Restaurant Manager

Core Responsibilities Staff Management: Recruit, interview, train, and supervise staff. Create work schedules, track hours, and handle payroll data. Appraise staff performance and provide feedback to improve productivity.  Operational Oversight: Manage daily operations for both front-of-house (dining room) and back-of-house (kitchen) staff to ensure smooth workflow.  Customer Service: Ensure exceptional customer service, build rapport with guests, and professionaly handle customer complaints and feedback.  Inventory & Supplies: Monitor inventory levels, order food, beverages, and other supplies while adhering to budget limitations.  Financial Management: Control operational costs, identify ways to cut waste, and analyze sales and expense reports to maximize profitability.  Compliance & Quality: Ensure compliance with health, safety, and sanitation regulations, and maintain high standards for food quality.  Marketing & Growth: Implement strategies to drive customer satisfaction, promote special events, and enhance the restaurant's reputation in the community.  Essential Skills Leadership: Ability to lead and motivate a team effectively.  Communication: Strong interpersonal and communication skills to interact with staff and customers.  Organization: Excellent organizational skills to manage multiple tasks, schedules, and inventory.  Problem-Solving: Ability to quickly and accurately address operational issues and customer complaints.  Financial Acumen: Skills in budgeting, cost control, and financial reporting.  Technical Skills: Familiarity with restaurant management software can be beneficial.  Qualifications Proven work experience as a restaurant manager, hospitality manager, or in a similar role. Experience in the food and beverage service industry. Often a high school diploma or equivalent is required, though a bachelor's degree in hospitality may be preferred. A food handler's certification is frequently necessary.