Summary:
The Restaurant Manager is responsible for overseeing the daily operations of the restaurant to ensure exceptional guest experiences, efficient service, and profitable performance. This role leads staff, manages inventory and budgets, maintains food safety and quality standards, and ensures compliance with all health, safety, and labor regulations.
Key Responsibilities:
Operations Management
* Oversee daily restaurant operations, including front-of-house and back-of-house coordination
* Ensure high standards of food quality, cleanliness, and service
* Maintain compliance with health, safety, sanitation, and licensing regulations
* Handle guest feedback and resolve issues promptly and professionally
Staff Leadership & Scheduling
* Recruit, train, schedule, and supervise restaurant staff
* Lead by example to motivate, coach, and develop team members
* Conduct performance reviews and manage disciplinary actions when necessary
* Manage labor costs and staffing levels based on business needs
Financial Management
* Monitor sales, budgets, food costs, and labor expenses
* Oversee cash handling, POS systems, and daily reconciliations
* Manage inventory, ordering, and vendor relationships
* Identify opportunities to improve profitability and control costs
Customer Experience & Service Excellence
* Ensure a welcoming atmosphere and outstanding guest service
* Build relationships with regular guests and community partners
* Implement service standards and operational procedures
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Skills & Qualifications:
Required:
* Proven experience as a Restaurant Manager or similar leadership role, preferably with Italian dining experience
* Strong leadership, communication, and organisational skills
* In-depth knowledge of food safety, sanitation, and labor regulations
* Ability to work flexible hours, including nights, weekends, and holidays
* Problem-solving skills and ability to thrive in a fast-paced environment
Preferred:
* Degree or certification in hospitality management or related field
* Experience with Seven Rooms and Square
* Financial and cost-control experience
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Key Competencies:
* Team leadership and staff development
* Guest-focused service mindset
* Operational efficiency
* Financial and business acumen
* Attention to detail
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Compensation & Benefits:
* Competitive salary based on experience
* Performance bonuses and incentives
* Employee meals and discounts
* Benefits package (if applicable)