Restaurant Manager responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer service standards. Restaurant managers are also responsible for making needed changes to the menu, ordering ingredients for the kitchen staff, and gathering feedback from customers.

Supervisory Responsibilities:

• Hires and trains restaurant staff.
• Organizes and oversees the staff schedules.
• Conducts performance evaluations that are timely and constructive.  
• Handles discipline and termination of employees in accordance with restaurant policy.

Duties/Responsibilities:

• Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
• Coordinate daily Front of the House and Back of the House restaurant operations 
• Estimates food and beverage costs.
• Ensures compliance with alcoholic beverage regulations.
• Manages inventory and purchases food and beverages as per the requirement.
• Ensures customer satisfaction with all aspects of the restaurant and dining experience.
• Handles customer complaints, resolving issues in a diplomatic and courteous manner.
• Collaborates with chefs to develop appetizing menus for the catering service and events.
• Regularly review product quality and research new vendors
• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
• Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service.
• Control operational costs and identify measures to cut waste
• Maintains sales records and tracks cash receipts.
• Deliver superior service and maximize customer satisfaction 
• Respond efficiently and accurately to customer complaints 
• Appraise staff performance and provide feedback to improve productivity 
• Promote the brand in the local community through word-of-mouth and restaurant events
• Train new and current employees on proper customer service practices
• Create detailed reports on daily annual revenues and expenses
• Implement policies and protocols that will maintain future restaurant operations
• Interacting with guests to get feedback on product quality and service levels

Required Skills/Abilities: 

• Strong supervisory and leadership skills.
• Excellent interpersonal skills with a focus on customer service.
• Excellent time management skills.
• Excellent organizational skills and attention to detail.
• Familiarity with food handling, safety, and other restaurant guidelines.
• Proficient with Microsoft Office Suite or related software.