Responsibilities

To ensure that the restaurant operates efficiently and profitably while maintaining the reputation and ethos. The manager is responsible for the business performance of the restaurant, as well as maintaining high standards of food, service, and health and safety. Restaurant management combines strategic planning, shift pattern organisation and day-to-day management activities.

Tasks include but not limited:

Managing the restaurant budget and overseeing bookkeeping activities

Create employee schedules to ensure adequate staffing of the restaurant at all times

Maintain stock levels and order supplies when necessary

Ensure that the restaurant complies with all necessary hygiene, health and safety, and licensing requirements and guidelines

Discussing menu ideas with chefs and making menu plans

Audit inventory levels to ensure product availability, and order products as necessary

Recruit, train, supervise, and develop restaurant staff, including hosts, servers, cooks, bartenders, and dishwashers

Follow company policies and procedures regarding the handling of cash, property, products and equipment

Manage the budget and keep relevant statistical and financial records

Address customer inquiries and complaints in a professional manner

Handle complaints, conflicts, questions, and suggestions from restaurant employees

Ensure all food safety procedures are strictly adhered to according to sanitary regulations Work closely with management to meet revenue objectives

Promote and market the business, while consistently assessing profitability and identifying areas for improvement

Hiring restaurant staff and overseeing their training and progress

Implement appropriate strategies to resolve adverse trends and improve sales