Restaurant Manager

A Restaurant Manager leads, coaches, and mentors all team members to perform their best in day-to-day operations thus ensuring we achieve our goal of total guest satisfaction.

Restaurant Manager responsibilities include:

• Coordinating daily restaurant management operations
• Delivering superior food and beverage service and maximizing customer satisfaction
• Responding efficiently and accurately to restaurant customer complaints

Job brief

We are looking for a Restaurant Manager to lead all aspects of our business. You will deliver a high-quality menu and motivate our staff to provide excellent customer service.

Restaurant Manager responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

To be successful in this role, you’ll need management skills and experience in both front and back of the house. We want you to know how to oversee the dining areas, check-in with customers and balance speed of service with food quality delivery. Back of the house management experience is essential, as you’ll hire qualified Cooks and Cashiers, set work schedules, oversee food prep and make sure we comply with health and safety restaurant regulations.

We’ll expect you to lead by example and uplift our staff during busy moments in a fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant dining experiences.

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen tools & equipment and cleaning products
• Ensure compliance with sanitation and safety regulations
• Maintain our restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and special events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations

Requirements and skills

• Proven work and customer service experience as a Restaurant Manager, Restaurant
• General Manager, Hospitality Manager or similar role
• Able to speak, read, write, and understand the primary language in the business area, as
• well as the language of the employees.
• Strong leadership, motivational and people skills
• Acute financial management skills
• Able to lift up to 30 pounds and stand for 4-6 hours uninterrupted

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.