Restaurant Manager

As a Restaurant Manager you will oversees the daily operations of a restaurant, ensuring smooth and efficient service while maintaining high standards of customer satisfaction and profitability. They are responsible for a wide range of tasks, including managing staff, handling finances, and ensuring compliance with health and safety regulations.  Key Responsibilities: • Restaurant managers should oversee day-to-day operations in restaurants. • Recruiting, training and supervising staff. • Agreeing and managing budgets. • Planning menus. • Ensuring agreement with licensing, hygiene and health and safety regulation. • Promoting and marketing the business on their level. • Overseeing stock levels. • Handling customer enquiries and complaints. • Taking reservations. • Greeting and advising customers. • Problem solving. • Preparing and presenting staffing/sales reports. • Keeping statistical and financial records. • Assessing and improving profitability. • Coordinating with customers, employees, suppliers, licensing authorities and sales representatives. • Making improvements to the running of the business and developing the restaurant. • Ensuring all staff are knowledgeable about menu offerings and individual agreements. • Reducing operational cost and identifying and measures to cut wastage. • Responding to customer feedback and resolving conflicts effectively. • Estimate future needs for goods, kitchen utensils and cleaning products. • Organize and supervise staff • Coordinate daily front and back-office operations. Skills and Qualifications: • Leadership and Communication Skills: Essential for managing staff and interacting with customers effectively. • Organizational and Time Management Skills: Crucial for managing multiple tasks and responsibilities efficiently. • Customer Service Skills: Needed to handle customer inquiries and complaints effectively. • Financial Management Skills: Necessary for managing budgets and tracking expenses. • Problem-Solving Skills: Important for addressing and resolving issues quickly and effectively. • Experience in the Food and Beverage Industry: Often preferred, with some employers requiring a degree in hospitality management or related field. • Knowledge of Health and Safety Regulations: Essential for ensuring a safe and hygienic environment.