RESTAURANT MANAGER
Core
Direct supervision of restaurant staff to ensure efficient, profitable front-of-the-house operations and compliance with health regulations.
Role type
Restaurant Manager (Front-of-House)
Builds
Food and beverage outlets
Domain
Hospitality / Food & Beverage
Deliverable
product features
Required skills
Staffing and scheduling, budget management, inventory control, guest relations, menu and pricing strategy, health code compliance, team training and development, operational coordination
Preferred skills
Catering and banquet operations experience, wine and alcoholic beverage knowledge, table-side service expertise
Technologies
N/A
Responsibilities
Operate and maintain efficient front-of-the-house operations; staff, schedule, evaluate, train, and develop team members; resolve guest concerns and complaints; coordinate with kitchen staff for food preparation and timing; monitor inventory and control costs; implement department budgets and management plans; ensure cleanliness, security, and equipment maintenance; analyze food costs and forecast business trends; prepare for group functions and special events.
Seniority
Mid-to-Senior, hands-on IC