Restaurant Manager

SUMMARY:
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POSITION INFO:

Job Summary:

The Restaurant Manager will oversee and manage the daily operations of the restaurant.

Supervisory Responsibilities:

• Trains restaurant staff.
• Organizes and oversees the staff schedules.
• Conducts performance evaluations that are timely and constructive.
• Handles discipline and termination of employees in accordance with restaurant policy.

Duties/Responsibilities:

• Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
• Ensures customer satisfaction with all aspects of the restaurant and dining experience.
• Handles customer complaints, resolving issues in a diplomatic and courteous manner.
• Ensures compliance with alcoholic beverage regulations.
• Estimates food and beverage costs.
• Manages inventory and purchases food and supplies.
• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
• Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service.
• Collaborates with chefs to develop appetizing menus.
• Maintains sales records and tracks cash receipts.
• Prepares and submits operations reports and other documentation requested by the regional manager.
• Performs other duties as assigned.

1. Manage day-to-day operations of the restaurant, including opening and closing procedures, staff scheduling, and shift management.
2. Supervise and coordinate activities of restaurant staff, including servers, chefs, cooks, and support staff, to ensure efficient workflow and high-quality service.
3. Train, motivate, and mentor staff, providing guidance, coaching, and performance feedback to foster a positive work environment and promote employee development.
4. Monitor food preparation, presentation, and quality standards, ensuring compliance with recipes, portion sizes, and food safety regulations.
5. Maintain inventory levels, order supplies, and manage food and beverage costs to optimize profitability and minimize waste and shrinkage.
6. Develop and implement operational policies, procedures, and standards to maintain consistency, efficiency, and compliance with health and safety regulations.
7. Handle customer inquiries, complaints, and feedback in a prompt and professional manner, resolving issues and ensuring customer satisfaction.
8. Plan and execute marketing and promotional activities to attract customers, increase foot traffic, and drive sales growth.
9. Monitor sales performance of the restaurant and identify opportunities for improvement.
10. Collaborate with the kitchen team to develop menus, specials, and promotions that meet customer preferences and market trends.
11. Ensure cleanliness, sanitation, and maintenance of the restaurant premises, equipment, and facilities, adhering to health and safety standards.
12. Implement cost-control measures, such as portion control, inventory management, and labor optimization, to maximize profitability and minimize expenses.
13. Build and maintain relationships with suppliers, vendors, and service providers, negotiating contracts, pricing, and terms to secure favorable arrangements.
14. Stay updated on industry trends, consumer preferences, and competitive landscape, conducting market research and competitor analysis to inform business decisions.
15. Uphold company policies, procedures, and values, promoting a positive brand image and culture of excellence among staff and customers.
16. Manage the till and point of sale when necessary as well as ensuring cash levels are kept within outlined requirements