Full job description

The restaurant manager oversees daily front- and back-of-house operations, ensuring high-quality food, service, and safety standards while managing staff, inventory, and profitability. Key duties include hiring and training staff, creating schedules, handling customer complaints, and managing budgets to maximize profits. Required skills include leadership, communication, POS system proficiency, and knowledge of health regulations.

Responsibilities:

• Operational Management: Directs daily, fast-paced operations to ensure smooth service and compliance with health/safety regulations.
• Staff Leadership: Recruits, trains, schedules, and mentors team members to deliver excellent customer service.
• Financial Performance: Monitors budgets, manages inventory, reduces waste, and maximizes profitability.
• Customer Experience: Resolves guest complaints and maintains a welcoming atmosphere.
• Administrative Tasks: Handles payroll, vendor relationships, and reporting.

Qualifications:

• Experience: Proven experience in restaurant management or a similar role.
• Leadership: Strong communication and motivational skills.
• Technical Skills: Proficiency with POS systems and management software.
• Knowledge: Deep understanding of food safety, sanitation, and compliance regulations.
• Availability: Flexibility to work evenings, weekends, and holidays.