The Restaurant Manager is responsible for overseeing the daily operations of the restaurant to ensure smooth service, excellent customer experiences, and profitable performance. This includes managing staff, maintaining quality standards, handling administrative tasks, and ensuring compliance with health and safety regulations.
Key Responsibilities:
Oversee all front-of-house and back-of-house restaurant operations.
Hire, train, and supervise restaurant staff including servers, kitchen staff, and support roles.
Ensure high standards of food quality, customer service, and cleanliness are consistently maintained.
Monitor employee performance and provide feedback, coaching, and disciplinary actions when necessary.
Manage restaurant budgets, track sales, and control costs including labor, food, and supplies.
Handle inventory, order supplies, and manage vendor relationships.
Schedule staff shifts and manage payroll and attendance records.
Address customer complaints and resolve issues in a timely and professional manner.
Enforce health, safety, and sanitation regulations in the restaurant.
Work closely with ownership or corporate management to implement promotions, events, and brand strategies.
Prepare and analyze operational reports and act on performance data to improve efficiency.
Qualifications:
High school diploma or equivalent; a degree in hospitality, business, or restaurant management is a plus.
Proven experience as a restaurant manager, assistant manager, or in a similar leadership role.
Strong leadership, organizational, and multitasking skills.
Excellent communication and interpersonal abilities.
Solid understanding of restaurant finances, including budgeting and cost control.
Familiarity with POS systems, scheduling software, and basic office tools.
Knowledge of food safety and sanitation standards (e.g., ServSafe certification preferred).
Work Environment:
Fast-paced restaurant setting with frequent interaction with staff and guests.
Requires standing and walking for extended periods.
Includes nights, weekends, and holiday shifts.
May involve light lifting and manual tasks when assisting staff or covering during peak times.
Key Responsibilities:
Oversee all front-of-house and back-of-house restaurant operations.
Hire, train, and supervise restaurant staff including servers, kitchen staff, and support roles.
Ensure high standards of food quality, customer service, and cleanliness are consistently maintained.
Monitor employee performance and provide feedback, coaching, and disciplinary actions when necessary.
Manage restaurant budgets, track sales, and control costs including labor, food, and supplies.
Handle inventory, order supplies, and manage vendor relationships.
Schedule staff shifts and manage payroll and attendance records.
Address customer complaints and resolve issues in a timely and professional manner.
Enforce health, safety, and sanitation regulations in the restaurant.
Work closely with ownership or corporate management to implement promotions, events, and brand strategies.
Prepare and analyze operational reports and act on performance data to improve efficiency.
Qualifications:
High school diploma or equivalent; a degree in hospitality, business, or restaurant management is a plus.
Proven experience as a restaurant manager, assistant manager, or in a similar leadership role.
Strong leadership, organizational, and multitasking skills.
Excellent communication and interpersonal abilities.
Solid understanding of restaurant finances, including budgeting and cost control.
Familiarity with POS systems, scheduling software, and basic office tools.
Knowledge of food safety and sanitation standards (e.g., ServSafe certification preferred).
Work Environment:
Fast-paced restaurant setting with frequent interaction with staff and guests.
Requires standing and walking for extended periods.
Includes nights, weekends, and holiday shifts.
May involve light lifting and manual tasks when assisting staff or covering during peak times.
Job ID: 481012776
Originally Posted on: 6/12/2025
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