Restaurant Manager
The Dachin Group of Companies
- Port-of-Spain / San Fernando
- See description
- Not disclosed
- Updated 16/04/2025
- HR Department
Our Restaurant Managers are responsible for overseeing the restaurant's day-to-day operations, ensuring smooth and efficient service, and managing both staff and customers.
RESTAURANT MANAGERS
The Dachin Group of Restaurants
Our Restaurant Managers are responsible for overseeing the day-to-day operations of the restaurant, ensuring smooth and efficient service, and managing both staff and customers. This includes tasks like hiring, training, and supervising staff, managing finances, handling customer complaints, and ensuring adherence to safety and health regulations
The manager provides a quality product and customer service experience that delivers total customer satisfaction. He or she models and creates an environment in which the customer is always right and ensures a positive customer service experience.
JOB REQUIREMENTS:
- Two to three years high-quality dining management experience.
- Five years in a management position (preferably in the food & beverage industry)
- A graduate of a culinary or hospitality program or an equivalent combination of education and experience.
- High school diploma or equivalent. College Degree preferable.
- Working knowledge of Windows, Microsoft Word, Excel, Outlook email applications and Point of Sale Micros System.
- Good verbal and written communication skills; is capable of communicating effectively with customers and co-workers.
- Able to work a minimum of 45 hours per week; able to work flexible hours necessary to manage and operate the restaurant effectively.
- A proven commitment to deliver high-quality food, beverage and customer service to every guest you are privileged to serve.
- Demonstrated success in selecting, inspiring, developing and managing people.
- Unquestionable integrity.
KEY RESPONSIBLITIES:
- Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality and patron-service standards; determining and implementing system improvement.
- Maintains safe, secure and healthy environment by establishing, following and enforcing sanitation standards and procedures; complying with health and legal regulations.
- Ensure all employees are trained, motivated and empowered to deliver total customer satisfaction.
- Evaluate each employee’s ability to maintain high levels of customer satisfaction.
- Assist in monitoring sales performance and make recommendations for scheduling, staffing and other strategies.
- Ensure all equipment and all aspects of the restaurant are in good repair.
- Maintains restaurant at the level necessary to meet or exceed the company standards for quality, service and cleanliness.
