Restaurant Manager

Description

Oversee daily restaurant operations, manage staff, budget, inventory, and marketing, ensuring exceptional service, food quality, and operational efficiency. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Supervise shifts and ensure smooth restaurant operations - Train staff on customer service practices, food safety standards, and company policies - Handle customer feedback and resolve complaints professionally - Create staff schedules and track work hours and payroll - Appraise staff performance and provide constructive feedback - Interview and recruit employees aligned with the restaurant’s culture and vision - Manage front- and back-of-house operations, including ordering, inventory, and food preparation - Ensure compliance with sanitation and safety regulations - Prepare and analyze weekly, monthly, and annual revenue and expense reports - Control operational costs, reduce waste, and optimize profitability - Review product quality and research new vendors or suppliers

Qualifications and Requirements

- Minimum 4 years of experience in F&B management or supervisory roles - Strong leadership and people management skills - Excellent interpersonal and communication skills - Bookkeeping and financial management capabilities, including budget, payroll, and inventory oversight - Ability to motivate, train, and coach staff effectively

Working Condition

Working hours

Full-time with flexible hours