Restaurant Manager

1. Operations and Service Management

• Customer Experience: Maintain high standards of service quality; greet and interact with guests, manage table reservations, and swiftly and professionally resolve all customer complaints and issues.
• Quality Control: Work with the Head Chef to ensure food quality, presentation, and consistency meet established standards.
• Compliance: Enforce strict adherence to all health, safety, hygiene, and liquor licensing regulations.

2. Financial and Inventory Management

• Budgeting and Cost Control: Manage the restaurant's budget, monitor Profit & Loss (P&L) statements, and implement strategies to control costs, specifically food cost (COGS) and labor cost.
• Inventory: Oversee inventory management, including ordering supplies, negotiating with vendors, conducting regular stock audits, and minimizing waste, theft, and spoilage.
• Reporting: Prepare daily, weekly, and monthly reports on sales, labor, expenses, and profitability for senior management or the owner.

3. Team Leadership and Human Resources

• Staffing: Handle all human resources functions, including recruiting, interviewing, hiring, and onboarding new employees.
• Training & Development: Develop and implement comprehensive training programs for all staff (FOH and BOH) on service standards, food knowledge, and safety procedures.
• Scheduling: Create and manage weekly staff schedules and rosters, ensuring adequate coverage during peak hours while controlling labor costs.
• Performance Management: Supervise and motivate the team, conduct performance reviews, provide constructive feedback, and handle disciplinary actions or conflicts.