Job Description
Mail:- [Confidential Information]
Restaurant Manager oversees daily operations, ensuring smooth service, profitability, and customer satisfaction by managing staff (hiring, training, scheduling), controlling costs (inventory, waste), maintaining quality/safety standards (food hygiene), handling guest feedback, and implementing marketing/sales strategies to meet business goals, blending leadership with hands-on problem-solving.
Key Responsibilities:Operations: Supervise daily front-of-house (FOH) & back-of-house (BOH) activities, ensuring efficiency and adherence to brand standards.Staff Management: Recruit, train, schedule, mentor, and evaluate employees; resolve conflicts; foster a positive culture.Customer Service: Ensure guest satisfaction, handle complaints professionally, build rapport, and drive repeat business.Financial Management: Control operational costs, manage budgets, track sales, minimize waste, and report on revenue/expenses.Inventory & Supply: Monitor stock levels, order food/supplies, manage vendors, and maintain product availability.Health & Safety: Enforce strict food safety, sanitation, and labor compliance.Marketing & Sales: Develop promotions, contribute to marketing, and implement strategies to improve sales and profitability. Essential Skills:Leadership & Team BuildingStrong Communication & Interpersonal SkillsProblem-Solving & Decision MakingFinancial AcumenCustomer Service FocusAttention to Detail Typical Work Environment:Various settings: fine dining, casual, chains.Collaboration with General Managers, Chefs, Bartenders, Servers.
Requirements
