Restaurant Manager

About the Role

The Restaurant Manager oversees and manages the daily operations of the restaurant, ensuring compliance with health, safety, and hygiene standards while delivering excellent customer service.

Responsibilities

• Oversee food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
• Ensure customer satisfaction with all aspects of the restaurant and dining experience.
• Handle customer complaints, resolving issues diplomatically and courteously.
• Ensure compliance with alcoholic beverage regulations.
• Estimate food and beverage costs, manage inventory, and purchase supplies.
• Conduct daily inspections of the restaurant and equipment for compliance and maintenance needs.
• Evaluate restaurant equipment for repairs and schedule service as needed.
• Collaborate with chefs to develop appetizing menus.
• Maintain sales records and track cash receipts.
• Prepare and submit operations reports and other documentation as requested.
• Perform other duties as assigned.

Requirements

• High school diploma or equivalent required.
• Previous restaurant experience required; management experience preferred.
• Strong supervisory and leadership skills.
• Excellent interpersonal and customer service skills.
• Excellent time management, organizational skills, and attention to detail.
• Familiarity with food handling, safety, and restaurant guidelines.
• Proficient with Microsoft Office Suite or related software.
• Flexibility to work a minimum of 50 hours per week, with potential for additional hours.

Physical Requirements

• Frequently move throughout the workplace; sit, use hands, handle objects/tools, reach with hands and arms, balance, stoop, and kneel.
• Occasionally lift and/or move up to 50 pounds.
• Specific vision abilities required: close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.