Restaurant Manager
Operational Management:
Oversee the daily operations of the restaurant, ensuring efficiency and quality service.
Staff Management:
Recruit, train, and supervise restaurant staff, including servers, chefs, and hosts. Conduct performance evaluations and implement staff development programs.
Customer Service:
Ensure a high level of customer satisfaction by establishing service standards and addressing guest complaints or feedback.
Menu Management:
Collaborate with chefs to create and update menus based on seasonal ingredients, guest preferences, and restaurant trends.
Financial Oversight:
Manage budgets, monitor expenses, and implement cost-control measures to enhance profitability. Analyze financial reports and sales data.
Marketing and Promotions:
Develop and execute marketing strategies to attract customers and promote special events.
Inventory Control:
Oversee food and beverage inventory, including ordering, receiving, and storage, to minimize waste and ensure availability.
Health and Safety Compliance:
Ensure the restaurant adheres to health regulations, safety standards, and sanitation protocols.
Collaboration with Hotel Management:
Work closely with the hotel management team to align restaurant goals with the overall hotel strategy and enhance guest experiences.
Event Coordination:
Plan and manage special events or functions within the restaurant or hotel, ensuring seamless execution.
