Restaurant Manager

Job Description

Job description
• The Restaurant Manager is responsible for overseeing the day-to-day operations of a restaurant, ensuring excellent customer service, efficient operations, and a positive dining experience
• This role involves managing staff, controlling costs, maintaining quality standards, and driving revenue growth
• The Restaurant Manager collaborates with the kitchen team, front-of-house staff, and other stakeholders to deliver exceptional food and service while maintaining a profitable and well-run establishment
Responsibilities:
• Operations Management: Oversee all aspects of restaurant operations, including opening and closing procedures, staffing, inventory management, and quality control
• Ensure compliance with health and safety regulations, food handling guidelines, and licensing requirements
• Monitor the restaurants cleanliness, ambiance, and overall appearance to provide a welcoming environment for guests
• Implement and enforce standard operating procedures to optimize efficiency and maintain consistent service quality
• Staff Management: Recruit, train, and supervise restaurant staff, including servers, hosts/hostesses, bartenders, and kitchen personnel
• Create work schedules, assign duties, and monitor performance to ensure smooth operations and efficient workflow
• Provide ongoing training and development opportunities to enhance the skills and performance of the restaurant team
• Foster a positive work environment, promoting teamwork, motivation, and employee engagement
• Customer Service: Uphold high customer service standards and ensure guest satisfaction by addressing inquiries, concerns, and complaints promptly and professionally
• Interact with customers, build relationships, and obtain feedback to continuously improve the dining experience
• Implement strategies to enhance customer service, such as personalized service, special promotions, and loyalty programs
• Monitor and respond to online reviews and social media platforms to maintain the restaurants reputation
• Financial Management: Develop and manage the restaurant budget, including revenue targets, cost controls, and profit optimization
• Implement inventory management processes to control food and beverage costs, minimize waste, and ensure adequate supply levels
• Prepare and analyze financial reports, including profit and loss statements, cash flow statements, and budget variances
• Menu Development and Marketing: Collaborate with the kitchen team to develop and update the menu, considering customer preferences, market trends, and profitability
• Conduct market research and competitor analysis to identify opportunities for menu innovation and differentiation
• Plan and execute marketing initiatives, including promotions, advertising campaigns, and special events, to attract and retain customers

Keyskills :
cheffast foodresort managementhospitalityrestaurantbeverageoperationsrestaurant managementcafeteria