Restaurant Manager

Summary:

The Restaurant Manager oversees the daily operations of a food service establishment, ensuring high-quality service and food, and logistics, and ensuring compliance with health and safety regulations.

Responsibilities:

• Develop and implement operational policies and procedures
• Train and supervise staff
• Manage inventory and order supplies
• Oversee food preparation and quality control
• Maintain cleanliness and hygiene
• Ensure compliance with health and safety regulations
• Deal with customer complaints and resolve issues
• Develop and implement marketing and promotional strategies
• Manage finances, including budgeting and forecasting
• Collaborate with other managers and stakeholders

Qualifications:

• 1+ years of restaurant management experience
• Strong interpersonal, leadership, and communication skills
• Knowledge of food and service
• Ability to manage personnel effectively
• Ability to multitask and work under pressure
• Excellent customer service skills
• Ability to work flexible hours, including nights and weekends.