Overview:
The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring exceptional customer service, managing staff, and maintaining high standards of food quality and hygiene.
Key Responsibilities:
Operational Management:
Oversee daily restaurant operations, including opening and closing procedures.
Ensure the restaurant complies with health and safety regulations, including sanitation standards.
Maintain a clean, organized, and well-stocked environment.
Implement and monitor standard operating procedures (SOPs).
Staff Management:
Train, and supervise restaurant staff (servers, cooks, host/hostess, etc.).
Schedule and manage staff shifts, ensuring adequate coverage.
Conduct performance reviews and provide ongoing coaching and development.
Foster a positive, team-oriented environment that promotes employee satisfaction and retention.
Customer Service:
Ensure high levels of customer satisfaction by addressing complaints and resolving issues efficiently.
Monitor and evaluate guest feedback to improve service quality and guest experience.
Build relationships with regular customers and engage with them to increase loyalty.
Financial Management:
Manage restaurant budgets, including labor costs, food costs, and overheads.
Track sales and revenue, ensuring profitability targets are met.
Control inventory, order supplies, and negotiate with vendors.
Analyze financial data and create s for the owner or upper management.
Menu and Quality Control:
Collaborate with the kitchen staff to develop, modify, and improve menus.
Ensure consistency in food preparation, presentation, and portion sizes.
Conduct quality checks on dishes before they are served to customers.
Marketing and Promotions:
Develop and implement promotional campaigns to attract customers.
Engage in community outreach and represent the restaurant in local events.
Manage the restaurant’s social media presence and online reputation