Restaurant Manager

– Manage staff scheduling, payroll costs, and work assignments based on occupancy, events, and VIPs. Adjust schedules for emergencies.
– Maintain records of sales, guest complaints, and operational concerns.
– Ensure par stock levels for smooth operations.
– Suggest improvements for operations, promotions, cost control, and profitability.
– Establish and oversee cashiering and inventory control procedures.
– Optimize restaurant operations to minimize costs and achieve sales targets.
– Oversee beverage operations, menus, and bar service standards, ensuring SOP compliance and high-quality service.
– Conduct daily bar inspections, maintain equipment, and ensure proper sanitation.
– Plan beverage lists, control costs, and monitor par stocks.
– Hold briefings and meetings to manage bar teams and ensure smooth service.
– Engage with guests to ensure satisfaction and resolve complaints.
– Handle hiring, training, coaching, and problem-solving.
– Stay updated on market trends and competition.
– Enforce safety regulations and meet reporting and target requirements.