Job description

The restaurant manager is responsible for ensuring the smooth and efficient operation of the restaurant, maintaining high standards of food quality and customer service, and managing the restaurant's staff. The manager is expected to uphold the restaurant's policies and procedures while striving to meet revenue and profitability goals. 

Key Responsibilities:

Operational Management:

Oversee all aspects of daily restaurant operations, including opening and closing procedures, staff scheduling, and inventory management. 

Ensure compliance with health and safety regulations and maintain cleanliness and sanitation standards. 

Monitor and manage food and beverage costs to maximize profitability. 

Address any operational issues or customer complaints promptly and effectively. 

Customer Service:

Ensure that guests receive exceptional service at all times and address any concerns or complaints in a professional manner. 

Monitor guest feedback and make necessary adjustments to improve the overall dining experience. 

Train staff on proper customer service techniques and standards. 

Staff Management:

Recruit, hire, train, and supervise restaurant staff, including servers, cooks, and dishwashers. 

Conduct regular performance evaluations and provide feedback to staff members. 

Create and maintain a positive work environment that fosters teamwork and employee morale. 

Financial Management:

Monitor sales and expenses to meet budgetary goals and maximize profitability. 

Implement cost-control measures to reduce waste and improve efficiency. 

Prepare and analyze financial reports, such as profit and loss statements and budget forecasts. 

Menu Development and Pricing:

Collaborate with the chef or kitchen staff to develop seasonal menus and specials. 

Set menu prices based on food costs, market trends, and competition. 

Monitor menu performance and make adjustments as needed to optimize sales and profitability. 

Marketing and Promotion:

Develop and implement marketing strategies to attract new customers and retain existing ones. 

Utilize social media, email marketing, and other promotional channels to engage with customers and promote restaurant events or specials. 

Collaborate with the marketing team or external agencies to create advertising campaigns and promotional materials. 

Qualifications and Skills:

Previous experience in restaurant management or a related field. 

Strong leadership and interpersonal skills. 

Excellent communication and customer service abilities. 

Proficiency in financial management and budgeting. 

Knowledge of food safety and sanitation regulations. 

Ability to work in a fast-paced environment and handle stressful situations calmly. 

Flexibility to work evenings, weekends, and holidays as needed. 

Education:

A high school diploma or equivalent is typically required. A bachelor's degree in hospitality management or a related field may be preferred for higher-level positions. 

send your c. v to 

 atheeralmusanah@gmail.com