RESTAURANT MANAGER

•Coordinatedaily Front of the House and Back of the House restaurant operations

•Deliveringsuperior food and beverage service and maximizing customersatisfaction

•Respondingefficiently and accurately to restaurant customer complaints

•Regularlyreview product quality and research new vendors

•Organizeand supervise shifts

•Appraisestaff performance and provide feedback to improve productivity

•Estimatefuture needs for goods, kitchen utensils and cleaning products

•Ensurecompliance with sanitation and safety regulations

•Managerestaurant’s good image and suggest ways to improve it

•Controloperational costs and identify measures to cut waste

•Createdetailed reports on weekly, monthly and annual revenues and expenses

•Promotethe brand in the local community through word-of-mouth and restaurantevents

•Recommendways to reach a broader audience (e.g. discounts and social mediaads)

•Trainnew and current employees on proper customer service practices

••Implementpolicies and protocols that will maintain future restaurantoperations