Restaurant Manager
Job Description
Responsible for managing front-of-house and back-of-house operations to maintain high standards of service, food quality, safety, and financial performance. Key duties include recruiting, interviewing, training, supervising, and appraising staff; organizing and supervising shifts; creating and managing staff schedules; maintaining food safety, hygiene, and health standards in compliance with regulations; overseeing food preparation, presentation, and product quality; handling customer feedback, resolving complaints, and ensuring customer satisfaction; monitoring and controlling expenses, managing budgets, and ensuring profitability; managing inventory, ordering supplies, and maintaining stock levels; preparing weekly, monthly, and annual revenue and expense reports; working with suppliers and vendors; planning menus with chefs; and ensuring compliance with company policies, cash-handling procedures, and safety guidelines.
Requirements
- Experience
- 10 Years
- At least 10 years of experience
- Strong leadership and communication skills
- Knowledge of food safety regulations and restaurant operations
- Ability to multitask, prioritize, and maintain attention to detail
- Customer service orientation and problem-solving skills
- Experience in both front-of-house and back-of-house operations
Benefits
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