Food and Beverage Manager

Restaurant/Store Manager responsibilities include maintaining the restaurants revenue, profitability and quality goals.

You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

Management skills and experience in both front and back of the house is required.

We want you to know how to oversee the dining room, check-in with customers and balance seating capacity.

Back of the house management experience is also essential, as youll hire qualified Kitchen Crew, set work schedules, oversee food prep and make sure we comply with health and safety restaurant regulations.

The education process is critical to a new hires success.

It should include role-specific training and shadowing, customer service/kitchen training, and tech training.

Well expect you to lead by example and uplift our staff during busy moments in our fast-paced environment.

Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant dining experiences.

Take responsibility for the business performance of the restaurant, analyse and plan restaurant sales levels and profitability.

Hire, train, and supervise restaurant employees.

Retention of ground level staff and provide training.

Train new and current employees following company policies.

Coordinate daily with Front and Back of the House restaurant operations and supervise shifts.

Create staff schedule to ensure appropriate staffing.

Review product quality and track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary.

Maintain and keep a record of Store inventory with help of the sub-ordinates.

Take ownership of budgets and cost control methods to minimize expenses.

Address customer needs, and complaints and ensure to deliver superior service resulting customer satisfaction.

Adhere to and enforce employee compliance with health, safety, and sanitation standards Process payroll and maintain all relevant records.

Ensure all employees are working within outlined operating standards. Implement innovative strategies to improve productivity and sales.

Report on financial performance, inventory, and personnel

Requirements: A high school qualification or equivalent.

Experience working in the restaurant industry.

Strong interpersonal and communication skills.

Exceptional organization and leadership skills

Ability to professionally address customer complaints.

Familiar with point-of-sale computers and software.

Good financial management skills

Critical thinker and problem-solving skills Team player

Good time-management skills.