Job Description

: Staff Management: The restaurant manager is responsible for recruiting, training, and supervising staff, including bartenders and servers, ensuring they provide exceptional customer service and adhere to alcohol service regulations. Inventory Control: They manage the inventory of alcoholic beverages, monitor stock levels, and place orders to ensure a well-stocked bar while minimizing waste and controlling costs. Compliance: The manager ensures the establishment complies with all local, state, and federal laws and regulations related to the sale and service of alcohol, including age verification and responsible alcohol service. Menu and Pricing: They create, update, and price drink menus and promotions to attract and retain customers, adjusting strategies based on market trends and competition. Customer Relations: Handling customer feedback, resolving complaints, and maintaining a welcoming atmosphere to enhance the overall dining and drinking experience. Budget Management: Responsible for budgeting, financial reporting, and cost control measures to optimize profitability. Safety and Cleanliness: Ensuring a clean, safe, and hygienic environment for customers and staff, including compliance with health and safety regulations. Coordination: Coordinating with kitchen staff to ensure food and beverage service aligns seamlessly, maintaining consistency in quality and timing. Marketing and Promotion: Collaborating on marketing initiatives and special events to attract a diverse customer base and increase revenue. Business Growth: Developing strategies to grow the business, such as expanding offerings, introducing new products, or exploring catering opportunities.

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