About Us
616 Kabob Stop is a fast-casual restaurant dedicated to serving fresh, flavorful Mediterranean cuisine. We are seeking a hands-on, results-driven Working Operations Manager to oversee all aspects of daily operations, build and lead a high-performing team, and ensure excellence in food quality, customer experience, and profitability.
Position Summary
The Working Operations Manager will be directly responsible for restaurant operations, staffing, and profitability. This is not just a supervisory role — the right candidate will roll up their sleeves and work alongside the team in cooking, prepping, and service while also leading staff, managing costs, and driving growth.

Key Responsibilities

• Operational Management: Oversee daily kitchen and front-of-house operations to ensure efficiency, accuracy, and consistency.
• Food Prep & Quality Control: Maintain high standards in food prep, portioning, presentation, and speed of service.
• Inventory & Procurement: Manage vendor relationships, ordering, receiving, and inventory controls to minimize waste and optimize costs.
• Labor & Scheduling: Create and manage staff schedules to balance efficiency and labor costs.
• Staffing Authority: Recruit, interview, hire, train, coach, discipline, and terminate employees as needed to build a strong, reliable team.
• Training & Development: Provide continuous training in customer service, food safety, and operational excellence.
• Cooking & Execution: Work the line, cook, pack orders, and support team members during peak periods.
• POS & Cash Handling: Ensure proper use of POS systems, manage daily cash-outs, and maintain financial accountability.
• Cleanliness & Safety: Enforce health, sanitation, and food safety standards to ensure compliance with regulations and customer satisfaction.
• Leadership & Culture: Lead by example, foster a culture of teamwork, accountability, and customer-first service.
• Profitability & Reporting: Track KPIs including food/labor cost, yield, and customer satisfaction. Provide regular reports and recommendations to ownership.

Qualifications

• Education: Minimum Associate’s degree in Business, Hospitality Management, Culinary Arts, or related field (Bachelor’s preferred).
• Experience: Minimum 5 years of progressive restaurant management experience in a high-volume setting.
• Certification: Current ServSafe Manager certification (required).
• Skills & Competencies:
• Strong leadership and team management abilities.
• Hands-on operational knowledge of both BOH and FOH.
• Financial acumen in cost control, budgeting, and profit/loss.
• Ability to train, motivate, and manage staff at all levels.
• Excellent organizational and problem-solving skills.
• Proficiency with POS systems and restaurant technology.
• Able to thrive in a fast-paced, high-pressure environment.

Job Type: Full-time
Pay: From $57,282.96 per year
Work Location: In perso

• Operational Management: Oversee daily kitchen and front-of-house operations to ensure efficiency, accuracy, and consistency.
• Food Prep & Quality Control: Maintain high standards in food prep, portioning, presentation, and speed of service.
• Inventory & Procurement: Manage vendor relationships, ordering, receiving, and inventory controls to minimize waste and optimize costs.
• Labor & Scheduling: Create and manage staff schedules to balance efficiency and labor costs.
• Staffing Authority: Recruit, interview, hire, train, coach, discipline, and terminate employees as needed to build a strong, reliable team.
• Training & Development: Provide continuous training in customer service, food safety, and operational excellence.
• Cooking & Execution: Work the line, cook, pack orders, and support team members during peak periods.
• POS & Cash Handling: Ensure proper use of POS systems, manage daily cash-outs, and maintain financial accountability.
• Cleanliness & Safety: Enforce health, sanitation, and food safety standards to ensure compliance with regulations and customer satisfaction.
• Leadership & Culture: Lead by example, foster a culture of teamwork, accountability, and customer-first service.
• Profitability & Reporting: Track KPIs including food/labor cost, yield, and customer satisfaction. Provide regular reports and recommendations to ownership