Restaurant Manager

We are seeking an experienced and customer-focused Restaurant Manager to lead our team and ensure the smooth operation of our dining establishment.

The ideal candidate will have a passion for hospitality heavily focused on food and beverage, strong leadership skills, and a keen eye for detail.

As a Restaurant Manager, you will be responsible for managing day-to-day operations, maintaining high standards of service, and maximizing profitability while creating a welcoming environment for clients, members and staff alike.

Overall Duties and Responsibilities

1. Operations Management:

   – Oversee all aspects of restaurant operations, including staffing, scheduling, inventory management, and compliance with health and safety regulations.

   – Ensure efficient workflow and seamless coordination between kitchen and front-of-house teams to deliver prompt and exceptional service.

   – Monitor food quality and presentation, addressing any issues promptly to maintain consistency.

2. Staff Leadership:

   – Recruit, train, and supervise restaurant staff, including bussers, hosts/hostesses, baristas/bartenders.

   – Provide ongoing coaching and performance feedback to ensure a high level of service and professionalism.

   – Foster a positive work environment by promoting teamwork, morale, and employee engagement.

3. Customer Satisfaction:

   – Interact with guests to gather feedback, address concerns, and enhance the overall dining experience.

   – Resolve customer complaints promptly and ensure a positive resolution to maintain guest satisfaction and loyalty.

   – Implement strategies to attract new customers and retain existing clientele through excellent service and promotional activities.

4. Financial Management:

   – Develop and manage budgets, including labor costs, food and beverage expenses, and operational expenditures.

   – Monitor financial performance against targets, analyze variances, and implement corrective actions as needed.

   – Drive revenue growth through effective pricing strategies, upselling techniques, and menu engineering.

5. Quality and Compliance:

   – Maintain cleanliness and sanitation standards in accordance with regulatory requirements and company policies.

   – Conduct regular inspections of facilities and equipment to ensure proper maintenance and functionality.

   – Adhere to all legal and licensing requirements related to food service and alcohol service.

Requirements

Bachelor’s degree in Hospitality Management, Business Administration, or related field preferred.

• Proven experience as a Restaurant Manager or similar role in the hospitality industry.

• Strong leadership and interpersonal skills with the ability to motivate and inspire a diverse team.

• Excellent communication and customer service skills.

• Proficiency in POS software and Microsoft Office suite.

• Knowledge of food and beverage trends, industry regulations, and best practices.

• Certification in Food Handling and Alcohol Service.