RESTAURANT MANAGER
Must-have:Lead
Your tasks
Oversee daily front- and back-of-house operations to ensure profitability, service quality, and a safe dining environment.
JobDescription (Key Responsibilities)
- Team Leadership & Staffing: Hire, train, schedule, evaluate, and mentor front-of-house and kitchen staff.
- Customer Service: Greet guests, monitor dining room flow, and handle complaints or special requests.
- Financial Management: Monitor cash flow, track sales, manage payroll, control food and labor costs, and help prepare budgets.
- Inventory & Procurement: Track stock levels, order food and supplies, and manage vendor relationships.
- Health, Safety & Compliance: Enforce local food safety, HACCP/hygiene standards, and workplace safety laws.
Requirements
- Working knowledge of POS (Point ofSale) systems and rostering/scheduling.
- Understanding of food hygiene regulations and safety certifications .
- Strong leadership, problem-solving,and conflict-resolution abilities.
- Clear verbal and written communication.