Restaurant Manager

Job Responsibilities:

• Ensure smooth day-to-day operations of the restaurant.
• Supervise the kitchen and front-of-house staff, including servers, hosts, and bartenders.
• Manage scheduling, employee shifts, and resolving staff conflicts.
• Coordinate with chefs and kitchen staff to maintain food quality and service standards.
• Monitor sales, adjust pricing strategies, and run promotional events to boost revenue.
• Analyze restaurant performance metrics and prepare financial reports.
• Recruit, hire, and train new staff members to ensure a skilled workforce.
• Conduct performance evaluations, providing feedback to help staff improve.
• Foster a positive work environment to ensure high morale and employee retention.
• Oversee inventory levels, ensuring the kitchen and bar have the necessary supplies.
• Manage relationships with suppliers to get the best pricing and quality of products.
• Track inventory to prevent overstocking and minimize waste.
• Negotiate contracts with suppliers and service providers.
• Ensure kitchen equipment and facilities are well-maintained and operational.
• Arrange for repairs and maintenance when necessary.
• Collaborate with the head chef to develop and adjust the menu based on customer feedback, seasonality, and cost efficiency.
• Monitor food presentation and quality to maintain the restaurant's reputation.
• Lead by example, creating a positive, efficient, and professional atmosphere.
• Quickly resolve operational challenges, such as staffing issues, kitchen disruptions, or equipment malfunctions.

Job Requirements:

• Proven experience working in a managerial position within the food service industry.
• Hands-on experience in customer service and food & beverage management.
• Flexibility to work long hours, including evenings, weekends, and holidays.

Job Responsibilities:

• Ensure smooth day-to-day operations of the restaurant.
• Supervise the kitchen and front-of-house staff, including servers, hosts, and bartenders.
• Manage scheduling, employee shifts, and resolving staff conflicts.
• Coordinate with chefs and kitchen staff to maintain food quality and service standards.
• Monitor sales, adjust pricing strategies, and run promotional events to boost revenue.
• Analyze restaurant performance metrics and prepare financial reports.
• Recruit, hire, and train new staff members to ensure a skilled workforce.
• Conduct performance evaluations, providing feedback to help staff improve.
• Foster a positive work environment to ensure high morale and employee retention.
• Oversee inventory levels, ensuring the kitchen and bar have the necessary supplies.
• Manage relationships with suppliers to get the best pricing and quality of products.
• Track inventory to prevent overstocking and minimize waste.
• Negotiate contracts with suppliers and service providers.
• Ensure kitchen equipment and facilities are well-maintained and operational.
• Arrange for repairs and maintenance when necessary.
• Collaborate with the head chef to develop and adjust the menu based on customer feedback, seasonality, and cost efficiency.
• Monitor food presentation and quality to maintain the restaurant's reputation.
• Lead by example, creating a positive, efficient, and professional atmosphere.
• Quickly resolve operational challenges, such as staffing issues, kitchen disruptions, or equipment malfunctions.

Job Requirements:

• Proven experience working in a managerial position within the food service industry.
• Hands-on experience in customer service and food & beverage management.
• Flexibility to work long hours, including evenings, weekends, and holidays.