Restaurant Managers

Key Responsibilities

Responsible for achieving and exceeding financial targets for the restaurant, ensuring profitability and financial health of the outlet.
Plan, prioritize, assign, supervise, and review the work of staff within the restaurant.
Ensure all members of the team embrace the company’s mission and vision and effectively carrying out their roles, maintaining high productivity and morale.
Manage inventory levels to ensure the availability of necessary ingredients and materials without overstocking.
Coordinate with the store department to get ingredients and other items like product packaging for the restaurant.
Ensure the restaurant delivers an exceptional customer experience, addressing customer feedback and implementing improvements as needed.
Support the development and implementation of training programs to enhance restaurant employees’ skills and knowledge.
Foster a culture of continuous improvement and professional development within the team.
Ensure that all operations comply with health and safety regulations, maintaining a safe and hygienic environment (facilities and maintenance) for both employees and customers.
Conduct regular safety audits and implement corrective actions as necessary.
Assist in initiatives for new product development and innovation in.
Stay informed of industry trends and customer preferences to help introduce new menu items.
Collaborate with marketing teams to develop and execute promotional campaigns to drive sales and enhance brand visibility.
Regularly monitor and report on key performance indicators (KPIs) to the Operations Manager.
Use data-driven insights to make informed decisions and drive operational improvements.