A Restaurant Manager:
*Responsible for overseeing the daily operations of a restaurant.
*Hiring and training restaurant staff based on company policies
*Supervising all areas of the restaurant to monitor activities and handle problems that arise and managing all areas of staffing, including scheduling employees.
*The goal of the Restaurant Manager is to keep restaurant operations running smoothly to create a positive atmosphere for customers.
Common duties and responsibilities of a Restaurant Manager include:
*Recruiting, interviewing and training staff to follow restaurant procedures
*Maintaining safety and food quality standards
*Keeping customers happy, getting their feedback on the experience and handling complaints
*Organizing schedules, keeping track of employees’ hours and recording payroll data
*Ordering food, linens, gloves and other supplies while staying within budget limitations
*Supervising daily shift operations, including front- and back-of-house restaurant operations
*Controlling operational costs and identifying ways to cut waste
*Appraising staff performance and disciplining or retraining employees to correct poor performance
