Restaurant Manager

Description

As a Restaurant Manager, you will be at the helm of a dynamic dining establishment, overseeing every aspect of its daily function. Your leadership will ensure seamless operations, foster exceptional guest experiences, and drive the overall success and profitability of the business. You will be instrumental in cultivating a thriving environment for both staff and patrons.

Responsibilities and Duties

*Operational Leadership: Direct and synchronize all facets of the restaurant's day-to-day activities to ensure smooth and efficient service delivery. *Customer Experience Excellence: Champion the delivery of outstanding service, ensuring every guest enjoys a superior dining experience and maximum satisfaction. *Issue Resolution: Address customer concerns promptly, efficiently, and accurately, turning potential challenges into positive interactions. *Quality & Vendor Management: Consistently evaluate the quality of products, and actively seek out and assess new suppliers to enhance offerings. *Team Oversight: Manage all aspects of staff, from performance to development. *Scheduling & Supervision: Plan and oversee the daily shifts of all crew members, ensuring adequate staffing and smooth workflow. *Performance & Development: Conduct regular performance reviews for staff, providing constructive feedback and guidance to boost productivity and growth. *Forecasting & Inventory: Accurately project future requirements for food, beverages, kitchen equipment, and cleaning supplies to maintain optimal stock levels. *Health & Safety Compliance: Ensure strict adherence to all sanitation, hygiene, and safety regulations within the establishment. *Brand & Image Management: Uphold and enhance the restaurant's positive reputation, actively seeking and implementing strategies for continuous improvement. *Cost Control & Efficiency: Monitor and manage operational expenditures, actively identifying and implementing measures to minimize waste and optimize resources. *Financial Reporting: Generate comprehensive and detailed reports on weekly, monthly, and annual revenues and expenses for insightful financial analysis. *Community & Brand Promotion: Foster a strong connection with the local community through word-of-mouth initiatives and organized restaurant events, boosting brand visibility. *Market Expansion: Propose and implement innovative strategies to broaden the restaurant's reach and attract a more diverse clientele. *Staff Training & Development: Provide thorough training to both new hires and existing employees on best practices for customer service, ensuring consistent excellence. *Policy Implementation: Establish and enforce operational policies and protocols to ensure consistency and efficiency in future restaurant activities.

Qualifications and Requirements

*Demonstrated understanding of catering operations and processes. *Flexibility to work unconventional or early morning hours as needed. *Proven experience in a managerial role within the restaurant or hospitality industry. *Exceptional leadership and team management abilities. *Strong communication and interpersonal skills. *Acute attention to detail and a commitment to quality. *Proficiency in financial management and cost control. *Ability to thrive in a fast-paced environment and manage multiple priorities effectively.

Working Condition

Salary

Basic Salary 6000