Restaurant Manager

Responsibilities

Oversee daily restaurant operations, ensuring efficient workflow and adherence to company policies.Maintain high standards of food quality, service, and cleanliness.Recruit, train, and supervise staff, fostering a positive work environment.Schedule staff shifts and manage labor costs effectively.Conduct performance reviews and provide ongoing coaching.Ensure exceptional customer service and address any guest concerns or complaints promptly.Develop and implement customer service protocols to enhance guest experiences.Implement strategies to increase revenue and reduce waste.Oversee inventory management, including ordering and stock control.Ensure compliance with health and safety regulations, as well as licensing requirements.Conduct regular inspections to maintain cleanliness and safety standards.

Qualifications

Bachelor’s degree in Hospitality Management, Business Administration, or a related field.Minimum of [3 years] experience in restaurant management or a similar role.Excellent leadership and interpersonal skills.Strong problem-solving and decision-making abilities.Excellent communication skills, both verbal and written.Ability to work flexible hours, including evenings and weekends.Preferably, the age should be between 25 to 40 years.Team leadership skills.Good level communication skills.Must have flexibility and adaptability.Has technology and computer skills.Has a good foreign language proficiency appropriate to the job level.