Summary:
The Restaurant Manager will oversee and manage the daily operations of the restaurant
Description Job Summary: The Restaurant Manager will oversee and manage the daily operations of the restaurant regulations. Estimates food and beverage costs. Manages inventory and purchases food and supplies. Conducts 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 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 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
handling procedures. Oversee inventory management, including stock rotation, ordering, and cost control
procedures.