Restaurant Manager

Key Responsibilities: 1. Operations Management: Oversee all front-of-house and back-of-house operations. Maintain cleanliness, health, and safety standards in all areas. Ensure compliance with food safety regulations and licensing requirements. 2. Inventory and Stock Management: Monitor and manage food, beverage, and supply inventory levels. Conduct regular stock counts and maintain accurate inventory records. Place timely orders with suppliers to avoid stockouts and overstocking. Implement waste reduction practices and track usage to minimize loss. Ensure proper storage, labeling, and rotation (FIFO method) of inventory. Review vendor invoices and pricing to maintain cost efficiency. 3. Customer Service: Maintain a strong focus on guest satisfaction and experience. Resolve customer complaints and feedback professionally and promptly. Train staff to deliver consistent, high-quality service. 4. Staff Management: Hire, train, and manage restaurant staff. Create employee schedules and manage shift coverage. Conduct regular performance evaluations and provide coaching. 5. Financial Management: Track daily sales, costs, and labor expenses. Assist in preparing budgets, forecasts, and weekly/monthly reports. Control costs through efficient labor and stock management. 6. Marketing and Promotion: Support local marketing efforts and special events. Promote the restaurant via social media or community involvement.