Restaurant Manager

Key Responsibilities:1. Operations Management:

• Daily Oversight: Direct and oversee the day-to-day operations of the restaurant, ensuring smooth and seamless service in both front-of-house (FOH) and back-of-house (BOH) areas.
• Team Management: Lead the FOH and BOH teams to ensure high operational standards. Maintain consistent communication between departments to guarantee efficiency and customer satisfaction.
• Scheduling: Manage scheduling and labor costs to ensure proper coverage for the restaurant during peak hours while remaining mindful of budget and operational constraints.
• Logistical Coordination: Manage operational flow in the kitchen, bar, and dining area. Coordinate staff to minimize wait times and maximize the guest experience.

2. Staff Leadership & Development:

• Staff Hiring: Oversee recruitment for kitchen staff, servers, bartenders, and support staff. Ensure that all team members meet the performance standards of the restaurant.
• Training & Development: Provide ongoing training and development opportunities for staff. Train new hires, conduct performance evaluations, and provide constructive feedback for improvement.
• Motivation: Foster a positive, team-oriented environment by providing encouragement and guidance. Lead by example to maintain morale and encourage strong teamwork.
• Disciplinary Action: Address performance issues or behavioral problems as needed. Maintain fair and effective disciplinary processes that are in line with company values.

3. Customer Experience & Satisfaction:

• Guest Relations: Ensure that all guests have an exceptional experience. Handle customer complaints and feedback professionally and resolve issues promptly to maintain the restaurant's reputation for high-quality service.
• VIP Management: Serve as the point of contact for high-profile guests and special events. Go the extra mile to ensure a seamless, memorable dining experience.
• Customer Interaction: Engage with guests and create a welcoming atmosphere. Regularly check in on customer satisfaction and provide personalized service where possible.

4. Financial & Budgetary Oversight:

• Budgeting: Assist in managing the restaurant's financials, including food costs, labor costs, and operating expenses. Help optimize operational spending while maintaining quality standards.
• Revenue Tracking: Ensure accurate daily sales reporting. Track and analyze financial data to identify areas for improvement.
• Cost Control: Work with the kitchen and bar staff to monitor inventory levels, avoid over-ordering, and minimize waste, ensuring cost-effective operation.
• Profitability: Help maintain profitability by monitoring costs and adjusting the menu, pricing, or staffing levels when needed. Identify and act upon opportunities for revenue growth.

5. Marketing & Promotion:

• Brand Representation: Ensure that the restaurant's brand and image are consistently represented in every aspect of the guest experience, from marketing materials to staff behavior.
• Promotional Campaigns: Collaborate with marketing to develop and execute promotional campaigns and events that will drive customer engagement and revenue.
• Social Media & Online Presence: Actively participate in and support the restaurant's online marketing efforts, including social media and review sites. Respond to online reviews and help drive a positive online reputation.
• Event Planning: Plan and coordinate private events, catering orders, and special promotions. Ensure that event setups and operations run smoothly to meet guest expectations.

6. Health & Safety Compliance:

• Health & Safety Regulations: Ensure that all operations comply with local health codes and regulations, especially in terms of food safety and sanitation standards. Maintain cleanliness and organization throughout the restaurant.
• Sanitation: Oversee regular cleaning schedules for both FOH and BOH, ensuring compliance with hygiene standards.
• COVID-19 Protocols (if applicable): Ensure that any health-related protocols (such as COVID-19 guidelines) are followed, maintaining a safe environment for both guests and staff.

7. Inventory & Ordering:

• Inventory Management: Maintain accurate inventory records for food, beverages, and restaurant supplies. Monitor stock levels regularly and make adjustments to the ordering schedule to avoid shortages.
• Vendor Management: Maintain relationships with suppliers, negotiate pricing, and order inventory in a cost-efficient manner. Ensure that all deliveries meet quality standards and are logged appropriately.
• Waste Management: Track and reduce waste. Ensure proper disposal procedures are followed and that waste is minimized across both FOH and BOH.

8. Reporting & Analysis:

• Daily Reporting: Provide daily sales reports, inventory logs, and other operational data. Report financials to ownership and flag any potential issues promptly.
• Performance Analysis: Regularly analyze operational metrics and guest feedback to identify opportunities for improvement in service, food quality, and overall guest experience.

Skills & Qualifications:

• Leadership Experience: Proven experience in managing teams in a high-paced restaurant environment.
• Strong Communication Skills: Ability to clearly communicate with staff, guests, and vendors.
• Financial Acumen: Strong understanding of restaurant financials, including budget management, profit margins, and cost control.
• Problem-Solving: Ability to think critically, solve problems under pressure, and take decisive actions when necessary.
• Time Management: Excellent organizational and multitasking skills to manage multiple facets of the business simultaneously.
• Adaptability: Ability to adjust quickly to changing demands or unexpected circumstances.
• Passion for Hospitality: A genuine desire to provide the highest level of service and ensure the overall success of the restaurant.

Job Types: Full-time, Part-time

Pay: $ $20.00 per hour

Benefits:

• Employee discount
• Flexible schedule
• Paid time off
• Paid training

Shift availability:

• Night Shift (Preferred)
• Day Shift (Preferred)

Work Location: In person