Restaurant Manager

Job Description

Key Responsibilities of a Restaurant Manager 1. Staff Management Hiring, training, and scheduling staff (waiters, chefs, cleaners, etc.). Monitoring employee performance and providing feedback. Ensuring compliance with health and safety regulations. Motivating the team and resolving conflicts. 2. Customer Service Ensuring excellent guest experiences. Handling customer complaints and resolving issues quickly. Monitoring service quality and making improvements as needed. 3. Financial Management Managing the restaurant’s budget and expenses. Monitoring daily sales and cash flow. Controlling food and labor costs. Preparing financial reports for owners or stakeholders. 4. Inventory & Supply Management Ordering food, beverages, and other restaurant supplies. Managing stock levels and reducing waste. Maintaining relationships with suppliers. 5. Operational Oversight Ensuring cleanliness, safety, and compliance with local laws. Overseeing opening and closing procedures. Managing reservations and table turnover. Ensuring kitchen and dining area operations run smoothly. 6. Marketing & Promotion (optional in some cases) Creating or implementing promotional campaigns and events. Engaging with customers through social media or loyalty programs. Collaborating with marketing teams or agencies.