Restaurant Manager

Roles and responsibilities

• Operational Management:

  • Oversee the day-to-day operations of the restaurant, including managing front-of-house and back-of-house activities.
  • Ensure that service standards, food quality, and cleanliness are consistently maintained.
  • Manage all aspects of the restaurant’s operational flow, from guest arrival to table turnover, ensuring smooth and timely service.
  • Monitor and manage the restaurant’s physical environment, including the dining area, kitchen, and restrooms, to ensure a clean, safe, and welcoming atmosphere.
  • Coordinate with kitchen staff and chefs to ensure menu items are prepared, served, and presented according to company standards.

• Staff Management and Development:

  • Lead, motivate, and manage a team of servers, cooks, and other restaurant staff, ensuring they adhere to company policies and provide outstanding service to guests.
  • Develop staff schedules to ensure adequate coverage during peak hours while managing labor costs effectively.
  • Conduct regular staff training, including customer service, food safety, and restaurant policies.
  • Perform staff performance evaluations, provide constructive feedback, and implement disciplinary action as needed.
  • Foster a positive team environment and ensure staff are motivated, engaged, and delivering their best performance.

• Guest Experience and Service Quality:

  • Monitor guest satisfaction by addressing customer feedback, complaints, and concerns in a prompt, professional, and efficient manner.
  • Ensure that the restaurant consistently delivers exceptional service, quality food, and an enjoyable dining experience.
  • Maintain a strong presence in the dining area, interacting with guests, ensuring they are satisfied, and anticipating their needs.
  • Address any special requests or needs, ensuring that personalized service is provided for all guests.
  • Ensure that the restaurant atmosphere is welcoming and meets brand standards, from lighting and décor to music and overall ambiance.

• Financial Management and Budgeting:

  • Assist in managing the restaurant’s budget, including monitoring costs related to food, labor, and overhead.
  • Help develop and track financial goals, including sales targets, cost control, and profit margins.
  • Review sales reports, payroll, inventory reports, and operating costs to ensure that budget targets are met.
  • Work with the management team to develop pricing strategies, promotions, and menu adjustments based on performance and market trends.
  • Track inventory levels and place orders for food, beverages, and other supplies as needed, maintaining a balance between stock availability and waste reduction.
  • Monitor cash flow, sales, and the point-of-sale (POS) system to ensure transactions are accurate and efficient.

Desired candidate profile

• • Prior experience in managing a full-service restaurant, including oversight of both kitchen and front-of-house operations.
  • Strong background in financial management, with an understanding of budgeting, cost control, and inventory management.
  • Experience with menu planning, vendor negotiations, and special event coordination is a plus.

• Skills & Competencies:

  • Leadership: Strong leadership skills with the ability to motivate, manage, and develop a diverse team of staff.
  • Customer Service: A deep commitment to providing exceptional service and maintaining a customer-first attitude.
  • Communication: Excellent communication skills, with the ability to effectively interact with guests, staff, suppliers, and management.
  • Problem-Solving: Ability to identify and resolve operational challenges, guest complaints, and staff issues in a timely and professional manner.
  • Multitasking: Ability to manage multiple responsibilities simultaneously in a fast-paced, high-pressure environment.
  • Financial Acumen: Strong knowledge of financial management, including budgeting, forecasting, cost control, and analysis of financial reports.
  • Time Management: Efficient in scheduling, prioritizing, and managing time effectively to meet operational and financial goals.