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Restaurant Manager
Not Disclosed
- St. James
- Not disclosed
- Permanent full-time
- Updated 24/01/2025
- HRM
The Restaurant Manager is responsible for managing daily operations, ensuring an excellent guest experience, and maintaining efficiency. This role focuses on leadership, customer satisfaction, and meeting financial goals while adhering to the fast-paced and high-volume nature of the restaurant.
Restaurant Manager
Key Responsibilities:
• Oversee daily operations, including food prep, service, and cleanliness, to maintain quick service standards.
• Manage and implement opening, closing, and shift change procedures.
• Ensure compliance with food safety, health, and sanitation regulations specific to fast casual environments.
• Recruit, train, and supervise team members to ensure smooth operations and consistent guest experiences.
• Schedule staff effectively to meet peak business demands while controlling labour costs.
• Motivate and lead team members by fostering a collaborative and upbeat work environment.
• Ensure exceptional customer service by training staff to meet or exceed service expectations.
• Resolve customer complaints or concerns promptly to maintain satisfaction and loyalty.
• Engage with customers and collect feedback to identify areas for improvement.
• Manage budgets, monitor expenses, and control costs related to food, labour, and supplies.
• Track sales data and implement strategies to achieve revenue and profitability targets.
• Oversee inventory management, including stock ordering, tracking, and minimizing waste.
• Support and execute local marketing initiatives, promotions, and events to attract and retain customers.
• Use social media and digital platforms to engage with the community and promote the restaurant.
• Optimize workflows to ensure speed, accuracy, and quality of service during peak hours.
• Monitor equipment functionality and coordinate repairs or maintenance as needed.
Education and Experience Requirements:
• Minimum High school diploma or equivalent (required).
• Minimum 2 years experience as a manager or assistant manager in a fast-paced or quick-service restaurant.
• Certifications in food safety and alcohol service.
• Must be able to stand for long periods and lift up to [weight, e.g., 25 pounds].
• Must be able to work in a fast-paced, customer-focused atmosphere requiring multitasking, quick decision-making and an upbeat personality.
• Must be able to work flexible hours including work evenings, weekends, and holidays as required.
Key Skills and Competencies:
• Strong leadership and team-building skills.
• Ability to thrive in a fast-paced, high-pressure environment.
• Excellent communication and customer service abilities.
• Proficiency in restaurant management software and POS systems.
• Strong organizational skills and attention to detail.
• Solid understanding of inventory control, labour cost management, and financial performance metrics.
Ref: Restaurant Manager
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