Job Summary

Restaurant Manager is to ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service

  • Minimum Qualification: Degree
  • Experience Level: Mid level
  • Experience Length: 5 years

Job Description/Requirements

  • Coordinate daily Front of the House and Back of the House restaurant operations
  • Deliver superior service and maximize customer satisfaction
  • Respond efficiently and accurately to customer complaints
  • Regularly review product quality and research new vendors
  • Organize and supervise shifts 

  • Appraise staff performance and provide feedback to improve productivity 
  • Estimate future needs for goods, kitchen utensils and cleaning products 
  • Ensure compliance with sanitation and safety regulations
  • Manage restaurant’s good image and suggest ways to improve it
  • Control operational costs and identify measures to cut waste
  • Create detailed reports on weekly, monthly and annual revenues and expenses
  • Promote the brand in the local community through word-of-mouth and restaurant events
  • Recommend ways to reach a broader audience (e.g. discounts and social media ads) 
  • Train new and current employees on proper customer service practices
  • Implement policies and protocols that will maintain future restaurant operations

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