Restaurant Manager

Job Description
We are seeking an experienced and customer-focused Restaurant Manager to lead our team and ensure the smooth operation of our dining establishment.
The ideal candidate will have a passion for hospitality heavily focused on food and beverage, strong leadership skills, and a keen eye for detail.
As a Restaurant Manager, you will be responsible for managing day-to-day operations, maintaining high standards of service, and maximizing profitability while creating a welcoming environment for clients, members and staff alike.
Overall Duties and Responsibilities

• Operations Management:
  

– Oversee all aspects of restaurant operations, including staffing, scheduling, inventory management, and compliance with health and safety regulations.
– Ensure efficient workflow and seamless coordination between kitchen and front-of-house teams to deliver prompt and exceptional service.
– Monitor food quality and presentation, addressing any issues promptly to maintain consistency.

• Staff Leadership:
  

– Recruit, train, and supervise restaurant staff, including bussers, hosts/hostesses, baristas/bartenders.
– Provide ongoing coaching and performance feedback to ensure a high level of service and professionalism.
– Foster a positive work environment by promoting teamwork, morale, and employee engagement.

• Customer Satisfaction:
  

– Interact with guests to gather feedback, address concerns, and enhance the overall dining experience.
– Resolve customer complaints promptly and ensure a positive resolution to maintain guest satisfaction and loyalty.
– Implement strategies to attract new customers and retain existing clientele through excellent service and promotional activities.

• Financial Management:
  

– Develop and manage budgets, including labor costs, food and beverage expenses, and operational expenditures.
– Monitor financial performance against targets, analyze variances, and implement corrective actions as needed.
– Drive revenue growth through effective pricing strategies, upselling techniques, and menu engineering.

• Quality and Compliance:
  

– Maintain cleanliness and sanitation standards in accordance with regulatory requirements and company policies.
– Conduct regular inspections of facilities and equipment to ensure proper maintenance and functionality.
– Adhere to all legal and licensing requirements related to food service and alcohol service.
Requirements
Bachelor’s degree in Hospitality Management, Business Administration, or related field is preferred.

• Proven experience as a Restaurant Manager or similar role in the hospitality industry.
• Strong leadership and interpersonal skills with the ability to motivate and inspire a diverse team.
• Excellent communication and customer service skills.
• Proficiency in POS software and Microsoft Office suite.
• Knowledge of food and beverage trends, industry regulations, and best practices.
• Certification in Food Handling and Alcohol Service.

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