Restaurant Manager

• planning menus in consultation with Chefs
• planning and organizing special functions
• arranging the purchasing and pricing of goods according to budget
• maintaining records of stock levels and financial transactions
• ensuring dining facilities comply with health regulations and are clean, functional and of suitable appearance
• conferring with customers to assess their satisfaction with meals and service
• selecting, training and supervising waiting and kitchen staff
• may take reservations, greet guests and assist in taking order.
• Oversee the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish;
• Effectively identifies restaurant problems through reports and can ideate & execute to resolve the same;
• Shows enthusiasm about guest within the restaurant;
• Handling administration and paperwork;
• Check the quality of deliveries of fresh food and baked goods;
• Agreeing and managing budgets of the restaurant;
• Prioritize tasks effectively to ensure the most important tasks are completed on time;
• Understands building capability through Cross-training;
• Budgeting and banking cash sales.

Pay: $35.00 – $38.50 per hour

Work Location: In person