ChopHouse Thirteen

Key Responsibilities

• Operations Management
• Oversee FOH and BOH service flow to ensure high speed and quality.
• Enforce strict health, safety, and sanitation regulations.
• Maintain facility cleanliness, equipment maintenance, and brand standards.
• Financial & Cost Control
• Manage the operating budget, P&L (Profit and Loss) statements, and payroll.
• Control food and labor cost percentages to hit margin targets.
• Oversee inventory levels, ordering, and waste reduction.
• Team Leadership & HR
• Recruit, hire, train, and mentor all hourly and management staff.
• Build staff schedules to match peak customer demand while managing labor budgets.
• Conduct performance reviews, resolve workplace conflicts, and foster a positive culture.
• Guest Experience
• Interact with patrons, build loyalty, and handle escalated complaints.
• Monitor online reviews and continuously improve the dining experience.