Restaurant Manager

The objective of this position

Extensive experience in managing and operating restaurants is required, along with the ability to effectively lead a team, ensure service quality, enhance customer experience, and manage inventory and supplies to optimize operational efficiency while minimizing waste and costs.

The main responsibilities

• Management of daily operations of the restaurant and ensuring efficient workflow.
• Supervision of the team and task delegation while monitoring performance.
• Management of customer service and handling inquiries and complaints professionally.
• Monitoring the quality of food and service and ensuring compliance with established standards.
• Management of inventory and supplies while overseeing receiving, storage, and distribution processes.
• Implementation and monitoring of periodic inventory audits to ensure accuracy of quantities.
• Monitoring inventory levels and ensuring availability of materials and staffing needs continuously.
• Ensuring compliance with hygiene, safety, and health standards within the restaurant.
• Monitoring employee performance and assessing their training needs while developing team skills.
• Preparation and monitoring of operational reports related to inventory, waste, and service quality.
• Coordination with relevant departments to ensure continuity of operations and achieve restaurant goals.
• Monitoring the implementation of policies and procedures and achieving required performance indicators.