Restaurant Manager (Full Service Diner)

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Key Responsibilities:

1. Operational Management:

• Oversee daily operations, ensuring smooth and efficient service.
• Maintain high standards of food quality, ensuring consistency, taste, and presentation.
• Ensure compliance with all health, safety, and sanitation regulations, including food handling procedures and cleanliness standards.
• Monitor inventory and place orders for supplies, ensuring the restaurant is well-stocked without over-ordering.
• Manage opening and closing procedures, including cash handling, inventory checks, and ensuring proper security.
• Handle all operational issues, ensuring a quick resolution to any problems that may arise during service.

2. Staff Management:

• Hire, train, and supervise restaurant staff, including servers, kitchen staff, and cleaning personnel.
• Develop training programs for new hires and existing staff to ensure high performance and adherence to restaurant standards.
• Assign daily tasks and responsibilities to staff to ensure efficiency during shifts.
• Create staff schedules, ensuring that adequate coverage is provided during peak hours while keeping labor costs within budget.
• Provide ongoing feedback and conduct performance evaluations to help employees grow and improve.
• Handle employee concerns or conflicts and promote a positive work culture focused on teamwork and collaboration.

3. Customer Service:

• Ensure excellent guest service by monitoring guest satisfaction and addressing any concerns or complaints promptly.
• Regularly interact with customers to build rapport, solicit feedback, and ensure a high-quality dining experience.
• Monitor service standards, ensuring that staff is friendly, attentive, and efficient in all interactions with guests.
• Ensure that the restaurant maintains a welcoming atmosphere with clean tables, restrooms, and dining areas.
• Work with the kitchen and service staff to resolve any issues quickly and maintain high standards of service during peak hours.

4. Financial Management:

• Oversee restaurant financials, including sales, labor, food costs, and other expenses to ensure the restaurant meets its profit margins.
• Monitor daily sales and track key performance metrics to ensure targets are met.
• Develop and implement strategies to control food costs, manage labor, and minimize waste.
• Conduct cash handling and reconciliation processes accurately.
• Prepare and review financial reports with upper management and owners, identifying areas for improvement and potential cost-saving measures.

5. Health & Safety Compliance:

• Ensure the restaurant complies with all local, state, and federal health and safety regulations, including food safety, sanitation, and fire safety protocols.
• Conduct regular inspections of food storage, preparation areas, and dining areas to ensure cleanliness and safety standards are met.
• Ensure that staff is properly trained on safety procedures, including food handling, emergency protocols, and safe equipment use.
• Maintain proper safety signage, ensure the restaurant is free of hazards, and promote a safe work environment.

6. Marketing and Community Engagement:

• Participate in local marketing efforts, including promotions, seasonal campaigns, and community events.
• Work with the owner or management team to develop marketing strategies that increase traffic, boost sales, and promote brand awareness.
• Engage with the local community to build relationships and attract new customers.
• Handle customer feedback and use it to improve service or adjust marketing strategies.

Skills & Qualifications:

• Education: High school diploma or equivalent (required); a degree in business, hospitality management, or a related field is a plus.
• Experience: At least 2-3 years of experience in a management role in a full-service restaurant, diner, or similar food service environment.
• Leadership: Strong leadership and team management skills, with the ability to motivate and develop staff.
• Customer Service: Exceptional customer service skills, with the ability to resolve issues and create a positive dining experience.
• Financial Management: Understanding of financial reports, budgeting, labor cost management, and cost control.
• Communication: Strong verbal and written communication skills to effectively interact with customers, staff, and management.
• Organization: Excellent organizational skills with the ability to manage multiple tasks in a fast-paced environment.
• Problem-Solving: Ability to make decisions quickly and resolve operational issues efficiently.

Physical Demands:

• Ability to stand, walk, and move for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to work in a fast-paced environment while managing multiple tasks.
• Ability to work in varying kitchen temperatures, including hot grills, ovens, and refrigerators.