The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring high standards of food quality and customer service. This role is vital in achieving business objectives by managing staff, optimizing resources, and enhancing guest satisfaction.
- Manage day-to-day restaurant operations.
- Ensure compliance with health and safety regulations.
- Oversee inventory management and ordering supplies.
- Train, supervise, and evaluate restaurant staff performance.
- Develop strategies to improve customer service ratings.
- Handle customer complaints efficiently to maintain satisfaction.
- Monitor financial performance to meet budgetary goals.
- Strong leadership and team management skills.
- Excellent communication and interpersonal abilities.
- Proficient in point-of-sale systems like Toast or Square POS.
- Ability to work under pressure in a fast-paced environment.
The Restaurant Manager's success is measured by maintaining high levels of customer satisfaction, achieving sales targets, reducing operational costs, and ensuring efficient staff management within the establishment's guidelines.
Customer Satisfaction
Maintain or improve guest feedback scores.
Sales Targets
Achieve monthly revenue goals set by upper management.
Operational Efficiency
Reduce waste through effective resource management.
Reports to
General Manager or Owner
Collaborates with
Kitchen Staff, Front-of-House Team
Leads
Waitstaff, Bartenders
- Toast POS
- Square POS
Bachelor's degree in Hospitality Management or related field preferred; 3-5 years experience in restaurant management required.
