Restaurant Manager

- Responsible for the restaurant profitability including efficient scheduling of staff and inventory control in partnership with the kitchen team.

- Provide leadership and conduct on-the-job training to the service team

- Ensure compliance to food safety and hygiene standards.

- Deliver superior service and maximize customer satisfaction.

- Respond efficiently and accurately to customer complaints Regularly review product quality and research new vendors.

- Estimate future needs for goods, kitchen utensils and cleaning products.

- Control operational costs and identify measures to cut waste.

- Maximizing customer satisfaction and responding to customer complaints in a professional and courteous manner.

- Managing daily front- and back-of-house restaurant operations, such as ordering supplies, maintaining inventory, overseeing food preparation, and ensuring compliance with sanitation and safety regulations.

- Creating reports on weekly, monthly, and annual revenues and expenses, and analyzing them to identify areas for improvement.