Restaurant Manager

Job Summary

The Restaurant Manager is responsible for overseeing the day-to-day operations of the restaurant, ensuring a high-quality dining experience, managing staff, and maintaining efficient service standards. This role involves staff management, inventory control, financial oversight, and customer service. Ideal candidates are strong leaders with a commitment to operational excellence and guest satisfaction.

Responsibilities

• Supervise and coordinate the daily operations of the restaurant, including staff scheduling and task delegation.
• Hire, train, and manage staff performance, fostering a positive and productive work environment.
• Monitor guest satisfaction, handling any customer complaints or concerns professionally.
• Oversee inventory and supplies, placing orders as necessary to ensure adequate stock levels.
• Ensure compliance with health, safety, and sanitation standards in all restaurant areas.
• Monitor and manage budgets, revenue, and expenses, aiming to meet financial targets.
• Collaborate with chefs and kitchen staff to ensure food quality and timely service.
• Develop and implement policies and procedures to improve restaurant operations and customer experience.

Skills and Qualifications

• Strong leadership and communication skills.
• Knowledge of restaurant management software and point-of-sale (POS) systems.
• Understanding of financial management, including budgeting and inventory control.
• Excellent customer service skills with the ability to handle issues calmly and effectively.
• Ability to work in a fast-paced environment, managing multiple tasks and priorities.

Preferred Skills

• Previous experience as a restaurant manager or in a supervisory role within the hospitality industry.
• Familiarity with local health, safety, and sanitation regulations.
• Bachelor's degree in hospitality management, business, or related field is a plus.