Job Summary The Restaurant Manager oversees daily front- and back-of-house operations, creating a welcoming guest experience while maintaining efficient service, high food-safety standards, and a supportive team environment. This hands-on role includes coordinating food preparation and cooking workflows, supervising staff, and ensuring consistent hospitality throughout the restaurant.
Responsibilities
· Supervise the daily operations of the restaurant by ensuring adequate planning of daily duties according to the needs and projected traffic.
· Ensure compliance with MANCHU WOK standards within the restaurant and enforce preventive maintenance programs for equipment
· Implement and executing promotional marketing activities
· Ensuring customer satisfaction and quality of customer experience
· Handle customer complaints and follow ups
· Respect established budget forecasts and analyze sales and expenses
· Perform weekly inventory management, analyze variances and control food costs
· Recruit, hire and evaluate staff
· Provide training for current employees and ongoing development of existing staff
· Supervise and manage team members performance
· Perform weekly sales projections and plan staff work schedules
· Communicating effectively and leading meetings with employees and managers
· Ensure compliance with the employee manual, restaurant standards, labor requirements and health and safety procedures
· Complete end of day reports
· Perform any other related task as requested by management