Restaurant Manager

Description

This position involves leading the daily operations of a restaurant within a food production environment, focusing on delivering excellent customer service, managing staff, and driving business performance. You'll be responsible for ensuring smooth service, maintaining standards, and optimizing profitability.

Responsibilities and Duties

- Operational Leadership: - Manage daily restaurant operations and maintain a positive image of the outlet. - Coordinate front-of-house and back-of-house activities to ensure seamless service. - Organize and supervise shifts. - Team Management and Development: - Train and coach staff on customer service best practices, both new and existing. - Manage staff training, scheduling, and performance evaluations. - Customer Service and Satisfaction: - Address customer complaints promptly and provide effective solutions. - Compliance and Standards: - Ensure adherence to safety and sanitation regulations. Financial Management and Optimization: Control operational costs and implement measures to minimize waste. Analyze and forecast sales to maximize profitability. Prepare and analyze reports. Develop and implement innovative processes to improve efficiency, staying up to date on market trends.

Qualifications and Requirements

- Experience: - Experience in restaurant management. - Skills and Abilities: - Ability to oversee daily restaurant operations. - Strong leadership and coaching abilities. - Excellent customer service and problem-solving skills. - Understanding of safety and sanitation regulations. - Financial acumen and analytical abilities. - Ability to understand and implement market trends. - Work Requirements: - Availability to work 5.5 or 6 days per week, with rotating shifts.

Working Condition

Salary

Basic Salary 4000