as a restaurant manager, it's your job to ensure that your restaurant operates efficiently and profitably while maintaining its good reputation and ethos. You'll coordinate a variety of activities, whatever the size or type of the outlet, and are responsible for the restaurant's business performance, quality standards and health and safety.
Combining strategic planning and day-to-day management activities, the role is both business-like and creative, particularly in terms of marketing and business development.
||Duties and responsibilities:
Responsible for day to day restaurant operation
. Responsible for maintaining high level of customer service and satisfaction
. Effectively delegate jobs and responsibilities to restaurant staff
Work with management personnel to set targets and incentives to increase turnover and profitability of restaurant.
Review and monitor, with bookkeeper or other financial personnel, expenditures to ensure that they conform to budget limitations. Work to improve performance.
Supervise operation of restaurant to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
. Plan drinks lists suited to the restaurant and its clientele.
Monitor the purchasing of supplies and perform frequent checks to ensure consistent high quality of preparation and service.
. Work with management personnel to plan and organize restaurant events
. Organize and oversee regular training of all restaurant staff concerning the menu, customer service, drinks lists
Deal with customer complaints in keeping with the company’s customer service ethos and methods
. Maintain a positive and pro active attitude at all times
. Comply with all health and safety regulations.
Perform other duties as assigned by management