Restaurant Manager

Job Summary

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring excellent guest service, efficient business performance, food quality, and compliance with company standards.

Key Responsibilities

• Oversee the day-to-day operations of the restaurant to ensure smooth and efficient service.
• Lead, supervise, and motivate restaurant staff to achieve operational and service goals.
• Ensure excellent guest service and promptly address customer concerns or complaints.
• Monitor food and beverage quality, presentation, and consistency.
• Manage restaurant sales, costs, inventory, and operating expenses.
• Monitor staff schedules, attendance, productivity, and performance.
• Conduct staff training, coaching, and performance evaluations.
• Ensure compliance with food safety, sanitation, health, and safety standards.
• Monitor inventory levels and coordinate with purchasing to maintain adequate supplies.
• Implement strategies to increase sales, improve profitability, and enhance guest satisfaction.
• Coordinate with the Kitchen, F&B, Finance, Purchasing, and other departments as needed.
• Prepare and review daily sales, inventory, and operational reports.
• Ensure proper cash handling and compliance with financial procedures.
• Maintain cleanliness, organization, and overall presentation of the restaurant.
• Handle operational issues and make appropriate decisions to maintain service standards.
• Ensure compliance with company policies, procedures, and brand standards.
• Perform other duties and responsibilities as assigned by management.