Role Objective
To lead the restaurant team in delivering exceptional service while meeting sales goals and maintaining high standards of food safety and sanitation. The Restaurant Manager ensures the "vibe" of the room is perfect while the "numbers" in the office are accurate.
Key Responsibilities
1. Front-of-House (FOH) Leadership.
2. Interact with guests to solicit feedback and resolve complaints.
3. Monitor table turnover rates and seating flow to maximise revenue during peak hours.
4. Financial & Business Management.
5. Analyse sales trends to create promotions or adjust menu pricing.
6. Team Development.
7. Recruit, interview, and train new staff members on service standards and menu knowledge.
8.Conduct performance reviews and manage disciplinary actions when necessary.
9. Foster a positive "One Team" culture between the kitchen and the dining room.
10. Compliance & Operations.
11. Coordinate with vendors for inventory orders (liquor, linens, cleaning supplies).