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
