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Restaurant Operations Management Jobs in Eugene, OR

Kennedy's Steak House

Restaurant Manager

Eugene, OR · On-site

$55K - $65K/yr

Operational Leadership: Manage daily restaurant operations, ensuring smooth service and high standards of quality and cleanliness. Oversee opening and closing procedures, including pre-shift ...

Wingmen V Llc

General Manager (Corvallis, OR)

Corvallis, OR · On-site

$72 - $100/hr

The Restaurant General Manager will exercise knowledge of restaurant operations, managing staff resources, providing counsel, training, developing and coaching Assistant General Manager (if assigned ...

New

Abby's Pizza

Crewleader

Junction City, OR · On-site

Independently supervises restaurant operation during slow periods in the afternoon. Evening: Assists management with floor management of hourly employees, assists with training at all times, performs ...

Abby's Pizza

Crewleader

Eugene, OR · On-site

Independently supervises restaurant operation during slow periods in the afternoon. Evening: Assists management with floor management of hourly employees, assists with training at all times, performs ...

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All JobsRestaurant Operations Management JobsRestaurant Operations Management Jobs in Eugene, OR

Restaurant Operations Management information

See Eugene, OR salary details

$32.1K

$63.9K

$93.4K

How much do restaurant operations management jobs pay per year?

As of Sep 3, 2026, the average yearly pay for restaurant operations management in Eugene, OR is $63,850.00, according to ZipRecruiter salary data. Most workers in this role earn between $55,200.00 and $68,300.00 per year, depending on experience, location, and employer.

What is restaurant operations management?

Restaurant operations management involves overseeing the day-to-day activities of a restaurant to ensure efficient service, high-quality food, and customer satisfaction. This role includes managing staff, inventory, finances, and compliance with health and safety standards. Restaurant operations managers work to optimize workflows, reduce costs, and maintain a positive work environment. Their responsibilities are crucial for the restaurant’s overall success and profitability.

What are some common challenges faced by restaurant operations managers, and how can these be addressed on the job?

Restaurant Operations Managers often encounter challenges such as staff turnover, maintaining consistent service quality, and managing inventory efficiently. Addressing these issues typically involves implementing effective training programs, fostering a positive team culture, and utilizing technology for inventory and scheduling. Proactive communication with staff and regular performance reviews can also help anticipate and solve problems before they impact operations. Staying adaptable and solution-oriented is key to success in this dynamic environment.

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

To thrive as a Restaurant Operations Manager, you need expertise in food service management, budgeting, staff supervision, and typically a background in hospitality or business administration. Familiarity with POS systems, inventory management software, and food safety certifications is commonly required. Exceptional leadership, problem-solving, and communication skills help manage teams and ensure customer satisfaction. These abilities are crucial for maintaining efficient operations, driving profitability, and delivering a high-quality dining experience.

What is the difference between Restaurant Operations Management vs Restaurant Supervisor?

AspectRestaurant Operations ManagementRestaurant Supervisor
ResponsibilitiesOversees overall restaurant performance, manages staff, handles budgeting, and develops strategiesSupervises daily staff activities, ensures service quality, and handles customer issues
Required CredentialsOften requires management experience, certifications like ServSafe, and leadership skillsTypically requires experience in restaurant service and supervisory skills
Work EnvironmentOffice-like setting within the restaurant, strategic planning, meetingsFrontline environment, direct interaction with staff and customers
Industry UsageCommonly used in larger restaurants, chains, and management rolesFound in all restaurant types, focusing on daily operations

Restaurant Operations Management involves strategic oversight and higher-level responsibilities, while Restaurant Supervisors focus on daily staff supervision and customer service. Both roles are essential but differ in scope and complexity.

What does a restaurant operations management do?

A restaurant operations manager oversees daily restaurant activities, including staff management, inventory control, customer service, and ensuring compliance with health and safety regulations. They coordinate between departments, optimize efficiency, and implement policies to improve overall restaurant performance.

What are popular job titles related to Restaurant Operations Management jobs in Eugene, OR?

For Restaurant Operations Management jobs in Eugene, OR, the most frequently searched job titles are:

What job categories do people searching Restaurant Operations Management jobs in Eugene, OR look for?

The top searched job categories for Restaurant Operations Management jobs in Eugene, OR are:

What cities near Eugene, OR are hiring for Restaurant Operations Management jobs?

Cities near Eugene, OR with the most Restaurant Operations Management job openings:

Restaurant Operations Management jobs near you
Infographic showing various Restaurant Operations Management job openings in Eugene, OR as of August 2026, with employment types broken down into 1% As Needed, 83% Full Time, 13% Part Time, and 3% Contract. Highlights an 87% Physical, 3% Hybrid, and 10% Remote job distribution, with an average salary of $63,850 per year, or $30.7 per hour.

Restaurant Manager

Kennedy's Steak House

Eugene, OR • On-site

$55K - $65K/yr

Full-time

Re-posted 2 days ago

Job description

Benefits:
  • Diverse, Inclusive, Welcoming Safe Space for Everyone
  • Opportunities to Group
  • Delicious Food
  • We're Competitive
  • Bonus based on performance
  • Employee discounts
  • Company parties

Position Overview: We are seeking an experienced Restaurant Manager to oversee the daily operations of our dining establishment. The successful candidate will be responsible for ensuring operational excellence, providing outstanding guest experiences, and leading our team with integrity and enthusiasm. This role demands a hands-on approach to leadership and a deep commitment to the art of hospitality.
Key Responsibilities:
• Operational Leadership: Manage daily restaurant operations, ensuring smooth service and high standards of quality and cleanliness. Oversee opening and closing procedures, including pre-shift preparations and end-of-day financial reconciliations.
• Team Management and Development: Lead, motivate, and manage both hourly and management staff, fostering a culture of teamwork and respect. Conduct hiring, training, and performance evaluations to develop a high-performing team.
• Guest Experience: Ensure all guests receive exceptional service. Respond promptly and effectively to guest feedback and ensure the resolution of any issues to maintain high customer satisfaction.
• Inventory and Cost Control: Perform regular inventories and carefully manage food, beverage, and supply orders to ensure proper stock levels while controlling costs. Oversee the receipt and inspection of deliveries to assure quality.
• Financial Management: Assist the General Manager in meeting financial objectives, managing costs, and driving sales to achieve or exceed budgeted goals.
• Compliance and Safety: Ensure the restaurant complies with all local, state, and federal regulations concerning health, safety, and labor requirements.

Qualifications:
• Minimum of 2 years' experience in restaurant management, preferably in a high-volume, service-focused environment.
• Strong leadership skills with proven ability to train teams and lead effectively.
• Extensive knowledge and interest in food and beverage, including a solid understanding of wine, beer, and spirits.
• Excellent interpersonal and communication skills, capable of building strong relationships with guests, staff, and vendors.
• Ability to work a flexible schedule, including early mornings, late nights, weekends, and holidays, at multiple locations as needed.
• Physical ability to stand for extended periods and lift up to 50 pounds as required.
• Experience with modern reservation systems and familiarity with the local dining scene.
• Demonstrated problem-solving abilities, with a keen attention to detail and the ability to handle multiple tasks simultaneously.