Restaurant Manager
Reports To: Area Manager
Summary: The Restaurant Manager is accountable for the day-to-day operations and success of a single restaurant. This role leads the front-of-house and back-of-house teams to deliver exceptional guest experiences, achieve financial targets, and maintain the highest standards of quality, service, and cleanliness.
Key Responsibilities:
- Daily Operations: Oversee all aspects of restaurant operations, including opening/closing procedures, shift management, staffing, and inventory.
- Team Leadership: Hire, train, schedule, motivate, and supervise all restaurant staff. Foster a positive, productive, and compliant work culture.
- Financial Control: Manage restaurant budgets, control costs (food, beverage, labor), minimize waste, and handle cash management and daily sales reporting.
- Guest Experience: Ensure every guest receives outstanding service. Address customer complaints promptly and professionally. Maintain high standards of dining ambiance and hygiene.
- Compliance & Safety: Enforce strict adherence to food safety (HACCP), sanitation, health & safety regulations, and company policies.
- Local Marketing: Support and execute local store marketing initiatives to drive sales and community engagement.
Qualifications:
- Proven experience as a Restaurant Manager or similar role (3+ years).
- Strong understanding of restaurant management software (POS, inventory systems).
- Excellent leadership, interpersonal, and customer service skills.
- Ability to work under pressure in a fast-paced environment.
- Knowledge of food safety standards and relevant regulations.
