Restuarant Manager

The Restaurant Manager oversees daily operations, ensuring high standards of customer service, food quality, and overall guest satisfaction. This role involves managing staff, handling administrative duties, and ensuring a safe, clean, and well-maintained establishment.

1. Staff Management:

   • Interview, train, and supervise staff.
   • Schedule work shifts and assign duties.
   • Conduct regular performance reviews and provide feedback.
   • Address employee concerns and disciplinary issues.

2. Customer Service:

   • Ensure high levels of customer satisfaction through excellent service.
   • Handle customer complaints and resolve issues efficiently.
   • Monitor and respond to online reviews and feedback.

3. Operations Management:

   • Oversee the day-to-day operations of the restaurant.
   • Ensure compliance with health and safety regulations.
   • Maintain a clean and organized environment.
   • Monitor inventory levels and order supplies as needed.

4. Financial Management:

   • Manage budgets, control labor costs, and maximize profitability.
   • Analyze financial reports and develop strategies to improve performance.
   • Handle cash management, including daily reconciliations and