Restaurant Manager

Daily Operations

• Supervise areas: Oversee both the front-of-house (dining room) and back-of-house (kitchen).
• Manage flow: Check reservations, greet guests, and fix any problems during service.
• Handle issues: Resolve customer complaints quickly and politely.

Staff Management

• Hire and train: Interview, onboard, and train new team members.
• Create schedules: Make shift rosters that cover busy times while keeping labor costs low.
• Lead the team: Motivate workers, monitor performance, and solve conflicts.

Inventory and Financials

• Control stock: Track inventory levels, order food and supplies, and talk with vendors.
• Manage budgets: Track sales, monitor daily expenses, and find ways to cut waste.
• Admin tasks: Handle payroll data and complete financial reports.

Safety and Compliance

• Health rules: Make sure the kitchen and dining areas follow food safety and hygiene laws.
• Facility upkeep: Keep the building clean and ensure equipment works safely.