Job Description

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant to ensure smooth functioning, customer satisfaction, and profitability. This includes managing staff, maintaining quality standards, ensuring health and safety compliance, and enhancing the guest experience.

Key Responsibilities:

Oversee day-to-day restaurant operations, including front-of-house and back-of-house activities. Hire, train, supervise, and schedule restaurant staff. Monitor staff performance and provide coaching and corrective actions as needed. Ensure excellent guest service and handle customer complaints efficiently and professionally. Maintain high standards of food quality, presentation, hygiene, and cleanliness. Coordinate with kitchen and bar teams to ensure timely and accurate service. Manage inventory, stock levels, ordering, and supplier coordination. Ensure compliance with health, safety, sanitation, and licensing regulations. Monitor daily revenues and expenses; assist in budget preparation and cost control. Implement and maintain standard operating procedures (SOPs). Develop and execute marketing and promotional strategies to increase footfall. Prepare daily, weekly, and monthly reports on sales, labor, and other KPIs.

Requirements:

Proven experience as a Restaurant Manager or similar role (minimum 3-5 years). Strong leadership and interpersonal skills. Customer-service oriented with excellent communication skills. Ability to manage time effectively and work under pressure. Familiarity with restaurant management software and POS systems. Knowledge of food safety and sanitation standards. Degree/Diploma in Hotel Management or related field preferred.
Job Type: Full-time

Pay: ?13,676.57 - ?41,429.00 per month

Benefits:

Cell phone reimbursement
Work Location: In person