Restaurant Manager

Key Responsibilities:

• Supervise daily restaurant operations to ensure smooth service and customer satisfaction.
• Recruit, train, and manage front- and back-of-house staff.
• Monitor food quality, presentation, and service standards.
• Manage inventory and ordering of beverages, and supplies.
• Enforce health, safety, and sanitation standards in compliance with regulations.
• Handle customer complaints and resolve issues promptly and professionally.
• Create staff schedules and monitor labor costs to meet budget goals.
• Track financial performance including sales, expenses, and profitability.
• Coordinate with kitchen staff to ensure timely and accurate food preparation.
• Implement marketing and promotional activities to attract new customers.
• Maintain vendor relationships and negotiate contracts when necessary.
• Prepare reports for upper management, including sales, staffing, and customer feedback.

Requirements:

• Proven experience as a Restaurant Manager or in a similar hospitality role.
• Strong leadership, organizational, and communication skills.
• Excellent customer service and problem-solving abilities.
• In-depth knowledge of food and beverage operations.
• Proficiency in restaurant management software (e.g., POS systems).
• Ability to work flexible hours, including nights, weekends, and holidays.
• High school diploma or equivalent required; degree in hospitality or business is a plus.
• Food safety certification (e.g., ServSafe) preferred.