Job Order Detail

Description

The Restaurant Manager monitors the quality of food, service and presentation in the restaurant, and coaches employees so as to enhance guests experiences at the restaurant. They hire staff such as servers, cooks and dishwashers, create standards of job performance for these new hires. At the busiest times, they should take on any task in the restaurant with ease, whether cooking, serving or cleaning. They should handle high-stress situations calmly and with good judgment to please customers and keep staff on focused on their daily goals. They may need to handle food supply orders, scheduling of staff, payroll and the overall budget.

Restaurant manager will take responsibility for the following duties on a regular basis:
-Plan, organize, direct, control and evaluate daily operations,
-Balance cash and complete balance sheets, cash reports and related forms,
-Conduct performance reviews,
-Organize and maintain inventory,
-Monitor revenues and modify procedures and prices,
-Ensure health and safety regulations are followed,
-Negotiate arrangements with suppliers for food and other supplies,
-Participate in marketing plans and implementation,
-Set staff work schedules and monitor staff performance,
-Address customers' complaints or concerns,
-Recruit, train and supervise staff

Restaurant Manager should have the following qualifications in order to successfully meet the demands of the job:
-Two to three years of restaurant experience
-Prior work as a manager or supervisor
-Supervision of 5-10 people
-Adapt to fast-paced environment
-Attention to detail
-Standing for extended periods
-Knowledge of Electronic cash register, MS Excel, MS Windows, MS Word, POS system
-Client focus, Reliability, Team player