Restaurant Manager

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring high standards of service, quality, and compliance with health and safety regulations. This role involves managing staff, handling customer relations, and driving business performance to achieve operational goals and profitability.

Key Responsibilities:

1. Daily Operations Management

o Oversee the day-to-day operations of the restaurant, including opening and closing procedures.

o Ensure that all areas of the restaurant are clean, organized, and well-maintained.

o Monitor and manage restaurant performance, including sales, costs, and customer satisfaction.

2. Staff Management

o Recruit, train, and supervise restaurant staff, including servers, cooks, and host/hostess.

o Schedule staff shifts and manage labor costs to ensure adequate coverage and efficiency.

o Conduct performance evaluations, provide feedback, and address any staff issues or conflicts.

3. Customer Service

o Ensure high levels of customer satisfaction by monitoring service quality and addressing any guest complaints or concerns.

o Implement and maintain service standards to provide a positive dining experience.

o Handle special requests and resolve any issues to ensure customer satisfaction.

4. Financial Management

o Monitor and manage restaurant budgets, including labor, food, and beverage costs.

o Analyze sales reports and financial data to make informed business decisions and achieve financial goals.

o Oversee cash handling procedures and ensure accurate financial reporting.

5. Inventory and Supply Management

o Manage inventory levels of food, beverages, and other supplies to ensure proper stock levels and minimize waste.

o Place orders with suppliers and negotiate prices to maintain cost control.

o Conduct regular inventory checks and ensure proper storage and handling of goods.

6. Health and Safety Compliance

o Ensure compliance with all health, safety, and sanitation regulations and standards.

o Conduct regular inspections and audits to maintain a safe and clean working environment.

o Implement and enforce safety procedures for staff and guests.

7. Marketing and Promotions

o Develop and implement marketing strategies to attract and retain customers.

o Coordinate with marketing teams to plan and execute promotional events and campaigns.

o Monitor customer feedback and industry trends to adjust marketing efforts as needed.

8. Administrative Duties

o Maintain accurate records of sales, inventory, and staff performance.

o Prepare reports for upper management and participate in strategic planning meetings.

o Handle administrative tasks such as scheduling, payroll, and vendor management.

Qualifications:

• Previous experience in restaurant management or a similar role.

• Strong leadership, organizational, and communication skills.

• Knowledge of restaurant operations, including food and beverage management, customer service, and financial management.

• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.

• Familiarity with health and safety regulations and compliance requirements.

Physical Requirements:

• Ability to stand for extended periods and lift up to 50 lbs.

• Manual dexterity and stamina to work in a busy restaurant environment.

Working Conditions:

• Work in a restaurant environment with exposure to noise, heat, and high-traffic areas.

• Flexibility to work evenings, weekends, and holidays as needed.