Restaurant Manager

Job Summary:

The Restaurant Manager is responsible for the overall management of the restaurant, ensuring high-quality service, customer satisfaction, and profitability. This includes managing staff, overseeing food quality, ensuring health and safety regulations are met, controlling inventory, handling customer feedback, and maintaining operational budgets.

 Key Responsibilities:

Operational Management:

•   Oversee daily restaurant operations, including opening, closing, and all shifts in between.

•   Ensure high standards of food quality, service, and cleanliness are maintained.

•   Monitor inventory levels and place orders for supplies and ingredients.

•   Manage equipment maintenance and ensure all health and safety regulations are followed.

 Staff Management:

•   Recruit, hire, and train restaurant staff, ensuring team members understand their roles and responsibilities.

•   Supervise, motivate, and evaluate staff performance, providing regular feedback and addressing any performance issues.

•   Schedule and manage staffing levels to ensure appropriate coverage for each shift.

•   Foster a positive and productive work environment that encourages teamwork.

 Customer Service:

•   Ensure excellent customer service by resolving complaints and addressing issues

promptly.

•   Maintain customer satisfaction by ensuring service is consistent and meets expectations.

•   Engage with customers to ensure they have a positive dining experience.

 Financial Management:

•   Monitor daily sales, revenue, and expenses, ensuring the restaurant remains profitable.

•   Oversee budgeting, forecasting, and financial reporting.

•   Control costs by managing labor, food, and beverage expenditures efficiently.

 Health & Safety Compliance:

•   Ensure all health and safety regulations are followed, including food safety guidelines.

•   Maintain a clean and safe environment for both staff and customers.

•   Regularly conduct safety checks and ensure compliance with local regulations.

 Marketing & Promotions:

•   Assist in creating and implementing marketing strategies, including promotions, special events, and social media presence.

•   Monitor and analyze customer feedback to adapt services and offerings.

Qualifications:

• 3 Years experience as a restaurant manager or in a similar management role.
• Strong leadership and organizational skills.
• Knowledge of food safety and sanitation standards.
• Ability to manage multiple tasks and priorities.
• Excellent communication and customer service skills.
• Financial acumen, including budget management and cost control.
• Proficiency in restaurant management software and POS systems.

Preferred Qualifications:

• Diploma in Hospitality Management, Business Administration, or related field.
• Experience with staff training and development.
• Familiarity with inventory management systems.

Salary:$32 per hour

Working hours: 40 hours per week