Restaurant Manager
Job Summary
The Restaurant Manager oversees all aspects of restaurant operations to ensure efficiency, profitability, and exceptional guest experiences. This position requires leadership, organizational, and interpersonal skills to manage both front and back-of-house teams across varied dining concepts.
Key Responsibilities
- Oversee day-to-day operations including staffing, inventory, and service quality.
- Develop and enforce operational policies and procedures for optimal efficiency.
- Ensure compliance with health, safety, and sanitation regulations.
- Handle guest inquiries and resolve issues promptly to maintain customer satisfaction.
- Coordinate with kitchen, bar, and service teams to ensure smooth operation.
- Monitor sales, control costs, and prepare performance reports for management.
Qualifications
- Bachelor's degree in Hospitality Management or related field preferred.
- Minimum 7 to 10 years of management experience in restaurant or hotel dining.
- Strong leadership, organizational, and decision-making skills.
- Knowledge of POS systems, scheduling, and financial management.
Preferred Skills
- Ability to lead a diverse team and foster a positive workplace culture.
- Excellent problem-solving and conflict resolution skills.
- Strong attention to operational and service details.
Working Conditions / Environment
- Work requires flexible shifts including nights, weekends, and holidays.
- May involve standing or walking for long periods and light administrative work.
