Job Description

A restaurant manager job description includes overseeing daily operations, managing staff, and ensuring a high-quality customer experience. Key responsibilities involve staff scheduling, training, and performance evaluation, alongside managing inventory, budgets, and supplier relationships. The manager is also responsible for enforcing health and safety regulations, handling customer complaints, and implementing strategies to improve sales and profitability. Core responsibilities

Operations management:

Oversee day-to-day front- and back-of-house operations to ensure a smooth and efficient flow. This includes managing opening and closing procedures and ensuring compliance with all safety and sanitation regulations.

Staff management:

Recruit, hire, train, and supervise staff. Responsibilities include creating staff schedules, evaluating performance, and resolving conflicts.

Customer relations:

Ensure high levels of customer satisfaction by addressing feedback, handling complaints professionally, and building a positive rapport with diners.

Financial management:

Manage budgets, control costs, and monitor inventory levels to minimize waste and maximize profitability. This involves tracking revenue and expenses and ordering supplies as needed.

Strategic planning:

Develop and implement marketing promotions and strategies to drive sales. The manager also works with ownership on goals and initiatives.
Other key duties

Menu and vendor oversight:

Work with chefs on menu planning and build relationships with food and drink suppliers.

Compliance and reporting:

Ensure the restaurant follows all local, state, and federal regulations. Prepare regular reports for upper management on key performance indicators.

Problem-solving:

Implement strategies to resolve issues such as profit decline, employee conflicts, or loss of business to competitors.
Job Type: Full-time

Pay: ?35,000.00 - ?44,768.88 per month

Benefits:

Food provided Provident Fund
Work Location: In person