Restaurant manager

Responsibilities:

Supervise and coordinate daily restaurant operations, including opening and closing procedures.

Train, coach, and motivate staff to deliver excellent customer service and achieve performance targets.

Ensure compliance with health, safety, and sanitation regulations.

Monitor inventory levels and order supplies as needed to maintain stock levels and minimize waste.

Manage restaurant budgets and financial transactions, including cash handling and reporting.

Develop and implement strategies to maximize sales and profitability.

Resolve customer complaints promptly and professionally.

Conduct regular inspections to ensure cleanliness, maintenance, and adherence to brand standards.

Coordinate with vendors, suppliers, and contractors as necessary.

Stay updated on industry trends and competitor activities to identify opportunities for improvement.

Qualifications:

Previous experience in restaurant management or a related field.

Strong leadership and communication skills.

Ability to multitask and prioritize in a fast-paced environment.

Knowledge of food safety regulations and best practices.

Excellent problem-solving abilities.

Proficiency in basic computer software (e.g., MS Office, POS systems).

Flexibility to work evenings, weekends, and holidays as needed.

Preferred Qualifications:

Bachelor's degree in hospitality management or a related field.

Certification in food safety or restaurant management.

Experience with scheduling software and labor management systems.

Familiarity with local market trends and customer preferences.

Industries:Food & Beverages

Function: Others