Restaurant Manager (Hotel Background)

1. Restaurant Operations Management

• Oversee 

  daily operations

   of the restaurant (dining area, bar, and service stations)
• Ensure smooth coordination between 

  front-of-house

   and 

  back-of-house

• Supervise cleanliness, hygiene, and overall ambiance

2. Staff Management

• Hire, train, and schedule staff (servers, hosts, bartenders, bussers)
• Monitor employee performance and conduct 

  performance reviews

• Handle shift scheduling, payroll inputs, and disciplinary actions

3. Customer Service & Guest Experience

• Greet and interact with guests to ensure satisfaction
• Resolve guest complaints quickly and professionally
• Monitor service quality and take guest feedback seriously

4. Financial & Budget Management

• Monitor 

  daily sales, food cost, labor cost

  , and 

  operating expenses

• Work with accounting to manage 

  budgets, forecasts

  , and 

  P&L reports

• Implement strategies to improve profitability and reduce waste