Restaurant Manager

SUMMARY:

1. Daily Operations Management
   
   • Oversee the day-to-day operations of the restaurant, ensuring high standards of food quality, service, cleanliness, and ambiance.
2. Staff Supervision and Training
   
   • Hire, train, schedule, and manage front-of-house and (if applicable) kitchen staff.
   • Monitor staff performance and provide coaching or disciplinary action as needed.
3. Customer Service Excellence
   
   • Ensure guests receive exceptional service; handle complaints or special requests promptly and professionally.
4. Inventory and Supply Management
   
   • Monitor stock levels of food, beverages, and supplies; place orders and manage supplier relationships.
   • Minimize waste and control inventory costs.
5. Financial Management
   
   • Monitor daily sales, prepare reports, manage budgets, and control labor and food costs.
   • Ensure pricing and billing accuracy.
6. Compliance and Safety
   
   • Ensure compliance with health, safety, and sanitation regulations, as well as alcohol service laws.
   • Maintain cleanliness and proper food handling throughout the restaurant.
7. Menu Coordination
   
   • Collaborate with the chef or kitchen team on menu planning, updates, and promotions based on guest feedback and seasonal trends.
8. Marketing and Promotions
   
   • Support promotional events, special dining experiences, or lodge-wide functions to boost restaurant visibility and revenue.
9. Reservation and Floor Management
   
   • Oversee seating arrangements, manage reservations, and coordinate with the kitchen to ensure timely service.
10. Reporting and Communication

• Prepare and present performance reports to upper management; communicate any operational challenges or improvement ideas.

POSITION INFO:

1. Daily Operations Management
   
   • Oversee the day-to-day operations of the restaurant, ensuring high standards of food quality, service, cleanliness, and ambiance.
2. Staff Supervision and Training
   
   • Hire, train, schedule, and manage front-of-house and (if applicable) kitchen staff.
   • Monitor staff performance and provide coaching or disciplinary action as needed.
3. Customer Service Excellence
   
   • Ensure guests receive exceptional service; handle complaints or special requests promptly and professionally.
4. Inventory and Supply Management
   
   • Monitor stock levels of food, beverages, and supplies; place orders and manage supplier relationships.
   • Minimize waste and control inventory costs.
5. Financial Management
   
   • Monitor daily sales, prepare reports, manage budgets, and control labor and food costs.
   • Ensure pricing and billing accuracy.
6. Compliance and Safety
   
   • Ensure compliance with health, safety, and sanitation regulations, as well as alcohol service laws.
   • Maintain cleanliness and proper food handling throughout the restaurant.
7. Menu Coordination
   
   • Collaborate with the chef or kitchen team on menu planning, updates, and promotions based on guest feedback and seasonal trends.
8. Marketing and Promotions
   
   • Support promotional events, special dining experiences, or lodge-wide functions to boost restaurant visibility and revenue.
9. Reservation and Floor Management
   
   • Oversee seating arrangements, manage reservations, and coordinate with the kitchen to ensure timely service.
10. Reporting and Communication

• Prepare and present performance reports to upper management; communicate any operational challenges or improvement ideas.