Restaurant Manager

Role & responsibilities

• Train, supervise and appraise restaurant staff
• Organize and supervise shifts to ensure smooth operations
• Oversee food preparation and presentation to ensure high standards of quality
• Communicate with customers to receive feedback and manage complaints
• Ensure compliance with licensing, hygiene, health and safety regulations/guidelines
• Monitor and control restaurant expenses to ensure profitability
• Manage relationships with suppliers and vendors
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the restaurant through various marketing activities
• Plan menus in consultation with chefs
• Ensure that the restaurant is stocked with necessary supplies at all times
• Oversee restaurant operations and ensure a smooth flow
• Maintain a positive restaurant culture
• Create work schedules that align with the restaurants needs
• Ensure proper compliance with restaurant hygiene regulations
• Train new employees to help them meet the restaurants expectations
• Interact with diners and build positive rapport with different types of people
• Manage and keep up smooth restaurant operations
• Supervise both kitchen staff and waitstaff, providing necessary feedback
• Write daily budget reports on both revenue and costs
• Communicate with diners and mitigate potential conflicts
• Organize and take stock of restaurant supplies

Skills and qualifications

• Proven work experience in a restaurant setting
• Demonstrated customer service skills
• Understanding of financial management
• Strong knowledge of restaurant management software
• Willingness to work flexible hours
• Clear verbal communication skills
• Organization skills
• Ability to stand and walk for long periods of time
• Clear attention to detail
• Problem-solving skills
• Knowledge of current food and beverage trends