Restaurant manager oversees daily operations, including managing staff, handling customer service, controlling finances, and ensuring safety and quality standards are met. Key responsibilities include hiring and training employees, creating staff schedules, managing inventory and supplies, and developing marketing strategies. They also handle the financial aspects, like budgeting and reporting, and are responsible for guest satisfaction and complaint resolution.
Key responsibilities:
Staff Management: Hiring, training, and supervising employees, as well as creating weekly staff schedules.
Operations: Overseeing both the front-of-house and back-of-house operations to ensure smooth daily flow.
Customer Service: Ensuring high customer satisfaction, handling complaints, and maintaining a positive restaurant image.
Financial Management: Managing budgets, controlling costs, reducing waste, and creating reports on revenues and expenses.
Inventory and Supplies: Monitoring stock levels, ordering supplies, and managing relationships with vendors.
Quality and Safety: Ensuring food quality and safety standards are followed, and maintaining compliance with all health and safety regulations.
Marketing and Strategy: Developing and implementing marketing strategies to promote the business and attract more customers.
Please provide a resume when applying for this position.