Summary:
The Restaurant Manager will oversee and manage the daily operations of the restaurant and beverage costs.
Description Job Summary: The Restaurant Manager will oversee and manage the daily operations of the restaurant food and beverage costs. Manages inventory and purchases food and supplies. Conducts daily inspection requested by the regional manager. Performs other duties as assigned. Manage day-to-day operations of closing procedures, staff scheduling, and shift management. Supervise and coordinate activities of restaurant regulations. Maintain inventory levels, order supplies, and manage food and beverage costs to optimize profitability
Description Manage day-to-day operations of the restaurant, including opening and closing procedures procedures, staff scheduling, and shift management. Supervise and coordinate activities of restaurant staff, including regulations. Maintain inventory levels, order supplies, and manage food and beverage costs to optimize profitability measures, such as portion control, inventory management, and labor optimization, to maximize profitability culture of excellence among staff and customers. Manage the till and point of sale when necessary as well
and food handling procedures. Oversee inventory management, including stock rotation, ordering, and cost
handling procedures.