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Restaurant Manager.
Responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. Efficient restaurant operation, quality, and customer-service standards.
You’ll need management skills and experience in both front and back of the house. Hire Wait Staff, set work schedules, oversee food prep and make sure we comply with health and safety restaurant regulations.
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 inquiries & complaints
Regularly review product quality and research new vendors
Organize and supervise shifts
Appraise staff performance and provide feedback to improve productivity
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. promotions handle all social media ads)
Train new and current employees on proper customer service practices
Implement policies and protocols that will maintain future restaurant operations
Requirements
Proven work experience as a Restaurant Manager or similar role
Proven customer service experience as a manager
Extensive food and beverage (F&B) knowledge.
Familiarity with restaurant software.
Strong leadership, motivational and good people skills
Financial management skills
Hospitality management or some culinary schooling is always a plus