Restaurant Manager

Key Responsibilities:

• Staff Management: Hiring, training, scheduling, and evaluating staff performance.
• Operations: Overseeing daily operations, including front-of-house and back-of-house.
• Customer Service: Ensuring high-quality customer service and addressing complaints.
• Financial Management: Monitoring budgets, expenses, and revenue.
• Inventory Management: Ordering supplies, managing inventory, and controlling costs.
• Menu Planning: Collaborating with chefs to develop menus and pricing.
• Compliance: Ensuring adherence to health, safety, and regulatory requirements.
• Leadership: Creating a positive work environment and leading the team effectively.

Additional Responsibilities:

• Marketing: Implementing marketing strategies to attract customers.
• Reporting: Preparing reports on sales, expenses, and staff performance.
• Problem Solving: Addressing operational issues and resolving conflicts.
• Training: Providing ongoing training and development for staff.