Job Description

Restaurant Manager
Reports To: General Manager, Regional Manager, or Owner
Supervises: All FOH (Front-of-House) and BOH (Back-of-House) staff, including Junior Supervisors, Head Waiters, Chefs, etc.
Job Overview:
The Restaurant Manager is responsible for the overall daily operations of the restaurant. This includes ensuring exceptional customer service, managing staff, controlling costs, driving profitability, and maintaining the establishment's reputation. The manager acts as the leader on the floor, resolving issues and ensuring a seamless dining experience.
Key Responsibilities:

• Operations & Service:
• Oversee all daily operations, including opening and closing procedures.
• Ensure compliance with health, safety, and sanitation regulations.
• Maintain high standards of food quality, presentation, and service.
• Greet guests, manage reservations, and handle customer complaints effectively.
• Financial Management:
• Manage budgets, control labor costs, and monitor inventory.
• Analyze financial reports (P&L statements) to identify areas for improvement.
• Oversee cash handling procedures and daily reconciliations.
• Staff Management:
• Recruit, hire, train, schedule, and supervise all restaurant staff.
• Conduct performance reviews and provide coaching and discipline.
• Foster a positive, productive, and team-oriented work environment.
• Sales & Marketing:
• Develop and implement strategies to increase sales and profitability.
• Collaborate on marketing initiatives, menus, and promotional events.

Qualifications:

• Proven experience as a Restaurant Manager or similar role.
• Strong leadership, interpersonal, and communication skills.
• Excellent customer service and problem-solving abilities.
• Knowledge of restaurant management software (e.g., OpenTable, Micros).
• Understanding of financial principles and cost-control methods.
• Degree in Business Administration, Hospitality, or relevant field is a plus.

Skills Required