Restaurant Manager

Job Description:
The Restaurant Manager is responsible for overseeing the daily operations of the restaurant to ensure efficiency, profitability, and a high level of customer satisfaction. This role involves managing staff, coordinating service operations, handling customer concerns, ensuring compliance with health and safety regulations, and driving business growth through excellent service and effective cost control.

Key Responsibilities:
Supervise daily front-of-house and back-of-house operations
Manage staff scheduling, training, and performance evaluations
Ensure excellent customer service and address guest feedback effectively
Monitor food quality, hygiene, and safety standards
Control inventory, food costs, labor costs, and waste
Maintain relationships with suppliers and vendors
Enforce compliance with health, safety, and sanitation regulations
Implement marketing and promotional initiatives in coordination with upper management
Prepare reports on sales, labor, and operational performance
Lead by example in creating a positive and productive work environment

Qualifications:

Bachelor’s degree in Hospitality Management, Business Administration, or related field (preferred but not always required)
Proven experience as a Restaurant Manager or similar supervisory role in the food service industry
Strong leadership, communication, and interpersonal skills
Excellent problem-solving and customer service abilities
Solid understanding of restaurant operations, including POS systems, food safety standards, and labor management
Ability to manage stress in a fast-paced environment
Flexibility to work evenings, weekends, and holidays as needed
Certification in food safety or health regulations is an advantage