SUMMARY
The Restaurant Manager supervises department operations including but not limited to maximizing gross margins, promoting sales, controlling inventory and expenses.
The Restaurant Manager’s responsibilities cover the overall operation and success of the restaurant department.
ESSENTIAL DUTIES AND RESPONSIBILITIES
· Delivers superior guest service and ensure absolute customer satisfaction
· Learns and uses the three E’s: Engagement, Educate, Empowerment
· Takes responsibility for the business performance of the restaurant
· Analyzes and plans restaurant sales levels and profitability
· Organizes marketing activities, such as promotional events and discount schemes
· Prepares reports at the end of the shift/week, including staff control, food control and sales
· Creates and executes plans for department sales, profit and staff development
· Sets budgets or agree them with senior management
· Plans and coordinates menus
· Coordinates the operation of the restaurant during scheduled shifts
· Recruits, trains, manages and motivates staff
· Responds to customer queries and complaints
· Meets and greets customers, organizes table reservations and offers advice about menu and wine choices
· Ensures compliance with licensing, hygiene and health and safety legislation/guidelines
· Checks stock levels, order supplies and prepare cash drawers
· Delivers superior quest service and ensure absolute customer satisfaction
· Develops effective daily/weekly work plan based on weekly sales projections and budgeted labor goals
· Works within company programs, policies and procedures
· Other duties assigned
Job Type: Full-time
Pay: $57,200.00 - $70,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
