Manager

Description

Job Summary: Coordinate daily operations, optimize customer service, and manage the restaurant's image and profitability. Key Responsibilities: 1. Lead and coordinate all restaurant, bar, and kitchen operations. 2. Maximize customer satisfaction and continuously improve service. 3. Manage staff, finances, and promote the restaurant's brand. RESPONSIBILITIES:  Coordinate daily front-of-house, bar, and kitchen operations  Deliver superior service and maximize customer satisfaction  Respond efficiently and accurately to customer complaints  Regularly evaluate product quality and research new suppliers  Organize and supervise staff shifts  Evaluate staff performance and provide feedback to enhance productivity  Forecast future requirements for items, kitchen utensils, and cleaning supplies  Ensure compliance with health and safety regulations  Manage the restaurant's positive image and suggest ways to enhance it  Control operational costs and identify measures to reduce waste  Prepare detailed reports on weekly, monthly, and annual revenues and expenses  Promote the brand within the local community through word-of-mouth and in-restaurant events  Recommend strategies to reach a broader audience (e.g., discounts and social media advertising)  Train new and existing staff on proper customer service practices  Implement policies and protocols to support future restaurant operations. -Requirements- Minimum Education: Higher Education – Bachelor’s Degree years of experience Keywords: leader, supervisor, manager, director, chief, lead, supervision, head