Restaurant Manager

Responsbilities:

• Oversee all aspects of restaurant operations, including staff management, scheduling, rostering and training.
• Ensure compliance with food safety and health regulations and sanitation regulations to maintain a clean and safe dining environment.
• Develop and implement strategies to drive sales and increase revenue, such as promotions, special events, and marketing initiatives.
• Monitor and control costs, including food and labor expenses, through effective budgeting and financial management.
• Maintain optimal inventory levels, order supplies, and manage vendor relationships to ensure smooth operations.
• Create and update menus based on market trends, customer preferences, and ingredient availability in consultation with Chef.
• Provide exceptional customer service by ensuring guests have a positive dining experience and promptly addressing any complaints or issues.
• Conduct performance evaluations for staff, provide coaching and feedback for improvement, and implement training programs as needed.
• Implement and enforce restaurant policies and procedures to maintain consistency and quality in food preparation, service, and overall operations.
• Stay updated with industry trends and innovations to continuously improve the restaurant's operations, offerings, and competitiveness in the market.
• Lead and motivate the restaurant team, setting performance goals, and providing guidance and support.

Requirements:

• Possess relevant qualifications in restaurant management.
• Hold a minimum of 2 years of post-apprenticeship experience in a similar role.
• Demonstrate a customer-service orientation, along with a positive attitude and strong work ethic.