Restaurant Manager

Description

Manage daily restaurant operations, supervise staff, maintain food quality and safety standards, handle customer service, and control operational costs. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Ensure incoming staff comply with company policies - Train staff to follow restaurant procedures - Maintain safety and food quality standards - Handle customer feedback and resolve complaints - Organize staff schedules and track hours - Record payroll data - Order food, linens, gloves, and other supplies within budget - Supervise daily shift operations - Ensure accurate end-of-day cash outs - Coordinate daily front- and back-of-house operations - Control operational costs and minimize waste - Appraise staff performance - Recruit and interview new employees - Interact with guests to gather feedback on product quality and service

Qualifications and Requirements

- Minimum 2 years of experience in F&B management - Strong leadership and team management skills - Knowledge of food safety standards and operational procedures - Customer service oriented - Ability to manage budgets and operational costs