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- Managing the daily operations of the restaurant including supervising employees and planning menus
- Monitoring inventory levels to ensure that supplies are adequate to meet customer demand
- Training employees on proper food preparation techniques and safety procedures to ensure compliance with health codes
- Ensuring that employees have the tools they need to do their jobs, such as food preparation supplies, kitchen linens, and cleaning materials
- Managing staff schedules to ensure that adequate coverage is provided during peak hours while reducing costs during off hours
- Auditing the restaurant’s financial records to ensure that it is complying with all laws and regulations related to taxes and other financial obligations
- Overseeing the marketing efforts of the restaurant, including developing seasonal promotions and events that will attract new customers
- Reviewing customer feedback to identify areas for improvement or positive aspects that should be emphasized in future promotions
- Establishing standards for food quality, sanitation procedures, employee performance, and customer service, and enforcing these standards through regular inspectionsRequired Skills and Qualifications
Requirements
- Bachelor’s degree in business, hospitality, or related field
- 5+ years of experience in restaurant management
- Proven ability to increase sales and profitability
- Demonstrated leadership and team-building skills
- Excellent communication, customer service, and interpersonal skills
- Strong organizational, time-management, and decision-making skills
- Ability to work flexible hours, including nights and weekends
