The Restaurant Manager's primary responsibility is overseeing the daily operations of the restaurant.
Duties and Responsibilities:
Maintain sales, profitability, and restaurant budget.
Ensure existing and incoming staff complies with company policy.
Responsible for hiring and training new staff as well as the continuous training of existing staff.
Processing of monthly reports and timesheets.
Conduct performance reviews of staff.
Handle disciplinary sessions with staff.
Respond to customer complaints and resolve them effectively.
Promote a teamwork environment.
Maintain customer relationship.
Develop strategies for improving customer’s dining experience.
Manage the work schedules of restaurant staff.
Maintain hygiene and grooming standards.