ZipRecruiter

Log In

1

Restaurant Operations Management Jobs in Merced, CA

Burger King

Restaurant General Manager

Waterford, CA · On-site

$23.63 - $29/hr

... operations/management procedures and policies. * Develops and maintains an acceptable level of ... Controls restaurant inventory through an established inventory system. * Use company approved labor ...

next page

Showing results 1-20

All JobsRestaurant Operations Management JobsRestaurant Operations Management Jobs in Merced, CA

Restaurant Operations Management information

See Merced, CA salary details

$33.8K

$67.1K

$98.2K

How much do restaurant operations management jobs pay per year?

As of Aug 24, 2026, the average yearly pay for restaurant operations management in Merced, CA is $67,138.00, according to ZipRecruiter salary data. Most workers in this role earn between $58,100.00 and $71,800.00 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 Merced, CA?

For Restaurant Operations Management jobs in Merced, CA, the most frequently searched job titles are:

What job categories do people searching Restaurant Operations Management jobs in Merced, CA look for?

The top searched job categories for Restaurant Operations Management jobs in Merced, CA are:

What cities near Merced, CA are hiring for Restaurant Operations Management jobs?

Cities near Merced, CA with the most Restaurant Operations Management job openings:

Restaurant Operations Management jobs near you

Restaurant General Manager

Burger King - 8936 - Newman

Newman, CA

$23.63 - $29/hr

Full-time

Re-posted 2 days ago

Job description

To profitably operate the restaurant within the practice and procedures established by Burger King Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development. 


ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following: 
  • Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints. 
  • Conduct meetings with team members and management team for the purpose of planning, training, and reviewing operations/management procedures and policies. 
  • Develops and maintains an acceptable level of sales. Utilizes local store marketing. 
  • Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system. 
  • Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume. 
  • Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company’s employee handbook. 
  • Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and overall is following BKC’s Image standards. 
  • Keeps District Manager informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements. 
  • Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member’s personnel files in accordance with federal, state and local law. Posts all Federal and State required posters. 
  • Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed. 
  • Attends meetings as scheduled by District Manager for the purpose of planning, training and reviewing operations/management procedures and policies. 
  • Performs all administrative paperwork as required. 

QUALIFICATIONS: 
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. 

RESOLVE 
It is critical that the candidate possesses a strong desire to make a positive image in people’s lives to pursue excellence and have a passion for the QSR industry. 

EDUCATION and/or EXPERIENCE 
High School or GED; some college preferred; Previous restaurant experience desirable. Must be at least 18 years of age. Must be Serv Safe certified. 

COMMUNICATION SKILLS 
Ability to demonstrate excellent written and oral communication skills; Ability to listen to understand other points of view before responding; Ability to influence others to gain commitment; Ability to present information in a clear and concise manner. 

MATHEMATICAL SKILLS 
Understanding of P & L analysis, Cash Controls, Labor Analysis, Yields and calculating food costs (theoretical vs. actual). 

REASONING ABILITY 
To be able to solve problems and deal with a variety of complex issues that is common in the QSR business. Must be able to exercise sound judgment in considering course of action. 

FLEXIBILITY 
Handles day-to day work challenges confidently; is willing and able to adjust to multiple demands, shifting priorities, and rapid change; ability to work a variety of shifts and times of day. This position requires OPEN availability. 

LEADERSHIP 
Develops and grows others; solicits and applies customer feedback; improve processes, product and services; Gains support and commitment from others; mobilizes people to act; Uses delegated authority to meet specific responsibilities. 

COMPUTER SKILLS 
To perform this job successfully, an individual should have knowledge of Order processing systems and basic computer skills. 

COMPENSATION 
Based on appropriate pay band + commensurate with experience + incentive bonus plan based on performance and profitability of the company operations. 

BACKGROUND CHECK 
Candidates are required to pass background check and drug test criteria as a condition of promotion or hire to this position unless otherwise prohibited by state law. 

WORK ENVIRONMENT 
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

EQUIPMENT 
Fryers, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive thru communication systems. 

ENVIRONMENTAL CONDITIONS 
  • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes. 
  • The employee is subject to both environmental conditions; work activities occur both inside and outside. 
  • The employee is subject to extreme cold temperatures below 32 degrees for periods of time. 
  • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals. 
  • The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. 

PHYSICAL DEMANDS: 
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.