RESTAURANT MANAGER

A Restaurant Manager oversees the daily front- and back-of-house operations of a restaurant to ensure smooth service, guest satisfaction, and financial profitability.

Key Responsibilities

• Operations: Manage daily opening and closing procedures, shift supervision, floor presence, and pre-shift briefings.
• Staff Management: Hire, train, schedule, coach, and appraise front- and back-of-house employees.

• Guest Relations: Welcome diners, handle VIP guests, and resolve customer complaints quickly.
• Inventory & Ordering: Track stock levels, order food and supplies, manage vendors, and minimize waste.

• Financial Oversight: Monitor labor and food costs, track sales, and review weekly, monthly, and annual revenue and expense reports.
• Safety & Compliance: Enforce health, safety, sanitation, and local legal or licensing regulations.

Typical Requirements

• Experience: 2 to 3+ years of restaurant or hospitality experience, including 1 to 2+ years in a management role.
• Skills: Strong leadership, communication, problem-solving, budgeting, and conflict-resolution abilities.

• Certifications: Food Handler Certification, Food Safety training, or Responsible Service of Alcohol (RSA) accreditation where applicable.