Restaurant Manager

Operations and finance

• Manage daily operations: Oversee both front-of-house and back-of-house activities to ensure smooth and efficient service.
• Handle budgets and expenses: Create and manage budgets, control costs, and find ways to reduce waste and increase profitability.
• Manage inventory: Audit stock levels, order supplies (food, drinks, and other products), and manage relationships with suppliers.
• Ensure compliance: Make sure the restaurant follows all licensing, food hygiene, health, and safety regulations.

Staff and customer relations

• Lead and supervise staff: Recruit, train, and schedule employees, evaluate their performance, and handle conflicts.
• Ensure customer satisfaction: Provide excellent service, build rapport with customers, and professionally resolve complaints.
• Foster a positive environment: Maintain a positive restaurant culture and set a good example for the staff.

Strategy and marketing

• Set goals and strategy: Design strategy and set goals for business growth, and prepare reports on performance.
• Implement marketing: Develop and implement marketing and promotional strategies to increase brand awareness and attract customers.
• Plan menus: Work with chefs to plan menus and coordinate with suppliers.

Job Type: Full-time

Work Location: In person