Job Description

Position Overview:

As a Restaurant Manager, you will be responsible for overseeing the daily operations of the restaurant, ensuring a seamless guest experience, maintaining high standards of food quality, cleanliness, and service, and managing staff to achieve operational goals. You will play a key role in creating a positive and engaging work environment for staff, while ensuring that the restaurant meets financial targets and operational efficiency.

Key Responsibilities:

Staff Management

Hire, train, and supervise restaurant staff, including servers, kitchen staff, hosts, and bartenders. Conduct regular staff meetings to ensure proper communication and team cohesion. Create staff schedules and monitor labor costs to maintain efficiency and profitability. Provide ongoing performance feedback and conduct performance reviews for all employees. Motivate and lead staff to provide excellent customer service and a positive dining experience.

Customer Service & Experience

Ensure high standards of guest service by addressing customer complaints or concerns promptly and effectively. Oversee the dining room during peak hours, ensuring service runs smoothly. Maintain a welcoming and friendly atmosphere for guests, ensuring the restaurant upholds its reputation for quality service.

Operations Management

Oversee day-to-day restaurant operations, including opening and closing procedures. Monitor food and beverage quality, portion control, and presentation according to established standards. Ensure the restaurant is always clean and organized, meeting health and safety regulations. Implement and maintain operational systems for inventory control, ordering, and stock management. Monitor and control costs, including food, labor, and overhead expenses, to meet or exceed budgeted targets.

Financial Accountability

Assist with the preparation and management of the restaurant budget. Analyze financial reports, including sales, cost of goods sold, and labor costs, to identify trends and implement cost-control strategies. Maintain accurate records of inventory, cash handling, and sales transactions. Drive sales through marketing efforts, special promotions, and upselling techniques.

Compliance & Safety

Ensure compliance with local, state, and federal regulations, including health and safety codes, labor laws, and liquor laws. Maintain cleanliness and organization of kitchen and dining areas to meet sanitation standards. Monitor food safety procedures to ensure proper storage, handling, and preparation of food.

Marketing & Promotion

Coordinate with the marketing team to implement promotions, events, and social media campaigns to increase visibility and guest traffic. Build relationships with local businesses and community groups to drive repeat business. Stay updated on industry trends, competitor offerings, and guest preferences.

Qualifications:

Education

: High school diploma or equivalent required; Bachelor's degree in Hospitality Management or related field preferred.

Experience

: Minimum of 3-5 years of experience in a restaurant management role or supervisory position in the hospitality industry.

Skills

: Strong leadership, communication, and interpersonal skills. Exceptional organizational and multitasking abilities. Solid understanding of financials, budgeting, and cost control. Knowledge of health, safety, and sanitation regulations. Ability to work in a fast-paced environment and under pressure. Proficiency with restaurant management software (POS systems, scheduling software, etc.).

Physical Requirements:

Ability to stand for extended periods of time. Ability to lift and carry up to 25-50 pounds. Must be able to work nights, weekends, and holidays as needed.
How to Apply:

Interested candidates should submit a resume and cover letter outlining their experience and qualifications to 8078525252.

Job Type: Full-time

Pay: ?15,000.00 - ?35,000.00 per month

Experience:

total work: 1 year (Preferred)
Work Location: In person