RESTAURANT MANAGER

Oversees all aspects of the restaurant's operations to ensure the delivery of exceptional service and memorable dining experiences to guests.

Managing the front-of-house maintaining high standards of food quality and service, and maximizing profitability.

Collaborates with the Executive Chef / Head Chef and other department heads to uphold the restaurant's reputation for excellence in cuisine, ambiance, and hospitality.

1.

Oversee day-to-day operations of the restaurant, including dining room service, kitchen operations, and overall guest experience.

2.

Set and maintain high standards for service quality, cleanliness, and presentation throughout the restaurant.

3.

Monitor restaurant performance metrics, such as guest satisfaction scores, sales figures, and labor costs, and take corrective actions as needed.

4.

Train, and supervise front-of-house staff members.

5.

Provide ongoing coaching, feedback, and performance evaluations to ensure team members deliver exceptional service and uphold brand standards.

6.

Foster a positive work environment that promotes teamwork, professionalism, and employee engagement.

7.

Interact with guests to ensure their satisfaction and address any concerns or complaints promptly and courteously.

8.

Implement strategies to enhance the overall guest experience and exceed guest expectations.

9.

Develop and manage the restaurant budget, including revenue projections, expense control, and cost management strategies.

10.

Analyze financial reports, such as P&L statements and sales forecasts, to identify areas for improvement and opportunities for revenue growth.

11.

Implement pricing strategies, menu engineering, and promotional initiatives to drive sales and maximize profitability.

12.

Collaborate with the executive chef / head chef and kitchen team to develop seasonal menus, special offerings, and unique dining experiences that reflect the restaurant's vision and brand identity.

13.

Monitor menu performance and guest feedback to make data-driven decisions about menu offerings and pricing adjustments.

14.

Ensure compliance with all local health and safety regulations, food safety standards, and licensing requirements.

15.

Conduct regular inspections of the restaurant premises to identify and address any potential safety hazards or maintenance issues.

16.

Overseeing inventory levels, ordering supplies, and managing food and beverage costs.

17.

Resolving issues that arise in the restaurant, such as customer complaints, staffing problems, or equipment malfunctions.

18.

Provide daily, weekly, and monthly reports to senior management include key information on sale, expenses, customer feedback and operational performance.

19.

Work closely with the marketing team to develop and execute marketing campaigns, promotions, and special events to attract new guests and retain existing ones.

20.

Ensure proper uniform and personal hygiene cleanliness at all time.

21.

Sending weekly Rota’s Schedule.

22.

Maintain records of attendance.

23.

Performs other duties assigned.