Job Summary:
The Restaurant Manager is responsible for overseeing the overall operations and management of the restaurant, ensuring exceptional customer service, maximizing profitability, and maintaining a positive working environment. This role involves coordinating various activities, managing staff, and ensuring the restaurant's smooth functioning.
Responsibilities:
1. Operations Management:
- Plan, organize, and coordinate daily restaurant operations, including opening and closing procedures.
- Monitor and maintain quality standards for food, service, cleanliness, and overall customer experience.
- Develop and implement operational policies and procedures to improve efficiency and productivity.
- Ensure compliance with health and safety regulations, food handling guidelines, and licensing requirements.
2. Staff Management:
- Recruit, train, and supervise restaurant staff, including servers, kitchen staff, and support personnel.
- Schedule and assign shifts, ensuring appropriate coverage for smooth operations.
- Conduct performance evaluations, provide feedback, and implement corrective actions when necessary.
- Foster a positive work environment, promote teamwork, and encourage professional development.
3. Customer Service:
- Ensure exceptional customer service by interacting with guests, addressing inquiries, and resolving complaints.
- Monitor customer satisfaction levels, identify areas for improvement, and implement appropriate measures.
- Maintain a welcoming and friendly atmosphere for guests, ensuring their needs are met promptly and efficiently.
4. Financial Management:
- Oversee budgeting, cost control, and financial reporting for the restaurant.
- Monitor sales, expenses, and profitability, implementing strategies to maximize revenue and minimize costs.
- Conduct inventory management, ensure adequate stock levels, and optimize procurement processes.
- Collaborate with the marketing team to develop and execute promotional activities to attract customers.
5. Vendor and Supplier Management:
- Establish and maintain relationships with suppliers, negotiate contracts, and monitor service quality.
- Source and evaluate new vendors, ensuring competitive pricing and quality products.
- Manage inventory and ordering processes to maintain optimal stock levels while minimizing wastage.
- Previous experience in restaurant management or a similar role.
- Strong leadership and organizational skills.
- Excellent interpersonal and communication abilities.
- Knowledge of food safety and hygiene regulations.
- Proficient in budgeting, financial analysis, and cost control.
- Ability to work under pressure and handle challenging situations.
- Flexibility to work evenings, weekends, and holidays as required.
- Degree or diploma in hospitality management or a related field is preferred.
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