RESTAURANT MANAGER

. Staff Management: Hiring, training, and supervising restaurant staff, including servers, cooks, bartenders, and host/hostesses.
Scheduling shifts and managing labor costs.
Conducting performance reviews and providing feedback to employees.
Resolving employee conflicts and addressing personnel issues.

. Customer Service: Ensuring a high level of customer satisfaction by monitoring service quality.
Handling customer complaints and resolving issues in a professional manner.
Training staff on excellent customer service practices.

. Financial Management: Setting and monitoring budgets, including food and beverage costs, labor costs, and overhead expenses.
Tracking daily sales and expenses.
Managing inventory and ordering supplies to maintain appropriate stock levels.
Implementing cost-saving measures and strategies to increase profitability.

. Menu and Food Quality: Collaborating with chefs or kitchen staff to create and update menus.
Ensuring food quality, presentation, and consistency.
Managing food safety and hygiene standards to comply with health regulations.

. Marketing and Promotion: Developing and implementing marketing strategies to attract and retain customers.
Running promotional campaigns, special events, and discounts.
Maintaining the restaurant's online presence and engaging with customers through social media and review platforms.

. Operational Oversight: Ensuring the restaurant is clean, organized, and well-maintained.
Managing reservations and table assignments.
Monitoring and optimizing the flow of guests to maximize table turnover.
Handling technology systems like point-of-sale (POS) systems and reservation software.

. Compliance and Regulations: Adhering to all local, state, and federal regulations, including health and safety standards, alcohol laws, and labor laws.
Obtaining and renewing licenses and permits as required.

. Financial Reporting: Preparing financial reports, including profit and loss statements, to assess the restaurant's financial performance.
Analyzing financial data and making recommendations for improvements.

. Vendor Relations: Establishing and maintaining relationships with food and beverage suppliers.
Negotiating contracts and pricing with vendors to secure favorable terms.

. Team Leadership: Providing leadership and direction to the restaurant team.
Setting performance goals and expectations.
Motivating and inspiring staff to excel in their roles.

. Security and Safety:Ensuring the safety and security of both customers and employees.
Implementing security measures to prevent theft and ensure a safe dining environment.

. Long-Term Planning: Developing and executing long-term strategies to improve the restaurant's profitability and sustainability.
Identifying opportunities for growth, expansion, or renovation.

. Able to work weekend and public holiday.

We thank you for your interest and we regret that only shortlisted candidates will be notified. All resumes received will be used for recruitment purposes only.

EA License ID: 18C9520

EA Registration ID: R1765753