Restaurant Manager

Recruiting, training, and managing food service employees.

Scheduling employee work hours to ensure that all shifts are adequately covered.

Completing payroll and maintaining employment records.

Ensuring that customers are served quality food in a timely manner.

Regularly inspecting all work areas to ensure compliance with food health and safety regulations.

Taking inventory of food supplies and other consumables, ordering necessary supplies as needed, and receiving deliveries.

Accurately tallying all cash and charge slips.

Reviewing sales records to determine which menu items are most profitable.

Arranging cleaning and maintenance services including trash removal, pest control, deep cleaning, and equipment maintenance, as needed.

Switching off all lights and enabling the alarm system at the close of business.