Restaurant Manager

Description

Manage daily restaurant operations, oversee staff, ensure compliance with safety and sanitation regulations, optimize operational efficiency, and maximize sales and profits. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Coordinate daily Front of House and Back of House operations. - Deliver superior service to maximize customer satisfaction. - Respond efficiently and accurately to customer complaints. - Regularly review product quality and research new vendors. - Organize and supervise staff shifts. - Appraise staff performance and provide feedback for improvement. - Estimate future needs for goods, utensils, and cleaning products. - Ensure compliance with sanitation and safety regulations. - Manage the restaurant’s image and suggest improvements. - Control operational costs and identify measures to cut waste. - Create detailed weekly, monthly, and annual revenue and expense reports. - Train new and current employees on proper customer service practices. - Implement policies and protocols to sustain future operations.

Qualifications and Requirements

- Proven work experience as a Restaurant Manager. - Extensive food and beverage (F&B) knowledge, with strong recall of ingredients and dishes. - Strong leadership, motivational, and people management skills. - Demonstrated customer service experience in a managerial capacity.