Job Summary

The Restaurant Manager oversees all day-to-day operations of the restaurant to ensure a smooth and profitable business. This includes managing staff, ensuring excellent customer service, maintaining food quality, and achieving financial goals. The RM is responsible for creating a positive work environment, ensuring compliance with health and safety regulations, and driving the overall success of the restaurant.

Duties & Responsibilities

1. Oversee daily restaurant operations and ensure standards of quality, service, and cleanliness are met.
2. Monitor inventory and order supplies to maintain proper stock levels.
3. Ensure compliance with food safety, sanitation, and occupational health standards.
4. Handle restaurant opening and closing procedures.
5. Develop and manage budgets, sales goals, and profitability targets.
6. Analyze financial reports and take corrective actions as needed.
7. Control costs through effective labor and inventory management.
8. Assist in developing and implementing marketing strategies to increase brand visibility and sales.
9. Build relationships with the local community and seek opportunities to enhance the restaurant's reputation.
10. Hire, train, and motivate restaurant staff, including servers, cooks, and support staff.
11. Conduct regular performance reviews and provide feedback.
12. Schedule staff shifts and ensures proper coverage during peak hours.