Restaurant Manager

Restaurant Manager Duties

• Food and Beverage Operations: Oversee all aspects of food and beverage service, coordinate with kitchen staff, ensure timely preparation, and maintain high standards of presentation and quality. Assist with food service tasks and collaborate with the culinary team. 
  
  
• Customer Service: Ensure exceptional service by training and supervising staff, addressing customer inquiries and concerns, and promptly resolving issues. Engage with patrons to understand preferences and provide attentive service. 
  
  
• Beverage Program: Develop and maintain beverage menu with diverse alcoholic and non-alcoholic options. Stay updated on industry trends, train staff on cocktail recipes and presentation, and ensure proper beverage handling and service. 
  
  
• Coffee Program: Manage coffee preparation and service, train staff on brewing methods, maintain quality and consistency, and keep up-to-date with flavor profiles and equipment maintenance. 
  
  
• Inventory Management: Track ordering and supplies for front-of-house operations, including alcohol, mixers, coffee supplies, and other essentials. 
  
  
• Staff Management: Create schedules for front-of-house staff, delegate tasks, assign positions during service, and review timesheets for payroll approval. 
  
  
• Financial Management: Handle cash transactions, maintain accurate registers, ensure compliance with procedures, monitor inventory levels, control costs, and implement profitability strategies.
   
• Sanitation and Safety: Maintain clean, hygienic environment, adhere to health and safety regulations, and regularly inspect equipment for cleanliness and functionality. 
  
  
• Team Leadership: Train, motivate, and supervise staff while fostering a positive work environment and coordinating with other departments for seamless operations.