RESTAURANT MANAGER

. Coordinate daily Front of the House and Back of the Houserestaurant 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 improveproductivity

. Estimate future needs for goods, kitchen utensils and cleaningproducts

. 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 revenuesand expenses

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

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

. Train new and current employees on proper customer servicepractices

. Implement policies and protocols that will maintain futurerestaurant operations

Requirements and skills

. Proven work experience as a Restaurant Manager, RestaurantGeneral Manager

. Proven customer service experience as a manager

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

. Familiarity with restaurant management software, like OpenTableand PeachWorks

. Strong leadership, motivational and people skills

. Acute financial management skills