Job Title: Restaurant Manager
Job Summary
We are seeking an experienced Mid-Level Restaurant Manager to oversee restaurant operations, manage staff, enhance guest experience, and drive business growth. This role is ideal for individuals with 3-6 years of experience in restaurant management or hospitality, looking to take on more responsibility in a dynamic and high-paced environment.
As a Mid-Level Restaurant Manager, you will be responsible for ensuring smooth daily operations, training staff, optimizing sales, maintaining high service quality, and upholding hygiene and safety standards. You will work closely with senior management to implement business strategies and improve restaurant performance.
Key Responsibilities
1. Restaurant Operations & Workflow Management
- Oversee day-to-day operations to ensure smooth and efficient service.
- Coordinate front-of-house (FOH) and back-of-house (BOH) activities to maintain high operational standards.
- Ensure food presentation, service speed, and quality align with company standards.
- Implement best practices to optimize workflow, reduce service delays, and improve efficiency.
2. Customer Service & Guest Satisfaction- Ensure an exceptional dining experience by maintaining high service quality.
- Address and resolve customer complaints and special requests professionally.
- Implement customer feedback systems to continuously improve service quality.
- Develop customer retention programs such as loyalty programs or VIP services.
3. Staff Management & Leadership- Recruit, train, and supervise restaurant staff to ensure performance excellence.
- Develop staff scheduling and task delegation for efficient shift operations.
- Conduct regular performance evaluations, provide feedback, and ensure a positive work environment.
- Foster team motivation, training programs, and leadership development.
4. Inventory & Supply Chain Management- Monitor and manage restaurant inventory, food supplies, and beverage stock.
- Establish relationships with vendors and suppliers, negotiating cost-effective purchasing.
- Control food waste by implementing inventory control and portioning techniques.
- Ensure stock levels are sufficient to meet operational demands without overstocking.
5. Sales & Revenue Growth- Develop and implement sales strategies to increase revenue and profitability.
- Monitor daily sales reports, profit margins, and cost control strategies.
- Train staff on upselling and suggestive selling techniques to boost average order value.
- Analyze customer preferences and market trends to refine menu offerings and promotions.
6. Hygiene, Safety, and Compliance- Ensure strict adherence to food safety, sanitation, and hygiene regulations.
- Conduct regular kitchen and dining area inspections to maintain cleanliness.
- Enforce safety protocols for fire hazards, workplace injuries, and emergency situations.
- Keep up-to-date with local health codes and licensing requirements.
7. POS System & Technology Management- Oversee restaurant POS (Point-of-Sale) system, handling transactions, billing, and reporting.
- Implement digital tools for order tracking, customer reservations, and inventory management.
- Utilize restaurant analytics to monitor performance, optimize sales, and improve efficiency.
8. Marketing & Customer Engagement- Collaborate with marketing teams to promote restaurant branding, online visibility, and social media presence.
- Plan seasonal promotions, special events, and loyalty programs to attract customers.
- Engage with guests via review platforms and feedback channels to enhance reputation.
9. Crisis Management & Problem-Solving- Handle operational challenges, including service delays, staff shortages, and unexpected customer issues.
- Implement contingency plans for emergency situations, equipment malfunctions, and financial discrepancies.
- Ensure quick and effective problem resolution while maintaining service quality.
10. Business Strategy & Professional Growth- Work with senior management to develop long-term business strategies and growth plans.
- Participate in management training programs and leadership development workshops.
- Monitor competitor activities and industry trends to stay ahead in the market.
Key Focus Areas:
1. Restaurant Operations & Efficiency
- Overseeing day-to-day operations to ensure smooth service.
- Managing front-of-house (FOH) and back-of-house (BOH) coordination for operational efficiency.
- Ensuring restaurant layout, seating arrangements, and order flow are optimized.
- Implementing best practices to improve workflow, minimize wait times, and reduce operational bottlenecks.
2. Customer Service & Guest Experience
- Ensuring high-quality service that meets or exceeds customer expectations.
- Training staff to provide a memorable and engaging dining experience.
- Handling customer complaints and conflict resolution in a professional manner.
- Implementing customer feedback mechanisms (e.g., surveys, online reviews) to enhance service quality.
3. Staff Supervision & Team Leadership
- Recruiting, training, and mentoring restaurant staff.
- Managing scheduling, attendance, and performance evaluations for employees.
- Creating a positive and motivated work environment for staff retention and efficiency.
- Conducting regular training sessions to improve service standards and skills.
4. Financial Management & Cost Control
- Monitoring daily sales reports, revenue trends, and profitability metrics.
- Controlling food and labor costs to maintain profitability.
- Analyzing profit and loss (P&L) statements to identify areas for financial improvement.
- Setting and meeting budget targets for food, labor, and operational expenses.
5. Inventory & Supply Chain Management
- Managing stock levels, ordering supplies, and reducing waste.
- Building relationships with vendors and suppliers to negotiate better pricing.
- Ensuring that all supplies, including food and beverages, are fresh, high-quality, and cost-effective.
- Implementing inventory control measures to avoid shortages or overstocking.
6. Sales, Marketing & Business Growth
- Developing strategies to increase restaurant revenue and customer retention.
- Analyzing sales data to identify best-selling and underperforming menu items.
- Implementing marketing campaigns, loyalty programs, and promotional events to attract more customers.
- Collaborating with marketing teams to enhance the restaurant’s brand image and online presence.
7. Hygiene, Safety & Compliance
- Ensuring compliance with health, hygiene, and food safety regulations.
- Conducting routine safety inspections and implementing necessary improvements.
- Training staff on sanitation, food handling, and workplace safety procedures.
- Maintaining up-to-date certifications and legal requirements for restaurant operations.
8. Technology & POS System Management
- Overseeing Point-of-Sale (POS) systems, digital ordering, and payment processing.
- Utilizing restaurant software for inventory tracking, sales analysis, and customer management.
- Implementing online ordering and delivery integrations to expand revenue streams.
9. Crisis Management & Problem-Solving
- Handling unexpected situations such as kitchen delays, equipment malfunctions, or staffing shortages.
- Developing contingency plans for emergency situations, including food recalls and security issues.
- Ensuring quick decision-making to maintain service continuity and customer satisfaction.
10. Business Strategy & Leadership Development
- Working with senior management to set goals and implement long-term growth strategies.
- Participating in leadership training, industry networking, and professional development programs.
- Staying updated on food industry trends, competitor analysis, and customer preferences.
- Preparing for advancement into senior restaurant management roles by taking on more leadership responsibilities.
Qualifications & Skills
1. Education
- Bachelor’s degree or diploma in Hospitality Management, Restaurant Operations, Business Administration, or a related field.
- Certification in Food Safety, HACCP, or ServSafe is a plus.
2. Work Experience
- 3-6 years of experience in restaurant management, food service, or hospitality industry.
- Prior experience managing high-volume or fine-dining restaurant operations is preferred.
3. Key Competencies & Skills
- Strong leadership abilities with experience in managing teams.
- Excellent communication and interpersonal skills.
- Ability to multitask and work efficiently under pressure.
- Problem-solving mindset with conflict resolution skills.
- Customer-focused with a strong understanding of guest satisfaction.
4. Technical & Digital Proficiency
- Proficiency in Microsoft Office Suite (Excel, Word, PowerPoint).
- Experience with POS systems, online reservation platforms, and digital ordering tools.
- Knowledge of financial reporting, budgeting, and profit & loss analysis.
5. Industry Awareness & Business Acumen
- Understanding of restaurant budgeting, financial planning, and cost control.
- Familiarity with menu engineering and food cost optimization.
- Awareness of emerging trends in the restaurant and hospitality industry.