MANAGER

Responsibilities

.Coordinate daily Front of the House and Back of the House restaurant operations

.Deliver superior service and maximize customer satisfaction

.Respond efficiently and accurately to customer complaints

.Regularly review product quality and research new vendors

.Organize and supervise shifts

.Appraise staff performance and provide feedback to improve productivity

.Estimate future needs for goods, kitchen utensils and cleaning products

.Ensure compliance with sanitation and safety regulations

.Manage restaurant's good image and suggest ways to improve it

.Control operational costs and identify measures to cut waste

.Create detailed reports on weekly, monthly and annual revenues and expenses

.Promote the brand in the local community through word-of-mouth and restaurant events

.Recommend ways to reach a broader audience (e.g. discounts and social media ads)

.Train new and current employees on proper customer service practices

.Implement policies and protocols that will maintain future restaurant operations

Requirements and skills

.Proven work experience as a Restaurant Manager, or similar role

.Proven customer service experience as a manager

.Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff

.Strong leadership, motivational and people skills

.Acute financial management skills

at least 4-5 years of experience