Job Title: Restaurant Manager
Company: Shamin Hotels
Organizational Structure:
* Department: Food and Beverage
* Status: Full-time, Exempt
* Reports To: Food & Beverage Director / General Manager
* Supervision: Food and Beverage Associates
* Pay Structure: Salary, Paid Bi-weekly
Position Overview
The Restaurant Manager oversees all aspects of restaurant operations, including staff management, customer service, financial performance, and overall guest satisfaction. They are responsible for ensuring smooth day-to-day operations, maintaining high-quality standards, and driving profitability within the restaurant.
Staff Management and Training
* Recruit, hire, train, and supervise restaurant staff, including servers, hosts/hostesses, cooks, and dishwashers.
* Provide ongoing coaching, performance feedback, and development opportunities to ensure staff members are skilled, motivated, and aligned with the restaurant's objectives.
* Schedule staff shifts, manage labor costs, and maintain adequate staffing levels to meet customer demand.
Customer Service and Experience
* Foster a welcoming and hospitable atmosphere for guests, ensuring a positive and memorable dining experience.
* Interact with customers to build rapport, address feedback, and resolve any issues or concerns promptly and professionally.
* Train staff on customer service best practices, including effective communication, upselling techniques, and problem resolution.
Food and Beverage Quality
* Oversee food and beverage preparation, presentation, and quality standards to ensure consistency and excellence in every dish and drink served.
* Monitor kitchen operations, coordinate with chefs and cooks, and conduct regular taste tests to maintain menu integrity and freshness.
* Collaborate with suppliers and vendors to source high-quality ingredients and products at competitive prices.
Financial Management and Reporting
* Develop and manage budgets, forecasts, and financial goals for the restaurant, striving to achieve revenue targets and maximize profitability.
* Analyze financial reports related to sales, costs, and expenses, identifying opportunities for cost savings and revenue growth.
* Implement pricing strategies, promotions, and marketing initiatives to drive sales and enhance the restaurant's financial performance.
Inventory Control and Cost Management
* Monitor and manage restaurant inventory levels, including food, beverages, supplies, and equipment.
* Conduct regular inventory audits, track product usage, and implement measures to minimize waste, shrinkage, and theft.
* Control food and beverage costs by optimizing portion sizes, minimizing overproduction, and negotiating favorable terms with suppliers.
Compliance and Safety
* Ensure compliance with all applicable laws, regulations, and licensing requirements related to food safety, sanitation, health codes, and alcohol service.
* Maintain cleanliness, organization, and safety standards in the restaurant, including proper sanitation procedures, equipment maintenance, and fire safety protocols.
* Conduct regular inspections and audits to identify and address any compliance or safety issues promptly.
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