We are seeking an experienced and customer-focused Restaurant Manager to lead our team and ensure the smooth operation of our dining establishment.

The ideal candidate will have a passion for hospitality heavily focused on food and beverage, strong leadership skills, and a keen eye for detail.

As a Restaurant Manager, you will be responsible for managing day-to-day operations, maintaining high standards of service, and maximizing profitability while creating a welcoming environment for clients, members and staff alike.

Overall Duties and Responsibilities

1. Operations Management:

- Oversee all aspects of restaurant operations, including staffing, scheduling, inventory management, and compliance with health and safety regulations.

- Ensure efficient workflow and seamless coordination between kitchen and front-of-house teams to deliver prompt and exceptional service.

- Monitor food quality and presentation, addressing any issues promptly to maintain consistency.

2. Staff Leadership:

- Recruit, train, and supervise restaurant staff, including bussers, hosts/hostesses, baristas/bartenders.

- Provide ongoing coaching and performance feedback to ensure a high level of service and professionalism.

- Foster a positive work environment by promoting teamwork, morale, and employee engagement.

3. Customer Satisfaction:

- Interact with guests to gather feedback, address concerns, and enhance the overall dining experience.

- Resolve customer complaints promptly and ensure a positive resolution to maintain guest satisfaction and loyalty.

- Implement strategies to attract new customers and retain existing clientele through excellent service and promotional activities.

4. Financial Management:

- Develop and manage budgets, including labor costs, food and beverage expenses, and operational expenditures.

- Monitor financial performance against targets, analyze variances, and implement corrective actions as needed.

- Drive revenue growth through effective pricing strategies, upselling techniques, and menu engineering.

5. Quality and Compliance:

- Maintain cleanliness and sanitation standards in accordance with regulatory requirements and company policies.

- Conduct regular inspections of facilities and equipment to ensure proper maintenance and functionality.

- Adhere to all legal and licensing requirements related to food service and alcohol service.

Requirements

Bachelor's degree in Hospitality Management, Business Administration, or related field is preferred.

• Proven experience as a Restaurant Manager or similar role in the hospitality industry.
  

• Strong leadership and interpersonal skills with the ability to motivate and inspire a diverse team.
  

• Excellent communication and customer service skills.
  

• Proficiency in POS software and Microsoft Office suite.
  

• Knowledge of food and beverage trends, industry regulations, and best practices.
  

• Certification in Food Handling and Alcohol Service.