A Restaurant Manager oversees the daily front
- and back-of-house operations of a food and beverage service establishment to ensure a smooth, high-quality, and profitable guest experience. Core Responsibilities
- Staff Leadership : Recruits, hires, trains, schedules shifts, and appraises performance for service and kitchen teams.
- Operations Oversight: Manages daily opening and closing procedures, service flow, and facility maintenance.
- Guest Relations: Welcomes diners, monitors service quality, and resolves complaints promptly.
- Inventory & Procurement: Tracks stock levels, orders food, beverages, and supplies, and negotiates with vendors.
- Financial & Cost Control: Monitors daily sales reports, manages labor and food costs, and assists with budgets.
- Safety & Compliance: Enforces local health, food safety, sanitation, and labor regulations. Pay: $20.00-$22.00 per hour Expected hours: 40.0 per week
Benefits:
- Discounted or free food
- Adaptable schedule Work