Restaurant Manager

Job Description

Operational Management: Oversee daily restaurant operations, including front-of-house and back-of-house activities. Ensure consistent delivery of high-quality food and service. Maintain a clean, safe, and organized restaurant environment. Manage inventory, ordering, and stock control. Ensure compliance with all health and safety regulations. Handle customer inquiries, complaints, and feedback promptly and professionally. Team Leadership and Development: Recruit, train, and supervise restaurant staff. Create and maintain staff schedules. Motivate and inspire team members to achieve performance goals. Conduct regular performance reviews and provide feedback. Foster a positive and collaborative work environment. Financial Management: Manage restaurant budget and control costs. Monitor sales and expenses, and identify opportunities for improvement. Implement strategies to increase revenue and profitability. Handle cash management and daily financial transactions. Customer Service: Ensure exceptional customer service standards are maintained. Build and maintain relationships with regular customers. Implement customer loyalty programs and initiatives. Monitor customer satisfaction and address any issues. Marketing and Promotion: Assist in developing and implementing marketing strategies. Promote restaurant events and special offers. Utilize social media and online platforms to enhance restaurant visibility. Work with any delivery service providers.