Job Summary
The Restaurant Manager is responsible for the overall operations, efficiency, and financial success of the restaurant. This is a hands-on leadership role requiring excellent people management skills, a keen eye for detail, and a commitment to maintaining high standards of quality and service.
Operations & Service Excellence
Oversee all front-of-house (FOH) operations, ensuring smooth, efficient, and profitable shifts.
Maintain the highest standards for food quality, service, cleanliness, and health and safety compliance.
Develop and implement strategies to enhance the guest experience and resolve any issues promptly and professionally.
Manage inventory, ordering, and vendor relationships to ensure optimal stock levels and cost control.
Team Leadership & Development
Schedule staff appropriately to meet operational demands and manage labor costs effectively.
Conduct performance reviews, provide ongoing coaching, and foster a positive, motivating, and professional work environment.
Financial Management
Handle daily cash reconciliation, banking, and ensure accurate POS system management.
Generate and analyze sales, labor, and operational reports to identify trends and opportunities for improvement.
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