Restaurant Manager

Restaurant Manager :

Oversees daily operations, staff performance, customer service, and financial goals Key responsibilities include scheduling, inventory management, ensuring health and safety compliance, and resolving guest issues. They must have excellent leadership, communication, and technical skills to drive profitability and maintain high service standards.

Key Responsibilities and Duties Operations Management:

Oversee both front-of-house and back-of-house, ensuring smooth daily service.

Staff Management:

Recruit, train, mentor, and schedule employees, while fostering a positive work environment.

Customer Service:

Address customer complaints promptly and professionally to ensure high satisfaction.

Financial Performance:

Manage budgets, monitor food and labor costs, and implement strategies to increase profits.

Inventory & Purchasing:

Track inventory, order supplies, and maintain relationships with vendors.

Compliance & Safety:

Ensure compliance with all food safety, health, and sanitation regulations.

Required Skills and Qualifications Experience:

Proven experience as a restaurant manager or in a similar role.

Leadership:

Strong team leadership and conflict resolution skills.

Communication:

Excellent verbal and written communication skills.

Physical Ability:

Ability to stand for long periods and lift up to 50 pounds. Typical Working Conditions Requires working flexible hours, including nights, weekends, and holidays. Fast-paced environment involving both office work and floor supervision