations?

Restaurant operations refer to the day-to-day activities required to run a restaurant efficiently and profitably. This includes managing staff, overseeing food preparation, ensuring customer satisfaction, maintaining inventory, adhering to health and safety regulations, and handling financial aspects such as budgeting and cost control. Effective restaurant operations are essential for delivering quality dining experiences and achieving business goals.

What are the key skills and qualifications needed to thrive in restaurant operations, and why are they important?

To thrive in Restaurant Operations, you need experience in food service management, knowledge of health and safety regulations, and often a degree in hospitality or business. Familiarity with point-of-sale (POS) systems, inventory management software, and scheduling tools is typically required. Strong leadership, problem-solving, and interpersonal communication skills set top performers apart in this field. These abilities are essential for ensuring smooth daily operations, high-quality customer service, and profitability in a dynamic restaurant environment.

What are some common challenges faced in restaurant operations and how are they typically addressed?

Restaurant operations professionals often encounter challenges such as managing fluctuating customer demand, ensuring consistent food quality, and maintaining efficient staff scheduling. These challenges are typically addressed through effective communication, use of restaurant management software, and regular staff training. Additionally, strong leadership and adaptability are key to resolving unexpected issues, such as supply shortages or equipment breakdowns, while still providing excellent customer service.

What is the difference between Restaurant Operations vs Restaurant Managers?

AspectRestaurant OperationsRestaurant Managers
Primary FocusOverseeing overall restaurant functions, processes, and efficiencyManaging daily staff, customer service, and shift operations
CredentialsExperience in restaurant management, certifications like ServSafeExperience in hospitality, leadership skills, certifications like ServSafe
Work EnvironmentStrategic planning, coordination across departmentsFrontline management, direct interaction with staff and customers
Employer UsageRestaurants, hospitality companies, franchise chainsRestaurants, food service establishments

Restaurant Operations roles focus on the overall efficiency and strategic management of restaurant functions, often involving planning and coordination. In contrast, Restaurant Managers handle daily staff supervision, customer service, and shift management. Both roles require similar credentials and work in similar environments, but their scope and responsibilities differ significantly.

What do restaurant operations do?

Restaurant operations involve managing daily activities to ensure smooth service, including overseeing staff, inventory, and customer experience. Operations managers coordinate tasks, maintain quality standards, and optimize efficiency to support the restaurant's success.
More about Restaurant Operations jobs

What cities are hiring for Restaurant Operations jobs?

Cities with the most Restaurant Operations job openings:

What are the most commonly searched types of Restaurant Operations jobs?

The most popular types of Restaurant Operations jobs are:

What states have the most Restaurant Operations jobs?

States with the most job openings for Restaurant Operations jobs include:

Restaurant Operations jobs near you
Infographic showing various Restaurant Operations job openings in the United States as of August 2026, with employment types broken down into 86% Full Time, 11% Part Time, 1% Temporary, and 2% Contract. Highlights an 94% Physical, 2% Hybrid, and 4% Remote job distribution, with an average salary of $63,576 per year, or $30.6 per hour.

Restaurant Operations Lead

Margaritaville Restaurants

Branson, MO • On-site

$48K - $60K/yr

Full-time

Re-posted 27 days ago

Margaritaville rating

6.7

Company rating: 6.7 out of 10

Based on 56 frontline employees who took The Breakroom Quiz

82nd of 464 rated hospitality employers

Job description

Description:

Job Overview: Responsible for maintaining a high degree of guest and staff member satisfaction while assisting with the day-to-day operations of the restaurant, including both Front of House and Back of House functions. Ensures seamless coordination between kitchen and service teams to deliver high-quality food, exceptional guest experiences, and operational efficiency. This role operates in a support capacity and has no independent authority to hire, terminate, formally discipline, or make binding business or financial decisions on behalf of the company.

Position Description:

  • Ensures the highest quality food and guest experience is delivered consistently and meets company specifications.
  • Assists in training new staff members across both Front of House and Back of House departments.
  • Assists management with motivating, developing, coaching, and counseling staff members to ensure proper service and culinary standards are maintained.
  • Oversees overall restaurant flow, ensuring smooth coordination between kitchen production, expo, and guest service.
  • Visits guest tables during service to ensure satisfaction, resolve concerns, and maintain high levels of hospitality.
  • Supports management in overseeing expo operations to facilitate timely and accurate food delivery in accordance with established standards.
  • Notifies management of low inventory and recommends new inventory for both FOH and BOH operations.
  • Supports management in coordinating daily staff assignments and workflow across departments as directed.
  • Promptly communicates staff member concerns and operational issues to management for resolution.
  • Authorizes comps and discounts within pre-approved limits established by management to support guest satisfaction.
  • Supports management in upholding company standards for service efficiency, Sanitation, food safety, and training compliance across FOH and BOH operations, and promptly reports any concerns or deficiencies to management.
  • Supports management in encouraging staff member development and reinforcing service and culinary standards through positive, constructive engagement.
  • Ensures all productivity, service, and quality standards are consistently maintained.
  • Maintains a high level of knowledge regarding company products, menu items, and promotions; communicates effectively to guests and staff.
  • Establishes rapport with guests through name recognition and proactive engagement.
  • Assists with coordination of catering and banquet functions with appropriate department heads.
  • Ensures proper plate presentation and adherence to recipe and product specifications.
  • Supports waste prevention initiatives and quality control standards in kitchen operations.
  • Adheres to responsible alcohol service policies and ensures FOH compliance.
  • Utilizes all safety and sanitation practices as defined in company safety programs and reports any incidents to management.
  • Adheres to all company policies and procedures as outlined in the Staff Member Handbook.
  • Performs other duties as assigned by management and responds with urgency in a fast-paced environment.
Requirements:

Skills/Experience:

  • 1–2 years restaurant experience in a high-volume Food & Beverage environment.
  • Leadership experience preferred.
  • Strong written and verbal communication skills.
  • Ability to interact professionally with multiple departments and external contacts.
  • Ability to manage multiple priorities in a fast-paced environment with direction from management and in accordance with established procedures.
  • Ability to follow established protocols, assess routine operational situations, and escalate issues to management promptly and appropriately.
  • Basic computer skills (Word, Excel, Outlook preferred).

Educational Requirements:

  • High school diploma or GED required.
  • Valid food safety certification and alcohol awareness certification required (must be obtained prior to first day of employment, subject to local laws).


What Margaritaville employees say

Pay

Benefits

Hours and flexibility

Workplace

Get the full story on Breakroom