Restaurant Manager

Responsibilities

• Operational & Service Management:
• Oversee daily food service operations, ensuring smooth workflow and timely service.
• Develop and enforce standard operating procedures (SOPs) for kitchen and service areas.
• Ensure food quality, presentation, and portion control meet company and regulatory standards.
• Monitor and maintain food safety, sanitation, and hygiene compliance (HACCP, FDA, local health codes).
• Manage food preparation and service to optimize speed and efficiency.
• Staff Leadership & Training:
• Hire, train, and supervise kitchen and front-of-house staff.
• Schedule and assign shifts to ensure adequate coverage during peak hours.
• Conduct performance evaluations and provide ongoing coaching and feedback.
• Foster a positive work environment that promotes teamwork and efficiency.
• Customer Service & Quality Assurance:
• Ensure excellent customer service and handle customer complaints promptly.
• Monitor customer feedback and implement service improvements.
• Work with chefs and service teams to enhance menu offerings and service experiences.
• Inventory & Cost Control:
• Oversee food purchasing, inventory management, and stock control to minimize waste and costs.
• Develop budgets and monitor financial performance, including cost control and revenue growth.
• Negotiate supplier contracts and maintain good relationships with vendors.
• Implement portion control and waste reduction strategies.
• Compliance & Safety Management:
• Ensure adherence to all food safety, hygiene, and workplace safety regulations.
• Conduct regular health and safety audits and staff training.
• Stay up-to-date with industry regulations and implement necessary changes.
• Technology & Process Improvement:
• Utilize POS systems, digital ordering, and inventory management tools.
• Analyze operational data to improve efficiency and service speed.
• Implement innovative food service trends and customer engagement strategies.
• Qualifications & Skills:
• Bachelor's degree in Hospitality Management, Business Administration, or a related field (preferred).
• Proven experience in food service management, restaurant operations, or institutional dining.
• Strong leadership, organizational, and problem-solving skills.
• Knowledge of food safety regulations (HACCP, ISO).
• Excellent communication and interpersonal abilities.
• Ability to work in a fast-paced, high-pressure environment.
• Proficiency in restaurant management software, POS systems, and scheduling tools.

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Company Intel

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