Job
Description
As a Restaurant Manager, your role is crucial in ensuring exceptional guest experiences, efficient service delivery, and the overall success of the restaurant operations. You are expected to lead a dynamic team, maintain high service quality standards, and contribute to revenue goals. Key Responsibilities: - **Operations Management**: - Plan and coordinate daily restaurant operations, including managing the dining room, reservations, and kitchen coordination. - Ensure the restaurant is set up, clean, and maintained to meet quality and hygiene standards. - Maximize occupancy and guest satisfaction by overseeing table assignments and dining flow. - **Staff Supervision and Training**: - Recruit, train, and supervise restaurant staff, such as servers, hosts/hostesses, and bartenders. - Conduct staff meetings, provide coaching, and enforce service standards and company policies. - Facilitate professional development opportunities for the team. - **Guest Satisfaction**: - Monitor guest feedback, promptly address concerns, and enhance the overall dining experience. - Act as a point of contact for guest inquiries, special requests, and reservations. - Implement service improvements and innovations to elevate guest satisfaction. - **Financial Management**: - Assist in budget preparation, monitor revenue and expenses, and implement strategies to meet targets. - Analyze financial reports to optimize profitability and control costs effectively. - **Menu Management**: - Collaborate with the culinary team to plan and update menus based on seasonality and market trends. - Manage inventory, food costing, and suggest appropriate selections to guests. - Optimize profitability through effective menu planning and costing. - **Health and Safety**: - Ensure compliance with health and safety regulations and conduct regular safety training for staff. - Investigate and report accidents or incidents as per company policies. - **Wine and Beverage Management**: - Oversee the selection and management of the wine and beverage program. - Recommend pairings to guests, manage inventory, and update the beverage menu as needed. - **Event Coordination**: - Coordinate with banquet and event teams to plan and execute special events, private parties, and promotions. Qualifications: - Bachelor's degree in Hotel Management, Hospitality, or a related field preferred. - Previous experience in restaurant management with a successful track record. - Strong leadership, team management, and communication skills. - Proficiency in restaurant management software and industry-related computer applications. - Knowledge of food and beverage operations, industry trends, and local regulations. - Ability to work flexible shifts, including nights, weekends, and holidays. If you are passionate about hospitality, possess strong leadership skills, and have experience in successful restaurant operations, we encourage you to apply for this exciting opportunity. As a Restaurant Manager, your role is crucial in ensuring exceptional guest experiences, efficient service delivery, and the overall success of the restaurant operations. You are expected to lead a dynamic team, maintain high service quality standards, and contribute to revenue goals. Key Responsibilities: - **Operations Management**: - Plan and coordinate daily restaurant operations, including managing the dining room, reservations, and kitchen coordination. - Ensure the restaurant is set up, clean, and maintained to meet quality and hygiene standards. - Maximize occupancy and guest satisfaction by overseeing table assignments and dining flow. - **Staff Supervision and Training**: - Recruit, train, and supervise restaurant staff, such as servers, hosts/hostesses, and bartenders. - Conduct staff meetings, provide coaching, and enforce service standards and company policies. - Facilitate professional development opportunities for the team. - **Guest Satisfaction**: - Monitor guest feedback, promptly address concerns, and enhance the overall dining experience. - Act as a point of contact for guest inquiries, special requests, and reservations. - Implement service improvements and innovations to elevate guest satisfaction. - **Financial Management**: - Assist in budget preparation, monitor revenue and expenses, and implement strategies to meet targets. - Analyze financial reports to optimize profitability and control costs effectively. - **Menu Management**: - Collaborate with the culinary team to plan and update menus based on seasonality and market trends. - Manage inventory, food costing, and suggest appropriate selections to guests. - Optimize profitability through effective menu planning and costing. - **Health and Safety**: - Ensure compliance with health and safety regulations and conduct regular safety training for staff. - Investigate and report accidents or incidents as per company policies. - **Wine and Beverage Manag
