Job Description

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.

Company Overview

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