Restaurant operations management requires cash balancing, inventory control, and daily leadership. This permanent position includes versatile scheduling and extended standing.
The Restaurant Manager plans, organizes, directs, controls, and evaluates daily operations. Responsibilities include conducting performance reviews, costing products and services, and maintaining inventory. The manager also supports customer service, addresses complaints, and ensures health and safety regulations are followed. The position supervises more than 20 people and requires one to less than two years of experience in this field.
Key Responsibilities:
- Plan and evaluate daily restaurant operations
- Balance cash and complete required financial reports
- Organize inventory and cost products and services
- Conduct performance reviews for supervised employees
- Address complaints and provide customer service
Requirements:
- One to less than two years of field experience
- No degree, certificate, or diploma required
- Ability to supervise more than 20 people
- Accuracy, dependability, and organized work habits
- Excellent oral communication and interpersonal skills
Apply restaurant leadership, financial reporting, inventory, and customer service skills across daily operations and staff supervision.