RESTAURANT MANAGER

Job Summary:

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring a high level of customer satisfaction, managing staff, and maintaining financial health. The role involves supervising all aspects of the restaurant’s operations, from front-of-house to back-of-house activities, ensuring a smooth and efficient service.

Key Responsibilities:

1. Operational Management:Oversee daily restaurant operations to ensure efficiency and high-quality service.
   Develop and implement standard operating procedures (SOPs) to enhance operational efficiency.
   Monitor and manage inventory levels, ensuring adequate stock without overstocking.
   Ensure compliance with health, safety, and hygiene regulations.
   
2. Customer Service:Ensure a high level of customer satisfaction by monitoring service quality and responding to customer feedback.
   Handle customer complaints and resolve issues promptly and effectively.
   Implement initiatives to improve customer experience and loyalty.
   
3. Staff Management:Recruit, train, and manage restaurant staff, including front-of-house and back-of-house teams.
   Conduct performance evaluations and provide feedback to staff.
   Foster a positive work environment and culture that encourages teamwork and professional growth.
   Develop and implement training programs to enhance staff skills and service quality.
   
4. Financial Management:Prepare and manage budgets, forecasts, and financial reports.
   Analyze financial statements to identify areas for cost reduction and efficiency improvements.
   Ensure all financial and administrative procedures are conducted accurately and in a timely manner.
   Develop strategies to increase revenue and control costs.
   
5. Menu Management:Collaborate with the Head Chef to develop and update menus that meet customer preferences and seasonal trends.
   Ensure that menu items are cost-effective and contribute to profitability.
   Monitor food and beverage quality and presentation standards.
   
6. Marketing and Promotions:Develop and execute marketing strategies to promote the restaurant’s brand and offerings.
   Plan and implement promotional activities and events to attract customers.
   Analyze market trends and competitor activities to identify opportunities for growth.
   
7. Compliance and Reporting:Ensure compliance with all local, state, and federal regulations.
   Prepare and present regular reports on operational performance to senior management.
   Implement and oversee internal audits to ensure compliance with company policies.
   
8. Facility Management:Ensure the restaurant’s facilities are well-maintained and in good working order.
   Coordinate with maintenance and cleaning staff to uphold high standards of cleanliness and orderliness.
   Address any facility-related issues promptly and efficiently.
   

Qualifications:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• Proven experience as a Restaurant Manager or in a similar role within the F&B industry.
• Strong leadership, communication, and organizational skills.
• Excellent financial acumen and experience with budgeting and financial management.
• Ability to work under pressure and handle multiple priorities.
• Knowledge of health, safety, and hygiene regulations.
• Proficiency in relevant software and technology.

Working Conditions:

• The position may require working long hours, including evenings, weekends, and holidays.
• Ability to stand for long periods and handle physical tasks related to the job.
• Fast-paced and dynamic environment.

Compensation:

• Competitive salary based on experience and qualifications.
• Performance-based bonuses and incentives.
• Benefits package including health insurance, retirement plans, and other perks.