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Restaurant Operations Manager Jobs in Delaware (NOW HIRING)

Our Restaurant Managers are experienced leaders with goals to move up in the management field and understand that customer satisfaction always takes priority, but efficient restaurant operations make ...

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The Restaurant General Manager leads a large team of over 31 employees, overseeing all aspects of restaurant operations to ensure exceptional service and profitability. Reporting as part of the ...

Restaurant Manager

Dover, DE · On-site

$45K - $65K/yr

As the Restaurant Manager, you will be responsible for the restaurant's operational performance and financial well-being. You will hire, train, and lead staff, ensuring they reflect the restaurant ...

Restaurant Manager

Dover, DE · On-site

$45K - $65K/yr

As the Restaurant Manager, you will be responsible for the restaurant's operational performance and financial well-being. You will hire, train, and lead staff, ensuring they reflect the restaurant ...

Restaurant Manager

Dover, DE · On-site

$45K - $65K/yr

As the Restaurant Manager, you will be responsible for the restaurant's operational performance and financial well-being. You will hire, train, and lead staff, ensuring they reflect the restaurant ...

Restaurant Manager

Dover, DE · On-site

$56K - $58K/yr

Manage and oversee the entire restaurant operation * Deliver exceptional guest services * Ensuring guest satisfaction * Respond efficiently to customer questions and complaints * Organize and ...

Showing results 21-40

Restaurant Operations Manager information

See Delaware salary details

$32K

$63.6K

$93.1K

How much do restaurant operations manager jobs pay per year?

As of Aug 17, 2026, the average yearly pay for restaurant operations manager in Delaware is $63,631.00, according to ZipRecruiter salary data. Most workers in this role earn between $55,000.00 and $68,100.00 per year, depending on experience, location, and employer.

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

To thrive as a Restaurant Operations Manager, you need expertise in hospitality management, budgeting, and staff supervision, often supported by a degree in hospitality or business and relevant experience. Familiarity with point-of-sale (POS) systems, inventory management software, and food safety certifications (such as ServSafe) is essential. Leadership, problem-solving, and strong interpersonal skills help you motivate teams and deliver excellent customer service. These skills ensure efficient daily operations, satisfied guests, and the overall profitability of the restaurant.

What are some common challenges a restaurant operations manager faces, and how can they address them?

Restaurant Operations Managers often encounter challenges such as maintaining consistent service quality, managing labor costs, and handling supply chain disruptions. They address these by implementing standardized operating procedures, closely monitoring inventory and staffing levels, and fostering open communication with both team members and suppliers. Regular training sessions and performance feedback help ensure staff remain motivated and aligned with restaurant goals. Building strong relationships with vendors and staying adaptable to industry trends also support smoother operations.

Is a restaurant operations manager a high paying job?

A restaurant operations manager typically earns a salary that is above average for the hospitality industry, with pay varying based on location, experience, and the size of the restaurant. The role often includes responsibilities such as staff management, budgeting, and ensuring customer satisfaction, which can influence compensation levels.

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

The most popular types of Restaurant Operations jobs in Delaware are:

What are popular job titles related to Restaurant Operations Manager jobs in Delaware?

For Restaurant Operations Manager jobs in Delaware, the most frequently searched job titles are:

What job categories do people searching Restaurant Operations Manager jobs in Delaware look for?

The top searched job categories for Restaurant Operations Manager jobs in Delaware are:

What cities in Delaware are hiring for Restaurant Operations Manager jobs?

Cities in Delaware with the most Restaurant Operations Manager job openings:

Infographic showing various Restaurant Operations Manager job openings in Delaware as of August 2026, with employment types broken down into 82% Full Time, 14% Part Time, 1% Temporary, and 3% Contract. Highlights an 94% Physical, 2% Hybrid, and 4% Remote job distribution, with an average salary of $63,631 per year, or $30.6 per hour.

Restaurant Operations Director - The Lodge at Historic Lewes

LCB Senior Living

Lewes, DE

Full-time, Part-time

Medical, Dental, Vision, Retirement, PTO

Posted 22 days ago


LCB Senior Living rating

6.0

Company rating: 6.0 out of 10

Based on 21 frontline employees who took The Breakroom Quiz

131st of 242 rated social care providers


Job description

If you have been looking for a career that loves you back... This is the one!

LCB Senior Living is hiring a Culinary Director at The Lodge at Historic Lewes Apply today for immediate consideration!

What We Offer:

  • Full-Time Associates: Great benefits starting from Day One!
    • Health
    • Vision
    • Dental
    • 401k
    • Paid Time Off
    • Holiday Pay
  • Part-Time Associates (24- 29 hours):
    • Paid Time Off
    • Holiday Pay
  • Work with an Amazing Team!
  • Possibility for tuition reimbursement
  • Rewarding role working with seniors

SUNMARY:

The Director of Restaurant Operations is responsible for the day-to-day operations and staffing for the kitchen and various dinning services of the community. Primarily for planning, organizing, and directing the Restaurant Operations department to provide the residents with the highest quality-dining program. Additionally, the Director of Restaurant Operations develops, maintains, and implements policies and procedures for preparation and service of food.

ESSENTIAL FUNCTIONS, DUTIES and RESPONSIBILITIES:

The essential duties and responsibilities described below are representative of those an associate encounter while performing the basic functions of this position. While every effort has been made to identify the essential functions of the position, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or is an essential function of the position.

  1. Promote the mission and core values of the Residence and LCB Senior Living to residents, visitors, co- workers and the surrounding community.
  2. As a department head you are expected to have an active role in growing community occupancy by representing and interacting positively with potential residents, family members and professionals.
  3. Lead the development and implementation of all strategies and tactics for the community consistent with LCBs corporate objectives. Regularly communicate performance with Regional Director.
  4. Develop and implement successful strategies regarding labor, occupancy, expenses, and quality of services.
  5. Interview, hire, orient, train, supervise and evaluate subordinate staff.
  6. Constantly access resident needs in relation to staff needs as a basis for determining priorities in designing an ongoing evaluation program.
  7. Comply with all aspects of operation, including personnel practices, in accordance with LCB policies and federal, state and local regulations.
  8. Assist in the development of operational budgets and capital requirements, including forecasting and approving all expenses.
  9. Is active in local community activities. Establishes networks and resources for resident referrals.
  10. Able to work in various positions at community and willing to fill in as needed.
  11. Builds a high performing team and keeps morale high.
  12. Meets P&L commitments.
  13. Maintains safe working and living environment.
  14. Ensures that all staff uses and maintains equipment properly to avoid damage, injury, and costly repairs. Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times.
  15. May perform other duties as assigned or requested.

LCBs Non-Discrimination Policy:

LCB, including its managed care communities, is an Equal Opportunity Employer. Recruitment and employment opportunities at LCB are based upon one's qualifications and capabilities to perform the essential functions of a particular job with or without reasonable accommodation. All employment opportunities are

provided without regard to race, religion, sex (including sexual orientation and transgender status), pregnancy, childbirth or related medical conditions, national origin, age, veteran status, disability, or genetic information or any other characteristic protected by federal, state or local law. This policy to provide equal opportunity encompasses all phases of employment, including recruitment, hiring, selection, job assignment, promotions, transfers, compensation, discipline, termination, layoff, access to benefits and training, and all other conditions and privileges of employment.

QUALIFICATION STANDARDS:

  1. Technical Skills:
    1. Full knowledge of local and state health and sanitation and safety codes. Serve Safe Certified
    2. Demonstrates proficiency in food handling, preparation, cooking, service and operation of all kitchen equipment.
    3. Provides direction to staff, promotes shared responsibility in identifying developmental needs and opportunities, creates plans or training to address opportunities, obtains needed resources and follows through to achieve developmental goals.
    4. Performs budget analysis and control.
    5. Demonstrates proficiency in basic software applications.
    6. Writes and executes a menu for each season.
    7. Responsible for dining room set-up and proper table arrangement.
    8. Maintain high standards of display of food around the community common areas.
  2. Behavioral Skills:
    1. Leadership Able to maintain high associate satisfaction, interview and hire qualified culinary staff, training of new hires and monthly on-going training, and planning and preparation and execution of community and sales related events. Exhibits judgment in leading others to meet worthwhile objectives.
    2. Decision Making and Problem Solving Able to take action in solving problems while exhibiting judgment and a realistic understanding of the issues. Able to use reason, even when dealing with emotional topics.
    3. Goal Setting/Implementation Skills The resolve to set challenging goals and the commitment and persistence to achieve them in the face of obstacles.
    4. Communication and Customer Service Able to clearly present information to the Executive Director, managers, and frontline staff and maintain culinary service satisfaction levels. Ensure front of the house and back of the housework closely together to deliver a food product that exceeds the residents and our guests expectations.
    5. Policies and Procedures Able to relate to routine operations in a manner that is consistent with existing solutions to problems. Conforms to and communicates established policies and procedures. Logs work activities and keep accurate work records. Reviews QA standards and ensures all systems are in place and maintained. Delegate tasks to all staff so that the kitchen and restaurant areas are maintained at the highest levels of cleanliness and quality at all times.
    6. Relationship Management Builds and maintains productive, work-focused relationships with team, residents, and their families. Works closely with Sales and Marketing Directors and community staff to market the community. Ensures kitchen and dining room first impressions are maintained at all times.
    7. Team Building Able to work with people in such a manner as to build high morale and group commitments to goals and objectives.
    8. Work with local charities to promote LCB Senior Living and benefit the community.
  3. Education: A Culinary degree and/or Certified Dietary Manager (CDM) is preferred.
  4. Experience: A minimum of 5-7 years food service management preferred.
  5. Certificates/Licenses: Serve Safe Certification.
  6. Ability to work evenings weekends and has telephone accessibility 24 hours a day.

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