Key Responsibilities:
- Supervise daily restaurant operations to ensure smooth service and customer satisfaction.
- Recruit, train, and manage front- and back-of-house staff.
- Monitor food quality, presentation, and service standards.
- Manage inventory and ordering of beverages, and supplies.
- Enforce health, safety, and sanitation standards in compliance with regulations.
- Handle customer complaints and resolve issues promptly and professionally.
- Create staff schedules and monitor labor costs to meet budget goals.
- Track financial performance including sales, expenses, and profitability.
- Coordinate with kitchen staff to ensure timely and accurate food preparation.
- Implement marketing and promotional activities to attract new customers.
- Maintain vendor relationships and negotiate contracts when necessary.
- Prepare reports for upper management, including sales, staffing, and customer feedback.
Requirements:
- Proven experience as a Restaurant Manager or in a similar hospitality role.
- Strong leadership, organizational, and communication skills.
- Excellent customer service and problem-solving abilities.
- In-depth knowledge of food and beverage operations.
- Proficiency in restaurant management software (e.g., POS systems).
- Ability to work flexible hours, including nights, weekends, and holidays.
- High school diploma or equivalent required; degree in hospitality or business is a plus.
- Food safety certification (e.g., ServSafe) preferred.
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