RESTAURANT MANAGER

1) Staff Management: Hire, train, and manage restaurant staff, including servers, kitchen staff, and hosts. Create and manage staff schedules, ensuring proper coverage during peak hours. Conduct performance reviews and provide feedback and coaching to improve staff performance. Resolve conflicts or issues among staff members in a professional manner. 2)Customer Service: Oversee customer service, ensuring that all customers are satisfied with their experience. Address and resolve customer complaints or concerns promptly and professionally. Monitor staff to ensure they provide courteous and attentive service. 3)Operational Management: Oversee daily operations to ensure that the restaurant runs smoothly and efficiently. Monitor the cleanliness and safety of the restaurant, including kitchens, dining areas, and restrooms. Ensure that all health and safety regulations are adhered to. Supervise the opening and closing procedures of the restaurant. 4)Financial Management: Manage restaurant budgets, ensuring cost control and maximizing profitability. Monitor inventory and order supplies to ensure the kitchen is well-stocked. Control food and beverage costs by reducing waste and improving inventory management. Handle cash flow, process payments, and manage restaurant revenue. Prepare financial reports, including daily sales, expenses, and profit margins. 5)Marketing and Promotion: Assist in developing and implementing promotional campaigns, events, and marketing strategies to attract customers. Ensure that social media and online platforms are used effectively to promote the restaurant. Build strong relationships with regular customers and encourage loyalty programs. 6)Menu Management: Collaborate with the head chef and kitchen staff to develop and update the restaurant menu. Ensure that menu items are available and presented in accordance with company standards. Monitor the quality of food served to customers to ensure consistency and satisfaction. 7)Compliance and Regulations: Ensure compliance with all local and state regulations, including health and safety standards, licensing laws, and labor laws. Keep up to date with restaurant industry trends and best practices. 8)Problem-Solving and Crisis Management: Act as a point of contact for resolving any operational or customer-related issues that arise during shifts. Implement and monitor contingency plans in case of emergencies (e.g., kitchen fires, power outages).