Job Summary:

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring a high level of customer satisfaction and effective management of staff and resources. This role involves managing the front-of-house and back-of-house operations, maintaining quality standards, and driving profitability. The ideal candidate will possess strong leadership skills, a passion for hospitality, and a keen eye for detail.

• Operational Management:

  • Oversee daily restaurant operations, ensuring smooth and efficient service.
  • Manage staff schedules, ensuring adequate coverage for all shifts.
  • Monitor and maintain inventory levels, ordering supplies as needed.

• Customer Service:

  • Ensure exceptional guest experiences by maintaining high service standards.
  • Address and resolve customer complaints and feedback promptly and professionally.
  • Foster a welcoming atmosphere and promote a positive dining experience.

• Staff Training and Development:

  • Recruit, train, and supervise restaurant staff, including servers, bartenders, and kitchen personnel.
  • Conduct regular performance evaluations and provide constructive feedback.
  • Promote teamwork and a positive work environment.

• Financial Management:

  • Assist in budgeting and forecasting for restaurant operations.
  • Monitor sales and expenses, implementing strategies to maximize profitability.
  • Analyze financial reports to identify areas for improvement.

• Quality Control:

  • Ensure that food and beverage quality meets the restaurant’s standards.
  • Monitor presentation and portion sizes, making adjustments as needed.
  • Conduct regular inspections of the restaurant to ensure cleanliness and compliance with health regulations.

• Marketing and Promotion:

  • Collaborate with the marketing team to develop promotional strategies and events.
  • Build and maintain relationships with local businesses and organizations to drive customer traffic.

• Education:

  • Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.

• Experience:

  • Minimum of 3-5 years of experience in restaurant management or a similar role.
  • Proven experience in a high-volume restaurant or fine dining setting is advantageous.

  Job Summary:

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring a high level of customer satisfaction and effective management of staff and resources. This role involves managing the front-of-house and back-of-house operations, maintaining quality standards, and driving profitability. The ideal candidate will possess strong leadership skills, a passion for hospitality, and a keen eye for detail.

• Operational Management:

  • Oversee daily restaurant operations, ensuring smooth and efficient service.
  • Manage staff schedules, ensuring adequate coverage for all shifts.
  • Monitor and maintain inventory levels, ordering supplies as needed.

• Customer Service:

  • Ensure exceptional guest experiences by maintaining high service standards.
  • Address and resolve customer complaints and feedback promptly and professionally.
  • Foster a welcoming atmosphere and promote a positive dining experience.

• Staff Training and Development:

  • Recruit, train, and supervise restaurant staff, including servers, bartenders, and kitchen personnel.
  • Conduct regular performance evaluations and provide constructive feedback.
  • Promote teamwork and a positive work environment.

• Financial Management:

  • Assist in budgeting and forecasting for restaurant operations.
  • Monitor sales and expenses, implementing strategies to maximize profitability.
  • Analyze financial reports to identify areas for improvement.

• Quality Control:

  • Ensure that food and beverage quality meets the restaurant’s standards.
  • Monitor presentation and portion sizes, making adjustments as needed.
  • Conduct regular inspections of the restaurant to ensure cleanliness and compliance with health regulations.

• Marketing and Promotion:

  • Collaborate with the marketing team to develop promotional strategies and events.
  • Build and maintain relationships with local businesses and organizations to drive customer traffic.

• Education:

  • Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.

• Experience:

  • Minimum of 3-5 years of experience in restaurant management or a similar role.
  • Proven experience in a high-volume restaurant or fine dining setting is advantageous.