Restaurant Manager

Summary:

Plan, organize, direct, and coordinate the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages.

Tasks and Duties:

• Maintain Food Costs 

1. Ensure efficient provisioning and purchasing of supplies.
2. Estimate food and beverage costs.
3. Supervise portion control and quantities of preparation to minimize waste.
4. Perform frequent checks to ensure consistent high quality of preparation and service.

• Supervise operation of restaurant to maximize teamwork, profitability, and customer satisfaction.
• Work with other management personnel to plan marketing, advertising, and any special restaurant functions.
• Direct hiring, training, and scheduling of food service personnel.
• Investigate and resolve complaints concerning food quality and service.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Comply with all health and safety regulations.
• Review and monitor, with bookkeeper or other financial personnel, expenditures to ensure that they conform to budget limitations. Work to improve performance.
• Perform other duties as assigned by higher management/owner.