Summary:
The Restaurant Manager oversees the daily operations of a food service establishment, ensuring high-quality service and food, managing finances, personnel, and logistics, and ensuring compliance with health and safety regulations.
Responsibilities:
* Hire, train, and supervise staff
* Develop and implement operational policies and procedures
* 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:
* Bachelor's Degree in Hospitality or Business Administration preferred
* 3+ years of restaurant management experience
* Strong interpersonal, leadership, and communication skills
* Knowledge of food preparation and service
* Ability to manage personnel effectively
* Familiarity with financial management, including budgeting and forecasting
* Understanding of health and safety regulations
* Ability to multitask and work under pressure
* Excellent customer service skills
* Ability to work flexible hours, including nights and weekends.