Restaurant Manager

On behalf of our client, we are seeking a Restaurant Manager who is responsible for overseeing the daily operations of the restaurant, ensuring smooth front-of-house (FOH) and back-of-house (BOH) management. The role involves managing staff performance, controlling costs, maintaining high service standards, driving sales initiatives, and ensuring compliance with operational, financial, and safety protocols. Key Duties & Responsibilities: Operational Management

• Oversee daily FOH and BOH operations, ensuring smooth service and adherence to operational standards.
• Manage and supervise staff performance, ensuring exceptional guest service.
• Monitor food quality and presentation through regular line checks and tastings.
• Ensure cleanliness and maintenance of all areas, addressing repairs and maintenance needs promptly.
• Conduct shift meetings for FOH and BOH staff to ensure clear communication and alignment.

• Review daily sales figures, labor expenses, and inventory to meet budgetary goals.
• Participate in weekly food and beverage inventory, analyzing costs and ensuring waste reduction.
• Prepare and monitor budgets, controlling costs of goods sold and other controllable expenses.
• Conduct weekly Profit & Loss (P&L) reviews with the management team.

• Ensure ongoing staff training and certification, including performance appraisals and coaching.
• Develop and implement incentive programs to promote team motivation and collaboration.
• Maintain a harassment-free workplace and resolve employee concerns effectively.

• Actively participate in sales-building initiatives and promotional events.
• Handle guest complaints professionally, ensuring issues are resolved to maintain the restaurant’s reputation.

• Maintain organized records, logs, and documentation for cash handling, employee issues, safety incidents, and operational updates.
• Ensure adherence to OSHA and workplace safety standards.
• Use the Manager's Log to document critical operational, employee, and guest-related information.

• Bachelor’s degree in Hospitality, Business Administration, or a related field (preferred).
• Proven experience in restaurant management with proficiency in FOH and BOH functions.
• Strong financial acumen, including budgeting, P&L analysis, and cost control.
• Outstanding communication, leadership, and organizational skills.
• Familiarity with food safety, sanitation, and workplace safety regulations.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Proficiency in restaurant management systems and computer applications