Restaurant Manager

Description

Lead and manage daily restaurant operations, ensuring high-quality service, food standards, staff management, and overall business performance. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Coordinate daily Front of the House and Back of the House operations - Deliver superior service and maximize customer satisfaction - Respond efficiently 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, kitchen utensils, and cleaning products - Ensure compliance with sanitation and safety regulations - Maintain and improve the restaurant’s image - Control operational costs and identify measures to cut waste - Prepare detailed reports on weekly, monthly, and annual revenues and expenses - Promote the brand through community engagement and marketing initiatives - Recommend ways to reach a broader audience (e.g., discounts, social media ads) - Train staff on proper customer service practices - Implement policies and protocols to sustain restaurant operations

Qualifications and Requirements

- Minimum 2 years of experience in restaurant management or supervisory roles - Strong leadership and staff management skills - Excellent customer service and communication abilities - Knowledge of inventory management and cost control - Familiarity with food safety and sanitation standards