Restaurant Manager

Job Summary:

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring a high level of customer satisfaction and effective management of staff and resources. This role involves managing the front-of-house and back-of-house operations, maintaining quality standards, and driving profitability. The ideal candidate will possess strong leadership skills, a passion for hospitality, and a keen eye for detail.

Key Responsibilities:

• Operational Management:
• Oversee daily restaurant operations, ensuring smooth and efficient service.
• Manage staff schedules, ensuring adequate coverage for all shifts.
• Monitor and maintain inventory levels, ordering supplies as needed.
• Customer Service:
• Ensure exceptional guest experiences by maintaining high service standards.
• Address and resolve customer complaints and feedback promptly and professionally.
• Foster a welcoming atmosphere and promote a positive dining experience.
• Staff Training and Development:
• Recruit, train, and supervise restaurant staff, including servers, bartenders, and kitchen personnel.
• Conduct regular performance evaluations and provide constructive feedback.
• Promote teamwork and a positive work environment.
• Financial Management:
• Assist in budgeting and forecasting for restaurant operations.
• Monitor sales and expenses, implementing strategies to maximize profitability.
• Analyze financial reports to identify areas for improvement.
• Quality Control:
• Ensure that food and beverage quality meets the restaurant’s standards.
• Monitor presentation and portion sizes, making adjustments as needed.
• Conduct regular inspections of the restaurant to ensure cleanliness and compliance with health regulations.
• Marketing and Promotion:
• Collaborate with the marketing team to develop promotional strategies and events.
• Build and maintain relationships with local businesses and organizations to drive customer traffic.

Qualifications:

• Education:
• Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.
• Experience:
• Minimum of 3-5 years of experience in restaurant management or a similar role.
• Proven experience in a high-volume restaurant or fine dining setting is advantageous.
  
  

Skills

Fluent in English