Restaurant Manager

Description

Lead daily restaurant operations, manage staff, ensure customer satisfaction, and drive business performance while maintaining high standards of food quality and service. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Coordinate daily Front of House and Back of House operations - Ensure superior service and customer satisfaction - Respond to customer complaints efficiently - Review product quality and research new vendors - Organize and supervise staff shifts - Appraise staff performance and provide constructive feedback - Estimate future needs for goods, utensils, and cleaning supplies - Ensure compliance with sanitation and safety regulations - Maintain and improve restaurant’s public image - Control operational costs and minimize waste - Create detailed weekly, monthly, and annual reports - Promote the brand through community engagement and marketing initiatives - Train staff on proper service practices and operational procedures

Qualifications and Requirements

- Minimum 5 years experience in F&B management - Proven experience as Restaurant Manager or General Manager - Strong customer service and leadership skills - Extensive F&B knowledge, including menu ingredients and preparation - Familiarity with restaurant management software (OpenTable, PeachWorks) - Strong financial management and operational planning skills

Working Condition

Working hours

Full-time, contract position; standard restaurant hours