Restaurant Manager

As a restaurant manager, you'll need to:

take responsibility for the business performance of the restaurant

analyse and plan restaurant sales levels and profitability

organise marketing activities, such as promotional events and discount schemes

prepare reports at the end of the shift/week, including staff control, food control and sales

create and execute plans for department sales, profit and staff development

set budgets or agree them with senior management

plan and coordinate menus, working closely with the head chef

help develop a wine list

coordinate the operation of the restaurant ensuring that kitchen, bar and waiting staff are working as a team

recruit, train, manage and motivate staff , with a strong focus on delivering excellent customer service

respond to customer queries and complaints

meet and greet customers, organise table reservations and offer advice about menu and wine choices

maintain high standards of quality control, hygiene, and health and safety, including ensuring good food safety practices are followed

check stock levels, order supplies and prepare cash drawers and petty cash

comply with licensing laws and other legal requirements.