Job Summary:
The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring high standards of food quality, service, cleanliness, and profitability. The ideal candidate will be a strong leader with excellent organizational and communication skills, a passion for customer service, and the ability to manage a diverse team effectively.
Key Responsibilities:
Leadership and Team Management:
- Recruit, train, supervise, and evaluate restaurant staff.
- Foster a positive and collaborative work environment.
- Schedule and manage staff shifts to ensure adequate coverage.
Customer Service:
- Ensure exceptional guest experiences by maintaining high standards of service and food quality.
- Address and resolve customer complaints and concerns promptly and professionally.
- Monitor guest feedback and implement improvements based on customer insights.
Operations Management:
- Oversee daily restaurant operations, including opening and closing procedures.
- Ensure compliance with health and safety regulations and restaurant policies.
- Manage inventory, order supplies, and control food and labor costs.
- Conduct regular inspections to maintain cleanliness and sanitation standards.
Financial Management:
- Develop and manage budgets, financial reports, and forecasts.
- Monitor and control operational costs to maximize profitability.
- Implement strategies to increase revenue and drive business growth.
Marketing and Promotion:
- Assist in developing and executing marketing strategies and promotions to attract new customers.
- Collaborate with the marketing team to plan and implement events and special offers.
Qualifications:
- Proven experience as a Restaurant Manager or in a similar role within the hospitality industry.
- Strong leadership, organizational, and time management skills.
- Excellent communication and interpersonal abilities.
- Knowledge of restaurant management software and POS systems.
- Ability to work in a fast-paced environment and handle high-stress situations.
- Flexibility to work evenings, weekends, and holidays as required.
- High school diploma or equivalent; degree in hospitality management or related field is a plus.
