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Restaurant manager Job Description

Restaurant manager Job Description Template

A Restaurant Manager oversees daily operations, ensuring optimal guest satisfaction and staff performance. Responsibilities encompass managing budgets, hiring staff, liaising with suppliers, and maintaining high-quality food and service standards.

Responsibilities:

  • - Oversee the daily operations of the restaurant, ensuring that all aspects of the business are running smoothly and efficiently.
  • - Develop and implement strategies to increase profitability, including cost-cutting measures and revenue-generating initiatives.
  • - Hire, train, and manage staff members, ensuring that they provide excellent customer service and adhere to safety and sanitation standards.
  • - Maintain inventory levels and order supplies as needed, while minimizing waste and spoilage.
  • - Create and manage budgets, including forecasting sales, managing labor costs, and tracking expenses.
  • - Ensure compliance with all local, state, and federal regulations, including health and safety codes and employment laws.
  • - Foster a positive and productive work environment, encouraging teamwork and open communication among staff members.
  • - Collaborate with other managers and executives to develop and execute business strategies and long-term plans for the restaurant.

Requirements:

  • Minimum of 3 years experience in restaurant management
  • Knowledge of food and beverage industry trends and best practices
  • Strong leadership and team management skills
  • Excellent communication and customer service skills
  • Ability to manage inventory, budgets, and financial reports
  • Proficiency in using restaurant management software and technology
  • Flexibility to work evenings, weekends, and holidays
  • Bachelor's degree in hospitality or a related field preferred