Restaurant Manager

Coordinate daily Front of the House and Back of the House restaurant operations.

Deliver superior service and maximize customer satisfaction.

Respond efficiently and accurately to customer complaints.

Regularly review product quality and research new vendors.

Organize and supervise shifts & streamlining operations.

Appraise staff performance and provide feedback to improve productivity.

Estimate future needs for goods kitchen utensils and cleaning products.

Ensure compliance with sanitation and safety regulations.

Manage a restaurants good image and suggest ways to improve it.

Control operational costs and identify measures to cut waste.

Create detailed reports on weekly monthly and annual revenues and expenses.

Promote the brand in the local community through wordofmouth and restaurant events.

Recommend ways to reach a broader audience (e.g. discounts and social media ads).

Train new and current employees on proper customer service practices.

Implement policies and protocols that will maintain future restaurant operation.

Handling team conflicts.

Hiring and onboarding new employees.

Ensuring and measuring guest satisfaction.

Managing inventory & Finances.

Enforcing COVID19 safety protocol.