Restaurant Manager

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The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring excellent customer service, and maximizing profitability. They will be reporting directly to the General Manager and will be responsible for managing a team of staff, maintaining high standards of cleanliness and hygiene, and implementing effective marketing strategies to attract and retain customers.

Responsibilities

• Oversee daily operations of the restaurant, ensuring smooth and efficient functioning.
• Manage and train restaurant staff, including hiring, scheduling, and performance evaluations.
• Develop and implement strategies to increase customer satisfaction and loyalty.
• Monitor food quality and presentation, ensuring adherence to company standards.
• Control costs and manage budgets, including inventory, labor, and expenses.
• Collaborate with the kitchen team to create and update menus, ensuring variety and innovation.
• Maintain a safe and clean working environment, following health and safety regulations.
• Handle customer complaints and resolve issues promptly and professionally.
• Build and maintain relationships with suppliers and vendors, ensuring timely delivery of goods.
• Stay updated with industry trends and competition, making recommendations for improvement.

Requirements

• Minimum of 3 years of experience in restaurant management
• Strong leadership and communication skills
• Extensive knowledge of food and beverage operations
• Ability to manage a diverse team and handle customer complaints effectively
• Proficient in budgeting and financial management