Duties:
•Oversee daily operations: Manage all aspects of restaurant operations, including opening and closing procedures, scheduling, and staff supervision
•Staff management: Hire, train, and evaluate restaurant staff, ensuring high levels of performance and customer service
•Customer service: Ensure a high-quality customer experience, addressing complaints and resolving issues promptly
•Inventory management: Oversee inventory control, ordering, and stock management to minimize waste and ensure availability of supplies
•Budgeting and cost control: Manage restaurant budgets, track expenses, and implement strategies for cost reduction and profitability
•Health and safety compliance: Ensure the restaurant adheres to all health, safety, and hygiene regulations
•Marketing and promotions: Collaborate on marketing initiatives and promotions to drive customer engagement and increase sales
•Menu development: Work with chefs to plan and develop menu items, ensuring offerings are current, appealing, and profitable
•Vendor management: Build and maintain relationships with suppliers to ensure timely deliveries and cost-effective purchasing
•Reporting: Prepare and present regular reports on financial performance, customer feedback, and operational efficiency
Requirements/Qualifications:
•Experience: 2+ experience as a Restaurant Manager or in a similar hospitality management role
•Leadership skills: Strong leadership, team-building, and staff management abilities
•Customer service: Excellent customer service skills and a commitment to exceeding guest expectations
•Financial acumen: Strong understanding of budgeting, financial reporting, and cost management
•Communication skills: Excellent verbal and written communication skills
•Problem-solving: Ability to handle challenges, such as customer complaints, staffing issues, or supply shortages
•Time management: Strong organizational skills with the ability to multitask and prioritize tasks efficiently
•Tech-savvy: Familiarity with restaurant management software, point-of-sale (POS) systems, and inventory management tools
•Knowledge of health and safety regulations: Thorough understanding of food safety, health, and hygiene standards
