RESTAURANT MANAGER

Overview

• Oversee daily restaurant operations and ensure high-quality service.
• Manage and train staff to maintain excellent service standards.
• Develop and implement restaurant policies and procedures.
• Monitor food and beverage quality to meet health and safety guidelines.
• Handle customer complaints and feedback to ensure satisfaction.
• Prepare and manage operational budgets and financial reports.
• Coordinate with suppliers for inventory procurement and management.
• Assist in menu planning and pricing strategies.
• Conduct regular staff meetings to foster communication and morale.
• Analyze restaurant performance metrics and implement improvements.
• Ensure cleanliness and organization of the restaurant.
• Manage scheduling to optimize staffing levels.
• Implement marketing strategies to increase customer traffic.
• Oversee cash handling and end-of-day reconciliation.
• Facilitate conflict resolution within the team.
• Stay updated on industry trends and competition.

• Proven experience as a restaurant manager or relevant role.
• Bachelor s degree in Hospitality Management or related field preferred.
• Strong knowledge of restaurant operations and management.
• Excellent interpersonal and communication skills.
• Ability to work flexible hours including evenings and weekends.
• Demonstrable financial management skills.
• Experience in staff recruitment, training, and development.
• Familiarity with restaurant management software.
• Strong leadership and team-building capabilities.
• Knowledge of food safety regulations.
• Ability to analyze and improve operational efficiency.
• Proficiency in Microsoft Office Suite.
• Customer-oriented mindset with a passion for service.
• Ability to manage conflict and make tough decisions.
• Minimum 3 years of experience in a supervisory role.
• Prior experience in the food industry is a plus.