As restaurant manager, you’ll oversee daily operations, ensuring a high-level of service. You’ll manage staff, budgets, and inventory, acting as a leader and problem-solver. With opportunities for growth, you’ll need previous industry experience, strong communication and organizational skills, and a passion for customer satisfaction.

Responsibilities

·        Supervising shifts and ensuring that the restaurant runs smoothly and efficiently.

·        Training new and current employees on proper customer service practices, food safety standards, and company policies.

·        Maximizing customer satisfaction and responding to customer complaints in a professional and polite manner.

·        Creating schedules for restaurant staff and tracking their work hours and payroll data.

·        Appraising staff performance and providing feedback to improve productivity and quality.

·        Managing daily front- and back-of-house restaurant operations, such as ordering supplies, maintaining inventory ensuring compliance with sanitation and safety regulations.

·        Creating reports on weekly, monthly, and annual revenues and expenses, and analysing them to identify areas for improvement.

·        Controlling operational costs and finding ways to reduce waste and increase profitability.

·        Reviewing product quality and researching new suppliers to ensure the best value and quality for the restaurant.

·        Any other tasks commensurate to the role

Requirements

·        A degree or diploma in hospitality management, business administration, or a related field is preferred.

·        Experience working in the restaurant industry, preferably in a supervisory or managerial role.

·        Excellent interpersonal skills, with the ability to communicate effectively with customers, staff, suppliers, and owners.

·        Bookkeeping knowledge, with the ability to manage budgets, expenses, payroll, and inventory.

·        Leadership qualities, with the ability to motivate, train, and coach your staff. You should also be able to set goals, delegate tasks, and evaluate performance.

·        Food and beverage knowledge, with a good understanding of food quality, safety, and hygiene standards. You should also be able to research new suppliers, plan menus, and monitor product quality.

·        Basic computer skills, with proficiency in using email, ordering, and POS systems.