A restaurant manager is
responsible for overseeing all daily operations, including staff management, financial oversight, and customer satisfaction
.
Key duties include hiring and training employees, creating work schedules, managing inventory and budgets, ensuring health and safety compliance, and handling customer complaints.
Staff management
- Recruit, interview, hire, and train new employees
- Create staff work schedules and assign sections to servers
- Conduct performance reviews and provide feedback
- Resolve employee conflicts
- Supervise both front-of-house and back-of-house staff
Financial and inventory management
- Manage budgets, track revenue and costs, and identify ways to cut waste
- Order food, beverages, and other supplies from vendors
- Perform inventory audits and maintain stock levels
- Process payroll and maintain personnel files
Operations and compliance
- Oversee daily restaurant operations to ensure smooth service
- Ensure compliance with health, safety, and sanitary regulations
- Maintain and uphold food quality standards
- Manage customer service, handle inquiries, and resolve complaints
- Plan and manage menus
Marketing and strategy
- Implement and contribute to marketing and promotional plans
- Work with management to develop strategies to improve sales and profitability
- Make improvements to the overall running of the business
