Restaurant Manager

Roles &
Responsibilities

Responsibilities

- Coordinate daily Front of the House and Back of the House restaurant operations

- Deliver superior service and maximize customer satisfaction

- Respond efficiently and accurately to customer complaints

- Regularly review product quality and research new vendors

- Organize and supervise shifts

- Appraise staff performance and provide feedback to improve productivity

- Estimate future needs for goods, kitchen utensils and cleaning products

- Ensure compliance with sanitation and safety regulations

- Manage restaurant’s good image and suggest ways to improve it

- Control operational costs and identify measures to cut waste

- Create detailed reports on weekly, monthly and annual revenues and expenses

- Promote the brand in the local community through word-of-mouth and restaurant events

- Recommend ways to reach a broader audience (e.G. discounts and social media ads)

- Train new and current employees on proper customer service practices

- Implement policies and protocols that will maintain future restaurant operations

Requirements and skills

- Proven work experience as a Restaurant Manager, Restaurant General Manager

- Proven customer service experience as a manager

- Extensive food and beverage (F&
B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff

- Familiarity with restaurant management software, like OpenTable and PeachWorks

- Strong leadership, motivational and people skills

- Acute financial management skills