Restaurant Manager

overseeing all daily operations, from staffing (hiring, training, scheduling) and inventory (ordering, stock control) to ensuring exceptional customer service, maintaining food quality, managing budgets, and enforcing strict health/safety/sanitation compliance to maximize profitability and create a positive dining experience

• Operations:

  Supervise daily front-of-house (FOH) and back-of-house (BOH) activities, ensuring smooth service flow and efficient processes.

• Staff Management:

  Recruit, hire, train, schedule, and appraise employees; resolve conflicts and foster a positive team culture.

• Customer Experience:

  Handle guest feedback, resolve complaints professionally, and maintain high satisfaction levels.

• Financial Control:

  Manage budgets, control labor/operational costs, track sales, and identify strategies to improve revenue.

• Inventory & Supplies:

  Monitor stock levels, order food/beverages/supplies, and manage supplier relationships.

• Compliance:

  Uphold strict health, safety, sanitation, and labor regulations.

• Marketing:

  Implement promotions and contribute to marketing efforts to attract and retain customers.

Essential Skills & Qualifications

• Strong leadership, communication, and problem-solving skills.
• Experience in the food service industry.
• Knowledge of food safety, hygiene, and labor laws.
• Financial acumen for budgeting and cost control.
• Passion for hospitality and high attention to detail.

Sample Job Duties (Bullet Points)

• Oversee all daily restaurant activities, ensuring seamless service.
• Recruit, train, schedule, and manage restaurant staff.
• Ensure adherence to all health, safety, and sanitation standards.
• Manage inventory, place orders, and control food/supply costs.
• Resolve customer issues and enhance guest satisfaction.
• Collaborate with kitchen staff on food quality and menu consistency.
• Develop and implement strategies to boost sales and profitability.