Restaurant Manager

-Recruiting, interviewing and training staff to follow restaurant procedures

-Maintaining safety and food quality standards

-Keeping customers happy, getting their feedback on the experience and handling complaints

-Organizing schedules, keeping track of employees’ hours and recording payroll data

-Supervising daily shift operations, including front- and back-of-house restaurant operations

-Lead by example and promote a positive work environment

-Track expenses, monitor budgets, and reduce costs

-Manage inventory and supplier relationships