Restaurant Manager (Caf )
Skills
About This Role
Overview
Lead daily floor operations (FOH & BOH): pre-shift briefs, sectioning, table turns, speed of service, guest recovery.
Weekly flash reviews; track sales, COGS, labor; close gaps with action plans.
Build the annual outlet budget; monthly re-forecasts for sales, labor hours, and purchasing.
Drive commercial KPIs: AOV, UPC/attach-rate, NPS/mystery shopper, waste %, stock variance, and staff productivity.
Scheduling & labor planning to target % of sales; approve timesheets and optimize coverage.
Inventory & cost control: ordering, par levels, cycle counts, waste logs; work with CPU/roastery for accuracy and freshness.
People leadership: hire, onboard, train, and performance-manage to clear KPIs; run coaching plans and recognition.
Standards & safety: HACCP/food safety, cleanliness, maintenance tickets, opening/closing & cash controls.
Marketing & guest growth: execute LTOs, collabs, and local store marketing with the Marketing team; own community relationships.
Keep dashboards and logs up to date (POS/inventory/ERP), submit weekly performance summaries with actions.
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