Experienced restaurant manager in overseeing the food service operations and offering a progressive leadership experience. Maintains budget controls and coverage needs to achieve business targets and provide high-quality operations support. Strong ability to build relationships with patrons and employees by applying interpersonal communication skills.
Qualifications:
A restaurant manager oversees the day-to-day operations of a restaurant.
They create and manage schedules for employees, ensuring adequate staffing.
They are responsible for managing the inventory of food, supplies, and equipment.
Restaurant managers train and supervise staff, ensuring quality service and excellent overall performance.
They monitor budgets and financial records, keeping track of profits and expenses.
Managers are responsible for maintaining high standards of cleanliness and safety within the restaurant.
They handle customer feedback, addressing any issues that arise and ensuring customer satisfaction.
Managers work with chefs and kitchen staff to develop menus and ensure quality and consistency of dishes.
They oversee the hiring process and ensure compliance with federal and local labor laws.