Restaurant Manager

job description Restaurant manager is to oversee the efficient running and profitability of restaurant.Managers of smaller establishments often have frequent contact with both customers and employees, hence having good communication skills and food and beverage knowledge is mandatory.

Typical job responsibilities include:

• recruiting, training and supervising staff
• agreeing and managing budgets
• planning menus
• ensuring hygiene and health and safety guidelines
• promoting and marketing the business
• overseeing stock levels
• ordering supplies
• producing staff rotas
• handling customer enquiries and complaints
• taking reservations
• greeting and advising customers
• problem solving
• preparing and presenting staffing/sales reports
• keeping statistical and financial records
• assessing and improving profitability
• setting targets
• handling administration and paperwork
• liaising with customers, employees, suppliers, licensing authorities and sales representatives
• making improvements to the running of the business and developing the restaurant.