Restaurant Manager

Key Responsibilities

• Daily Operations: Manage opening and closing procedures, oversee shift transitions, and monitor service quality.

• Staff Management: Recruit, interview, hire, train, schedule, and evaluate front- and back-of-house employees.

• Customer Service: Greet guests, build regular patronage, and resolve complaints quickly and professionally.

• Financial & Budget Control: Track sales reports, manage labor and food costs, control inventory, and handle ordering/supplier negotiations.

• Compliance & Safety: Ensure strict adherence to health, sanitation, safety, and local licensing regulations.

• Marketing & Growth: Plan promotions, handle special events, and manage local brand presence or social media.

Required Skills & Qualifications

• Experience: Practical hands-on experience in the hospitality or food service industry (often 6 + months, with prior supervisory experience).

• Leadership & Communication: Strong interpersonal, conflict-resolution, and team-motivating abilities.

• Technical Literacy: Familiarity with Point-of-Sale (POS) software, inventory tools, scheduling apps, and basic financial spreadsheets.