Restaurant Manager

Key Responsibilities

• Operations Management:
• Plan and coordinate daily restaurant operations, including dining room management, reservations, and kitchen coordination.
• Ensure that the restaurant is properly set up, clean, and maintained to meet quality and hygiene standards.
• Oversee table assignments, guest seating, and dining flow to maximize occupancy and guest satisfaction.
• Staff Supervision and Training:
• Recruit, train, and supervise restaurant staff, including servers, hosts/hostesses, and bartenders.
• Conduct staff meetings, provide ongoing coaching, and facilitate professional development.
• Ensure staff adhere to service standards and enforce company policies and procedures.
• Guest Satisfaction:
• Monitor guest feedback and address concerns or issues promptly and professionally.
• Act as a point of contact for guest inquiries, special requests, and reservations.
• Continuously work to enhance the overall dining experience by implementing service improvements and innovations.
• Financial Management:
• Assist in budget preparation and cost control efforts.
• Monitor revenue and expenses, analyze financial reports, and implement strategies to meet or exceed targets.
• Oversee billing accuracy and payment processing.
• Menu Management:
• Collaborate with the culinary team to plan and update menus based on seasonality, market trends, and guest feedback.
• Maintain knowledge of menu items and suggest appropriate selections to guests.
• Manage inventory and food costing to optimize profitability.
• Health and Safety:
• Ensure compliance with health and safety regulations.
• 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.
• Maintain knowledge of beverage offerings and recommend pairings to guests.
• Manage beverage inventory and recommend changes to the beverage menu as needed.
• Event Coordination:
• Coordinate with the banquet and event teams to plan and execute special events, private parties, and promotions as needed.
  

Qualifications

• Bachelor's degree in Hotel Management, Hospitality, or a related field preferred.
• Previous experience in restaurant management, with a track record of successful restaurant operations.
• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Proficiency in restaurant management software and computer applications.
• Knowledge of food and beverage operations and industry trends.
• Familiarity with local regulations related to restaurant operations.
• Ability to work flexible shifts, including nights, weekends, and holidays.