RESTAURANT MANAGER

Responsibilities

. Coordinate dailyFront of the House and Back of the House restaurant operations

. Deliver superiorservice and maximize customer satisfaction

. Respondefficiently and accurately to customer complaints

. Regularly reviewproduct quality and research new vendors

. Organize andsupervise shifts

. Appraise staffperformance and provide feedback to improve productivity

. Estimate futureneeds for goods, kitchen utensils and cleaning products

. Ensure compliancewith sanitation and safety regulations

. Managerestaurant's good image and suggest ways to improve it

. Controloperational costs and identify measures to cut waste

. Create detailedreports on weekly, monthly and annual revenues and expenses

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

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

. Train new andcurrent employees on proper customer service practices

. Implementpolicies and protocols that will maintain future restaurant operations

Requirements andskills

. Proven workexperience as a Restaurant Manager, Restaurant General Manager

. Proven customerservice experience as a manager

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

. Familiarity withrestaurant management software, like OpenTable and PeachWorks

. Strongleadership, motivational and people skills

. Acute financialmanagement skills