Description:
The restaurant manager is responsible for efficient operation of restaurant by managing the employee activities and restaurant operations.
- Track inventory and place food and supplies order to replenish inventory
- Create employee shift schedule
- Teaching leadership skills to other employees by working at various stations during busy periods
- Resolves customer complaints and operational issues
- Review records of food inventory, product waste and food sales
- Recruit new employees
- Oversee training of new employees in job duties, sanitation and safety procedures
- Inform the customers about rules of utilizing restaurant property
- Ensure that work procedures and safety policies are followed by all employees
- Implement the product marketing strategies as instructed by head office
- Responsible for maintaining restaurant standards to achieve successful store inspections
- Monitor restaurant revenue and modify the sales strategies
- Plan, control and evaluate daily restaurant operations
- Ensure that operational standards are being followed by all employees
Ability to Supervise
- 5-10 people
- Kitchen and food service helpers, food service supervisors
Personal Suitability
- Ability to work under pressure
- Excellent oral communication
- Responsible
- Strong Leadership skills
Work conditions
- Fast paced environment
- Work under pressure
- Tight deadlines
- Standing for extended periods
- Walking