Restaurant Manager
Reporting to the General Manager, the incumbent is responsible for keeping restaurant operations running smoothly to create a positive atmosphere for customers.
Responsibilities
- Recruit, interview & train staff to follow restaurant procedures
- Train new and current employees on proper customer service practices
- Keep customers happy, obtaining their feedback on dining experience
- Respond efficiently and accurately to customer complaints
- Ensure compliance with sanitation and safety regulations
- Organize and supervise shifts, keep track of staff’s hours and recording payroll data
- Supervising shift operations
- Appraise staff performance and provide feedback to improve productivity
- Communicate between other departments in the hotel
- Estimate future needs for goods, kitchen utensils and cleaning products
- Manage restaurant’s good image and suggest ways to improve it
- Control operational costs and identify measures to cut waste
- Create detailed reports on daily, weekly, monthly and annual revenues and expenses
- Recommend ways to reach a broader audience
- Implement policies and protocols that will maintain future restaurant operations
- Abide health & safety regulation and ensure all restaurant team members
Qualification & Experience
- Proven work experience as a Restaurant Manager
- 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
- Familiarity with restaurant reservations management software
- Strong leadership, motivational and people skills
