Restaurant Manager

Key Responsibilities:

Team Leadership:

• Recruit, train, and supervise restaurant staff.
• Set performance expectations and provide ongoing feedback to ensure high-quality service.
• Foster a positive and collaborative work environment.Operational Management:
• Oversee day-to-day operations of the restaurant outlet.
• Develop and implement operational policies and procedures.
• Monitor inventory levels and coordinate with the procurement team.Customer Service:
• Ensure a high standard of customer service by training staff on hospitality best practices.
• Address customer concerns and complaints promptly and professionally.
• Implement strategies to enhance customer satisfaction and loyalty.Financial Management:
• Create and manage budgets for the restaurant outlet.
• Monitor and control costs, including food and labor expenses.
• Drive revenue through effective pricing strategies and promotions.Menu Planning and Implementation:
• Collaborate with the chef or kitchen staff to develop and update menus.
• Ensure the proper execution of menu items and presentation.
• Monitor customer feedback and adjust menus as needed.Health and Safety Compliance:
• Ensure compliance with health and safety regulations.
• Implement and enforce sanitation standards and procedures.
• Conduct regular inspections to maintain a clean and safe environment.Marketing and Promotion:
• Collaborate with the marketing team to develop promotional activities.
• Implement marketing strategies to attract and retain customers.
• Stay informed about industry trends and competitors.Reporting:
• Prepare regular reports on outlet performance, including sales, expenses, and customer feedback.
• Analyze data to identify trends and areas for improvement.

Overview:

As a Restaurant Outlet Manager, you will be responsible for overseeing the daily operations of the restaurant outlet within the establishment. This role involves managing a team of staff, ensuring exceptional customer service, and maximizing overall outlet performance. The Restaurant Outlet Manager reports to the Food and Beverage Manager or General Manager, depending on the organizational structure.Qualifications:

• Proven experience in restaurant management, with a focus on outlets.
• Strong leadership and communication skills.
• Excellent organizational and multitasking abilities.
• Knowledge of food and beverage industry trends.
• Understanding of financial management and budgeting.
• Customer-focused mindset.

  Education and Experience:

  • Bachelor's degree in Hospitality Management or a related field (preferred).
  • Previous experience in a similar role within the food and beverage industry.

Benefits:

• Potential career growth
• High energy environment
• Opportunity for advancement
• Networking opportunities
• Increase earning potential