Responsibilities
To ensure that the restaurant operates efficiently and profitably while maintaining the
reputation and ethos. The manager is responsible for the business performance of the
restaurant, as well as maintaining high standards of food, service, and health and safety.
Restaurant management combines strategic planning, shift pattern organisation and day-to-day management activities.
Main duties
- Planning menus in consultation with Chefs
- Planning and organising special functions
- Arranging the purchasing and pricing of goods according to budget
- Maintaining records of stock levels and financial transactions
- Ensuring dining facilities comply with health regulations and are clean, functional and of suitable appearance
- Conferring with customers to assess their satisfaction with meals and service
- Selecting, training and supervising waiting and kitchen staff
- May take reservations, greet guests and assist in taking orders
Pay: $80,000.00 – $82,000.00 per year
Work Location: In person
