RESTAURANT MANAGER

As a restaurant manager, you will be responsiblefor overseeing the daily operations of our restaurant, ensuring that our guestsreceive exceptional service and quality food. You will also manage the staff,budget, inventory, and marketing of the restaurant.

Responsibilities:

• Supervising shifts and ensuring that the restaurant runs smoothly and efficiently.
• Training new and current employees on proper customer service practices, food safety standards, and company policies.
• Maximizing customer satisfaction and responding to customer complaints in a professional and courteous manner.
• Creating schedules for restaurant staff and tracking their work hours and payroll data.
• Appraising staff performance and providing feedback to improve productivity and quality.
• Interviewing and recruiting new employees who fit the restaurant’s culture and vision.
• Managing daily front- and back-of-house restaurant operations, such as ordering supplies, maintaining inventory, overseeing food preparation, and ensuring compliance with sanitation and safety regulations.
• Creating reports on weekly, monthly, and annual revenues and expenses, and analyzing them to identify areas for improvement.
• Controlling operational costs and finding ways to reduce waste and increase profitability.
• Reviewing product quality and researching new vendors or suppliers to ensure the best value and quality for the restaurant.

Qualifications:

• Experience working in the restaurant industry,preferably in a supervisory or managerial role
• Excellent interpersonal skills, with the ability tocommunicate effectively with customers, staff, suppliers, and owners
• Bookkeeping knowledge, with the ability to managebudgets, expenses, payroll, and inventory. You should also be able to createand analyze financial and operational reports
• Leadership qualities, with the ability to motivate,train, and coach your staff. You should also be able to set goals, delegatetasks, and evaluate performance