Restaurant Manager

Job Summary:

The Restaurant Manager will oversee and manage the daily operations of the restaurant.

Supervisory Responsibilities:

• Hires and trains restaurant staff.

• Organizes and oversees the staff schedules.

• Conducts performance evaluations that are timely and constructive.

• Handles discipline and termination of employees in accordance with restaurant policy.

Duties/Responsibilities:

• Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.

• Ensures customer satisfaction with all aspects of the restaurant and dining experience.

• Handles customer complaints, resolving issues in a diplomatic and courteous manner.

• Ensures compliance with alcoholic beverage regulations.

• Estimates food and beverage costs.

• Manages inventory and purchases food and supplies.

• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.

• Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service.

• Collaborates with chefs to develop appetizing menus.

• Maintains sales records and tracks cash receipts.

• Prepares and submits operations reports and other documentation requested by the regional manager.

• Performs other duties as assigned.

Required Skills/Abilities:

• Strong supervisory and leadership skills.

• Excellent interpersonal skills with a focus on customer service.

• Excellent time management skills.

• Excellent organizational skills and attention to detail.

• Familiarity with food handling, safety, and other restaurant guidelines.

• Proficient with Microsoft Office Suite or related software.

Education and Experience:

• Previous restaurant experience required; management experience preferred.

• Successful completion of corporate training program required.

Physical Requirements:

• Ability to traverse all parts of the restaurant quickly.