Job Description

The Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing employees. He/she needs to be able to lead as well as work as part of a team.

Job Responsibilities:

• Coordinate daily Front of the House and Back of the House restaurant operations.

• Deliver superior service and maximize customer satisfaction.

• Respond efficiently and accurately to customer complaints.

• Regularly review product quality and research new vendors.

• Appraise staff performance and provide feedback to improve productivity.

• Estimate future needs for goods, kitchen utensils and cleaning products.

• Ensure compliance with sanitation and safety regulations.

• Manage restaurant\xe2\x80\x99s good image and suggest ways to improve it.

• Control operational costs and identify measures to cut waste.

• Create detailed reports on weekly, monthly and annual revenues and expenses.

• Promote the brand in the local community through word-of-mouth and restaurant events.

• Recommend ways to reach a broader audience (e.g. discounts and social media ads).

• Train new and current employees on proper customer service practices.

• Implement policies and protocols that will maintain future restaurant operations
  

• Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role.

• Proven customer service experience as a manager.

• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff.

• Strong leadership, motivational and people skills.