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.

Job Responsibilities &Tasks:

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 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 the 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]

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