Restaurant Manager

Restaurant Manager

The Restaurant Manager is responsible for overseeing and managing the daily operations of the restaurant. Responsibilities include overseeing food preparation, ensuring compliance with health, safety, food handling, and hygiene standards, ensuring customer satisfaction, handling customer complaints, managing inventory, conducting daily inspections, collaborating with chefs, maintaining sales records, and preparing operations reports.

Knowledge, Skills, & Abilities:

Education/Certifications:

o High school diploma or equivalent required.

Experience:

o Previous restaurant experience required, management experience preferred.

Skills/Competencies:

o Strong supervisory and leadership skills.o Excellent interpersonal skills with a focus on customer service.o Excellent time management skills.o Excellent organizational skills and attention to detail.o Familiarity with food handling, safety, and other restaurant guidelines.o Proficient with Microsoft Office Suite or related software.o Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs.

Physical Requirements:

When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.