Restaurant Manager

Role & responsibilities

• Oversee daily restaurant operations to ensure efficiency and quality service delivery.
• Manage opening and closing procedures, inventory control, and stock management.
• Recruit, train, and supervise restaurant staff, including servers, kitchen staff, and hosts.
• Schedule shifts, delegate tasks, and ensure optimal staff performance.
• Motivate and mentor employees to maintain a high standard of service.
• Ensure customer satisfaction by resolving complaints and addressing feedback promptly.
• Maintain a welcoming atmosphere and a high level of service to enhance the guest experience.
• Track sales, prepare financial reports, and develop strategies to increase revenue.
• Work with chefs and kitchen staff to develop and update the menu based on customer preferences and seasonal ingredients.
• Ensure consistency in food quality and presentation.

Preferred candidate profile

Good Communication skills