The Restaurant Manager is responsible for overseeing the daily operations of a restaurant and ensuring a positive guest experience. Their duties include hiring and training restaurant staff following company policies, greeting guests, addressing concerns or solving problems with guests, managing the bar/liquor inventory, and creating work schedules for restaurant staff.

Essential Responsibilities:

• Ensures customer satisfaction with all aspects of the restaurant and dining experience.
• Handles customer complaints, resolving issues in a diplomatic and courteous manner.
• Ensures compliance with alcoholic beverage regulations.
• Estimates beverage costs. Helps chef estimate food costs
• Coordinates with chef to manage inventory and purchase food and supplies.
• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
• Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service.
• Collaborates with chefs to develop appetizing menus.
• Ensuring incoming staff complies with company policy
• Training staff to follow restaurant procedures
• Maintaining safety and food quality standards
• Ordering food, linens, gloves and other supplies while staying within budget limitations
• Supervising daily shift operations
• Ensuring all end of day cash outs are correctly completed
• Controlling operational costs and identifying ways to cut waste
• Contribute to annual budget creation with accountability to actual performance against budget
• Maintains sales records and tracks cash receipts.
• Ensure compliance with safety, regulatory and sanitation policies
• Performs other duties as assigned or required.

Required Experience & Education:

• High school diploma or equivalent required.
• Bachelors degree in Business Administration; hospitality management or culinary schooling is a plus