Restaurant managers are responsible for overseeing the efficient running and profitability of restaurants and for managing their employees.

Specific duties and the amount of customer/staff contact vary according to the size of employer: managers in larger organizations may be mostly office-based, whereas managers of smaller establishments often have frequent contact with both customers and employees.

As a restaurant manager you’ll need to:

• Take responsibility for the business performance of the restaurant;
  
• Analyze and plan restaurant sales levels and profitability;
  
• Organize marketing activities, such as promotional events and discount schemes;
  
• Prepare reports at the end of the shift/week, including staff control, food control and sales;
  
• Create and execute plans for department sales, profit and staff development;
  
• Set budgets or agree on them with senior management;
  
• Plan and coordinate menus;
  
• Coordinate the operation of the restaurant during scheduled shifts;
  
• Recruit, train, manage and motivate staff;
  
• Respond to customer queries and complaints;
  
• Meet and greet customers, organize table reservations and offer advice about menu and wine choices;
  
• Maintain high standards of quality control, hygiene, and health and safety;
  
• Check stock levels, order supplies and prepare cash drawers and petty cash

Applying Procedure:

Interested and eligible candidates are requested to send their updated resume at [email protected]

OR,