Manager

Job Description

Responsibilities:
– Oversee daily operations of the restaurant, including food service, kitchen management, and food production.
– Ensure compliance with food safety and sanitation regulations.
– Train and supervise staff members in various roles, such as bartending, serving, and food handling.
– Provide exceptional customer service and address any customer concerns or complaints.
– Create and implement strategies to increase restaurant sales and profitability.
– Develop and maintain relationships with vendors and suppliers.
– Manage inventory levels and order supplies as needed.
– Monitor employee performance and provide feedback for improvement.
– Handle scheduling, payroll, and other administrative tasks.
– Maintain a clean and organized restaurant environment.

Qualifications:
– Previous experience in restaurant management or a similar role.
– Strong knowledge of food service industry practices and procedures.
– Excellent leadership and supervisory skills.
– Ability to multitask and prioritize tasks effectively.
– Exceptional customer service skills.
– Strong problem-solving abilities.
– Knowledge of food safety regulations and best practices.
– Excellent communication skills, both verbal and written.

Note: This job description is not intended to be all-inclusive. The employee may perform other related duties as negotiated to meet the ongoing needs of the organization.

Job Type: Full-time

Pay: $17.00 – $25.00 per hour

Expected hours: 40 per week

Benefits:

• Employee discount
• Paid training

Experience level:

• 1 year
• 2 years
• Under 1 year

Restaurant type:

• Bakery
• Café
• Quick service & fast food restaurant

Shift:

• Day shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Work Location: In person