Manager, Restaurant

Job Responsibilities

   - Supervise restaurant staff, including servers, host/hostesses, bartenders, and support personnel.

   - Ensure staff adheres to established service standards, including appearance, behaviour, and professionalism.

   - Provide excellent customer service by addressing inquiries, resolving guest concerns, and maintaining a welcoming atmosphere.

   - Assist in monitoring guest feedback and take appropriate actions to enhance the dining experience.

   - Oversee daily restaurant operations, including reservations, seating arrangements, table turnover, and guest flow.

   - Coordinate with kitchen staff to ensure prompt and high-quality food service.

   - Assist in managing restaurant inventory, including ordering supplies, tracking stock levels, and monitoring waste.

   - Implement inventory control measures to reduce waste and maintain cost efficiency.

   - Assist in financial management tasks, including budgeting, cost control, and revenue optimization.

   - Help prepare financial reports, forecasts, and budgets.

   - Ensure that food quality, presentation, and service meet established standards.

   - Conduct regular quality checks, tastings, and evaluations to maintain consistency.

   - Collaborate with the Restaurant Manager to execute marketing strategies, promotions, and events to attract and retain customers.

   - Support advertising campaigns and promotions.

   - Assist in staff training and development programs to enhance skills, knowledge, and professionalism.

   - Conduct staff meetings and communication to ensure the team is informed and engaged.

   - Ensure compliance with safety, sanitation, and health regulations in the restaurant.

   - Implement responsible alcohol service protocols and staff training.

Person Specifications

Previous experience in a supervisory or assistant management role in the restaurant or food service industry.

Exceptional customer service and interpersonal skills.

Strong people management skills.

Effective communication skills for interacting with guests, staff, and management.

Strong leadership, decision-making, and problem-solving skills.

Collaborative and able to work well with diverse teams.

Meticulous attention to detail for quality control.

Willingness to work flexible hours, including evenings, weekends, and holidays, as required.

Ability to handle high-pressure situations and emergencies calmly and efficiently.