Restaurant Operations Director

The Restaurant Manager oversees daily operations to ensure high standards of customer service, food quality, and overall guest satisfaction. This role involves managing staff, handling administrative duties, and maintaining 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