Responsibilities of a Restaurant Manager:
- Coordinate daily front and back-of-house operations.
- Deliver superior service and maximize customer satisfaction.
- Respond to customer complaints efficiently and accurately.
- Review product quality and research new vendors.
- Organize and supervise shifts.
- Appraise staff performance and provide feedback.
- Estimate future needs for goods, kitchen utensils, and cleaning products.
- Ensure compliance with sanitation and safety regulations.
- Manage the restaurant's image and suggest improvements.
- Control operational costs and identify measures to cut waste.
- Create detailed reports on revenues and expenses.
- Promote the brand in the local community.
- Recommend ways to reach a broader audience.
- Train employees on customer service practices.
- Implement policies for future restaurant operations.
