Restaurant Manager

Duties & Responsibilities

• Aid the Restaurant Manager in overseeing all aspects of restaurant operations, including staffing, scheduling, and inventory management.
• Be thoroughly familiar with all menu items, specials, beverages, etc.
• Maintain safe working conditions and practices.
• Conduct daily pre-meal meetings with service staff.
• Supervise the floor during operation.
• Cook up to date with all functions in the dining room during service.
• Set service staff schedules.
• Monitor and handle guest complaints, ensuring guest satisfaction.
• Review departmental profits, payroll expenses, etc.
• Review and maintain other expense control sheets.
• Identify and implement methods for efficiency and reduction of payroll costs.
• Assist in the development of new marketing ideas within the department.
• Prepare monthly, quarterly, and yearly budget forecasts.
• Conduct performance evaluations and disciplinary procedures.
• Expedite table turnover and table resetting.
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