The Restaurant Manager is responsible for overseeing the daily operations of a restaurant, ensuring exceptional customer service, maintaining food quality standards, managing staff performance, and driving business profitability. The role involves supervising restaurant operations, handling administrative duties, and leading the team to deliver a memorable dining experience for guests.

• Oversee the day-to-day operations of the restaurant, including opening and closing procedures.
• Ensure compliance with health, safety, and sanitation regulations.
• Monitor food preparation, portion sizes, and presentation to maintain quality standards.
• Manage inventory levels and order supplies as needed.
• Recruit, train, supervise, and schedule staff (servers, cooks, hosts, etc.).
• Conduct performance evaluations and provide coaching or disciplinary action when necessary.
• Foster a positive team environment and encourage staff development and motivation.
• Ensure high levels of customer satisfaction through excellent service.
• Address and resolve customer complaints and feedback promptly and professionally.
• Maintain a welcoming atmosphere and uphold service standards.
• Monitor and control operational costs, budgets, and expenses.
• Analyze financial reports to identify trends and areas for improvement.
• Manage cash handling procedures and daily sales reconciliation.
• Collaborate on or initiate marketing campaigns to attract and retain customers.
• Monitor online reviews and manage the restaurant’s presence on social media and review platforms.
• Organize events or promotions to increase customer engagement and revenue.
• Ensure adherence to company policies and government regulations.
• Maintain accurate records of staffing, inventory, payroll, and sales.
• Report regularly to upper management on performance metrics and goals.
  

Qualifications:

• Bachelor's degree in Hospitality Management, Business Administration, or a related field (preferred but not always required).
• A diploma or certification in hotel or restaurant management is also acceptable.
• Proven experience as a restaurant manager, assistant manager, or in a supervisory role within the food and beverage industry.
• Experience in customer service, staff supervision, and financial management.
  

Skills:

• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Ability to work under pressure in a fast-paced environment.
• Solid understanding of restaurant operations, including POS systems, inventory control, and scheduling.
• Knowledge of health and safety regulations and compliance standards.