Job Description
Mail:- [Confidential Information]
Restaurant Manager oversees all daily operations, encompassing front-of-house service and back-of-house kitchen efficiency, to ensure high customer satisfaction, profitability, and compliance with health regulations. Key duties include hiring and training staff, creating schedules, managing inventory, and driving sales through marketing and excellent service.
BetterteamBetterteam +2Key ResponsibilitiesOperational Leadership: Manage day-to-day operations, including opening/closing, staffing, and maintenance to ensure a smooth, professional dining experience.Staff Management: Recruit, interview, train, and schedule employees, while fostering a positive team culture and motivating staff during busy hours.Financial Performance: Monitor sales, analyze costs, manage budgets, and prepare financial reports to maximize profitability.Customer Service: Address customer inquiries and complaints, ensuring high satisfaction and building loyalty.Quality & Safety Control: Enforce sanitation, health, safety, and licensing regulations, and ensure consistent food quality.Inventory & Supplies: Monitor stock levels, order supplies, and maintain relationships with vendors. LinkedInLinkedIn +7Qualifications and SkillsExperience: Proven experience as a restaurant manager or in a supervisory role within the hospitality industry.Leadership: Strong leadership, communication, and interpersonal skills.Operational Knowledge: Familiarity with POS systems, inventory software, and restaurant management tools.Problem-Solving: Ability to handle high-pressure situations, resolve conflicts, and make quick decisions.Physical Demands: Capability to stand, walk, and lift moderate weight, as the role requires active, on-the-floor presence.
