Restaurant Manager

About the role

1. Operations and Service Management Customer Experience: Maintain high standards of service quality; greet and interact with guests, manage table reservations, and swiftly and professionally resolve all customer complaints and issues. Quality Control: Work with the Head Chef to ensure food quality, presentation, and consistency meet established standards. Compliance: Enforce strict adherence to all health, safety, hygiene, and liquor licensing regulations . 2. Financial and Inventory Management Budgeting and Cost Control: Manage the restaurant's budget, monitor Profit & Loss (P&L) statements , and implement strategies to control costs, specifically food cost (COGS) and labor cost . Inventory: Oversee inventory management, including ordering supplies, negotiating with vendors, conducting regular stock audits, and minimizing waste, theft, and spoilage. Reporting: Prepare daily, weekly, and monthly reports on sales, labor, expenses, and profitability for senior management or the owner. 3. Team Leadership and Human Resources Staffing: Handle all human resources functions, including recruiting, interviewing, hiring, and onboarding new employees. Training & Development: Develop and implement comprehensive training programs for all staff (FOH and BOH) on service standards, food knowledge, and safety procedures. Scheduling: Create and manage weekly staff schedules and rosters, ensuring adequate coverage during peak hours while controlling labor costs. Performance Management: Supervise and motivate the team, conduct performance reviews, provide constructive feedback, and handle disciplinary actions or conflicts.

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Company Intel

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