Job Description

Core Responsibilities

Staff Management:

Recruit, train, and schedule employees, providing feedback and fostering a positive work environment to maintain high standards of service and performance.

Operational Oversight:

Ensure the efficient and profitable daily running of the restaurant, coordinating both kitchen and front-of-house activities.

Inventory and Cost Control:

Monitor food and supply levels, manage inventory, and analyze financial reports to control costs and identify areas for improvement.

Customer Satisfaction:

Deliver superior customer service, respond to complaints, and work to enhance the overall guest experience.

Compliance and Safety:

Ensure the restaurant adheres to all health, safety, and sanitation regulations, maintaining a safe and comfortable environment.
Key Skills and Qualifications

Leadership and Management:

Strong ability to lead, motivate, and manage staff.

Communication:

Effective communication skills to work with staff, vendors, and customers.

Organizational Skills:

Multitasking and prioritization abilities to handle various responsibilities effectively.

Customer Service:

A passion for providing high-quality guest experiences and resolving issues.

Financial Acumen:

Experience in managing budgets, controlling costs, and analyzing financial reports.

Problem-Solving:

Proactive problem-solving skills to address challenges and improve operations.
Essential Duties


Supervise staff and coordinate shifts. Manage inventory and liaise with suppliers. Ensure food quality, presentation, and safety. Develop and implement operational policies. Track sales, manage payroll, and handle budgets. Address customer feedback and complaints promptly. * Restaurant Operations Manager TemplateManage daily operations, including scheduling,