Restaurant Group is looking for an Operations Manager to join their leadership team and support our continued growth in Detroit!

Our award-winning restaurant concept brings New Asian cuisine, culture, and elevated dining experiences together in one dynamic setting. By blending refined cooking techniques with bold, cross-cultural Asian flavors, our menu offers guests a wide range of culinary experiences. Complemented by specialty cocktails, signature sakes, and a curated wine selection, we deliver a vibrant and memorable atmosphere.

We’re seeking a personable, confident Front-of-House leader with a passion for hospitality and a strong background in full-service restaurant operations.

You will be part of a growing company focused on delivering exceptional guest experiences, so if you thrive in a high-energy, team-driven environment, we want to hear from you.

A strong understanding of restaurant operations, leadership development, and financial performance is key—but a commitment to excellence and team culture is even more important.

Benefits:

• Comprehensive insurance benefits available after 30 days
• Paid time off
• Dining discounts
• Bonus and incentive programs
• Work-life balance focus
• Career growth opportunities within an expanding restaurant group

Day in the Life:

Provide full operational support across all areas of the restaurant, ensuring alignment with company strategy, policies, and procedures
Support the General Manager and Executive Chef in managing food and beverage costs, including ordering, inventory, waste control, and forecasting
Maintain company standards for quality, cost control, and overall brand image
Participate in marketing initiatives including events, promotions, and social media engagement
Supervise staff performance and ensure adherence to company policies and service standards
Analyze and manage profit and loss statements; assist in budgeting and financial planning
Oversee daily accounting functions and related systems
Lead front-of-house hiring, training, and development, including pre-shift meetings and mentorship of managers
Foster a positive and motivating work environment while acting as a role model for the team
Manage labor and payroll to meet budget goals while maintaining service standards
Oversee purchasing, inventory, and cost control for beverage and operational supplies
Identify and implement cost-saving initiatives to improve profitability
Ensure safety, sanitation, and security standards are consistently upheld
Stay engaged with industry trends and the local competitive landscape

Requirements:

3+ years of experience managing high-volume, full-service restaurant operations
Strong knowledge of food and beverage trends
Understanding of financial reporting, budgeting, and cost controls
Experience with staff supervision, hiring, and training
Ability to work efficiently in a fast-paced, high-pressure environment
Strong communication and organizational skills
High attention to detail and commitment to quality
Positive, team-oriented attitude
Knowledge of sanitation standards (certification preferred)
Proficiency in restaurant systems and daily accounting functions
Flexibility and strong work ethic
Professionalism, integrity, and cultural awareness