Manager

Roles & Responsibilities

• Operations Management : Oversee day-to-day operations, ensuring the restaurant runs smoothly and efficiently.
• Coordinate between front-of-house and back-of-house to maintain service standards. Staff Management : Hire, train, and manage staff, including scheduling shifts and handling conflicts.
• Conduct performance evaluations and provide feedback to employees.
• Customer Service : Ensure high levels of customer satisfaction by addressing complaints and resolving issues.
• Maintain a welcoming atmosphere for guests.
• Financial Management : Manage budgets, control costs, and optimize profitability.
• Oversee payroll, handle cash management, and monitor revenue reports.
• Inventory and Supply Chain Management : Monitor inventory levels, order supplies, and manage vendor relationships.
• Ensure the availability of necessary ingredients and supplies while minimizing waste.
• Compliance and Safety : Ensure compliance with health and safety regulations, including food safety standards.
• Marketing and Promotion : Develop and implement marketing strategies to attract and retain customers.
• Manage social media presence, promotions, and special events.

Tell employers what skills you have

Vendor Relationships

Budgets

Ingredients

Food Safety

Social Media

Financial Management

Inventory

Operations Management

Payroll

Compliance

Cash Management

Supply Chain Management

Customer Satisfaction

Customer Service

Staff Management

Scheduling