Restaurant Manager

Duties and Responsibilities:

• Oversee the daily operations of the restaurant to ensure smooth and efficient service.
• Supervise kitchen, dining, and bar areas to maintain quality and consistency.
• Monitor food preparation, presentation, and portion control to meet company standards.
• Ensure compliance with health, safety, and sanitation regulations.
• Conduct staff meetings to communicate goals, updates, and policies.
• Evaluate employee performance and provide feedback or disciplinary action when necessary.
• Foster a positive and productive work environment that encourages teamwork.
• Ensure high levels of customer satisfaction by maintaining excellent service standards.
• Handle customer inquiries, complaints, and feedback professionally and promptly.
• Monitor dining areas to ensure guests are receiving quality service.
• Build strong relationships with regular customers to encourage loyalty.
• Prepare and manage budgets, sales reports, and financial records.
• Control costs through efficient inventory, labor, and waste management.
• Monitor daily cash flow, reconcile receipts, and deposit restaurant income.
• Develop strategies to increase sales and profitability.

Qualifications:

• Bachelor's degree in Hospitality Management, Business Administration, or a related field (preferred).
• Associate degree or diploma in Hotel and Restaurant Management, Culinary Arts, or Food Service Management (acceptable for smaller establishments).
• High school diploma with significant relevant experience may also be considered.
• 2–5 years of experience in the food and beverage or hospitality industry.
• Proven experience in supervisory or management roles within a restaurant or hotel.
• Experience in budgeting, inventory control, and customer service management is an advantage.

Job Types: Full-time, Permanent

Benefits:

• Opportunities for promotion
• Paid training

Work Location: In person