Position Summary: The restaurant manager is responsible for overseeing the efficient and profitable operation of a restaurant establishment. They are responsible for managing the staff, ensuring exceptional customer service, and maximising revenue and profitability. The restaurant manager must maintain a high level of quality, cleanliness, and hygiene while ensuring compliance with all applicable health and safety regulations.
Key Responsibilities:
Operational Management:Oversee day-to-day restaurant operations, including opening and closing procedures, staff scheduling, and inventory management.
Ensure compliance with health, safety, and sanitation standards, as well as all local, state, and federal regulations.
Monitor and maintain the quality of food, beverages, and service to meet or exceed customer expectations.
Implement and enforce standard operating procedures and best practices to optimise efficiency and consistency.
Staff Management:
Recruit, train, and develop a competent and motivated team of restaurant staff.
Provide ongoing coaching, guidance, and performance feedback to employees, fostering a positive work environment.
Set clear expectations, delegate responsibilities, and monitor staff performance to achieve operational goals.
Schedule and manage staff shifts to ensure adequate coverage during peak business hours and special events.
Customer Service:
Uphold a strong commitment to delivering exceptional customer service, resolving customer complaints or issues promptly and professionally.
Foster a customer-centric culture among the staff, encouraging a warm and welcoming atmosphere for guests.
Interact with customers to ensure their satisfaction, address feedback, and build long-term relationships.
Inventory Management:
Conduct regular inventory checks, manage stock levels, and implement effective inventory control systems.
Qualifications and Skills:
- Proven experience as a restaurant manager or in a similar role, demonstrating a track record of success in managing a restaurant establishment.
- Strong leadership and people management skills, with the ability to motivate and inspire a diverse team.
- Excellent communication and interpersonal skills, with the ability to interact with customers, staff, and vendors effectively.
- Solid understanding of restaurant operations, including food and beverage service, kitchen management, and front-of-house procedures.
- Proficient in financial analysis and cost control measures, with the ability to manage budgets and drive profitability.
- Knowledge of health and safety regulations, sanitation standards, and licensing requirements.
- Exceptional problem-solving skills and the ability to make quick, sound decisions in a fast-paced environment.
- Flexibility to work evenings, weekends, and holidays as required in the restaurant industry.
Job Type: Full-time
Pay: £35,000.00-£40,000.00 per year
Benefits:
Work Location: In person
