Summary:
The Restaurant Manager will oversee and manage the daily operations of the restaurant and beverage costs.
Restaurant Manager will oversee and manage the daily operations of the restaurant. Salary: Market Related 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 ensuring customer satisfaction. Plan and execute marketing and promotional activities to attract customers and promotions that meet customer preferences and market trends. Ensure cleanliness, sanitation, and maintenance
and food handling procedures. Oversee inventory management, including stock rotation, ordering, and cost
handling procedures.