RESTAURANT MANAGER

Key Responsibilities:

• Running daily operations, maintaining high food and service quality, and ensuring compliance with safety and sanitation regulations.
• Recruiting, training, scheduling, and mentoring employees to maintain a productive, positive work environment.
• Addressing customer feedback, managing reservations, and ensuring exceptional service
• Management and administration skills.

• Strong customer service skills.

• Monitoring stock levels, ordering supplies, and communicating with vendors
• Handling customer enquiries and complaints.

• Making improvements to the running of the business and developing the restaurant.

• Preparing and presenting staffing/sales reports.

• The work is physically demanding, involving continuous movement, including lifting, bending, and standing.

• Planning menus.

• This role requires flexible hours, including evenings, weekends, and holidays.