Restaurant Manager & Supervisor

As a Restaurant Manager, you will be responsible for overseeing daily operations to ensure smooth service, customer satisfaction, and business profitability. Your duties will include operational management such as overseeing daily restaurant operations, maintaining food quality, hygiene, and safety standards, managing inventory, and supervising kitchen and service staff. You will also handle customer inquiries and complaints to ensure excellent dining experiences, manage reservations and seating arrangements, and recruit, train, and manage staff. In addition to operational tasks, you will be involved in financial management by monitoring budgets and expenses, controlling food and labor costs, managing cash handling, and generating daily sales reports. You will also play a role in marketing and sales by developing promotional strategies, enhancing restaurant branding and customer engagement, and implementing loyalty programs and partnerships. To be successful in this role, you should possess a DHM/bachelor's degree in hospitality management or a related field (preferred) along with 2-5 years of experience in restaurant management. Key skills required include leadership and team management, strong communication and interpersonal skills, problem-solving and conflict resolution abilities, financial and inventory management expertise, and a commitment to customer service excellence. While not mandatory, certifications in Food Safety and Hygiene as well as SERV Safe or similar certifications are preferred. As a Restaurant Manager, you will also need to ensure compliance with health, safety, and labor laws, conduct regular inspections, and keep licensing and permits up to date to maintain a safe and legal operating environment.,