Job Description

1. **Operations Management:** Overseeing the daily operations of the restaurant, including staffing, inventory management, and ensuring customer satisfaction.

2. **Staff Supervision:** Hiring, training, and managing staff members, including servers, cooks, and other support staff.

3. **Customer Service:** Ensuring high-quality customer service by addressing complaints, resolving issues, and maintaining a welcoming atmosphere.

4. **Financial Management:** Monitoring budgets, controlling costs, and optimizing revenue through effective pricing and promotion strategies.

5. **Menu Planning:** Collaborating with chefs to develop menus that meet customer preferences and market trends.

6. **Health and Safety Compliance:** Ensuring compliance with health and safety regulations, including food safety standards and cleanliness protocols.

7. **Marketing and Promotion:** Developing and implementing marketing strategies to attract customers and increase sales.

8. **Administrative Tasks:** Handling administrative duties such as scheduling, payroll, and reporting.

Overall, the restaurant manager is responsible for ensuring the smooth and efficient operation of the establishment while maximizing profitability and maintaining high standards of service and quality.