Job Description

Restaurant Manager
Job Overview:
The Restaurant Manager is the leader of the establishment, responsible for the overall operation, profitability, and reputation of the restaurant. They oversee all departments, ensure exceptional guest experiences, manage finances, and lead the team to achieve operational excellence.
Key Responsibilities:

• Operations Management: Oversee daily front-of-house and back-of-house operations to ensure smooth and efficient service. Manage opening and closing procedures.
• Financial Management: Control budgets, manage inventory, analyze profit and loss (P&L) statements, and implement strategies to increase profitability and reduce costs.
• Staff Management: Recruit, hire, train, schedule, and supervise all restaurant staff. Conduct performance reviews and provide constructive feedback.
• Guest Experience: Resolve customer complaints promptly and professionally. Monitor guest satisfaction and implement improvements to enhance the overall dining experience.
• Compliance & Safety: Ensure the restaurant complies with all health, safety, and sanitation regulations (e.g., food handling, fire codes, labor laws).
• Vendor Relations: Order supplies, manage vendor relationships, and negotiate contracts for food, beverages, and equipment.
• Marketing & Promotion: Work with owners or marketing teams to develop and execute promotional strategies to attract new customers and retain regulars.

Qualifications & Skills:

• Proven experience as a Restaurant Manager or similar role.
• Strong leadership and interpersonal skills.
• Excellent financial acumen and business management skills.
• In-depth knowledge of the restaurant industry, including food safety standards.
• Ability to work under pressure and solve problems effectively.
• Degree in Business Administration, Hospitality Management, or relevant field is a plus.

Skills Required