Restaurant Manager

The Restaurant Manager is responsible for the overall operations, efficiency, and financial success of the restaurant. This is a hands-on leadership role requiring excellent people management skills, a keen eye for detail, and a commitment to maintaining high standards of quality and service.

• Oversee all front-of-house (FOH) operations, ensuring smooth, efficient, and profitable shifts.
  

• Maintain the highest standards for food quality, service, cleanliness, and health and safety compliance.
  

• Develop and implement strategies to enhance the guest experience and resolve any issues promptly and professionally.
  

• Manage inventory, ordering, and vendor relationships to ensure optimal stock levels and cost control.
  

• Schedule staff appropriately to meet operational demands and manage labor costs effectively.
  

• Conduct performance reviews, provide ongoing coaching, and foster a positive, motivating, and professional work environment.
  

• Handle daily cash reconciliation, banking, and ensure accurate POS system management.
  

• Generate and analyze sales, labor, and operational reports to identify trends and opportunities for improvement.