Restaurant Manager
Reports to: General Manager / Owner
Job Overview:
The Restaurant Manager holds the overall responsibility for the restaurant's success. This is a strategic role focused on the big picture: financial performance, brand standards, human resources, and long-term guest satisfaction. While they may step in during busy services, their primary focus is on business management, leadership, and driving profitability.
Key Responsibilities:
- Business & Financial Management: Manage the P&L statement, control costs (food, beverage, labor), analyze financial reports, and develop strategies to maximize revenue and profitability.
- HR & Staffing: Oversee all human resource functions, including recruitment, hiring, training, performance reviews, scheduling, and payroll.
- Marketing & Promotion: Work with marketers or owners to develop and implement promotional strategies, events, and community engagement to drive business.
- Strategic Leadership: Set the tone for the entire operation. Develop and enforce policies, uphold the restaurant's vision and standards, and foster a positive company culture.
- Vendor & Inventory Management: Negotiate with suppliers, manage vendor relationships, and oversee overall inventory control systems.
- Guest Experience Strategy: Monitor online reviews, guest feedback, and implement systemic changes to continuously improve the overall customer experience.
- Compliance: Ensure the restaurant complies with all health, safety, and liquor licensing regulations.
Qualifications & Skills:
- Extensive management experience (5+ years) in the hospitality industry.
- Strong business and financial acumen, with experience in budgeting, forecasting, and cost control.
- Excellent leadership and people-management skills, with the ability to inspire a large team.
- Degree in Hospitality Management or a related field is often preferred.
- Strategic thinker with outstanding problem-solving and decision-making abilities.
- Deep understanding of marketing and customer relationship management.
