RESTAURANT MANAGER

Roles & Responsibilities

Responsibilities :

• Lead and motivate the front-of-house team to deliver exceptional customer service and create memorable dining experiences for guests.
• Manage all aspects of restaurant operations, including administering the point-of-service system (POS), staffing, rostering, and inventory management, to ensure efficiency and profitability.
• Foster a positive and collaborative work environment, providing guidance, training, and support to staff members to help them reach their full potential.
• Oversee the development and implementation of standard operating procedures (SOPs) to maintain high standards of cleanliness, hygiene, and safety.
• Collaborate with the culinary team to ensure seamless coordination between the front-of-house and back-of-house, including menu development, food presentation, and service standards.
• Monitor and analyze financial performance metrics, such as revenue, expenses, profitability and implement strategies to achieve business goals and targets.
• Engage in skill development plans and undertake ad-hoc tasks that contribute to the restaurant’s ongoing success.

Tell employers what skills you have

Menu Development

Licensing

Leadership

Customer Experience

Food Quality

Inventory

Exceptional Customer Service

Purchasing

Sanitation

Inventory Management

Compliance

Cashiering

Customer Service

Scheduling

Hospitality