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Restaurant Manager Job Description
(Pre-opening period)

• Create a plan and schedule of necessary tasks to reach opening goals.
• Establish standards and operational procedures.
• Create schedules and workflow for each role and follow up on time management.
• Create a well-organized workplace and establishing workflow to meet efficiency and sanitary standards.
• Help source supplies, research and leverage compatible suppliers to fit the restaurant needs.
• Learn to use tools such as POS, accounting and HRM tools to enforce a flowing system.
• Recruit, manage, and train talents.
• Take care of documentation and applications needed.
• Co-create a strategic marketing plan with management.
  
  

(Post-opening period)

• Supervise the consistency of quality and efficiency of food, beverage, and service.
• Control reservations and seating of the restaurant with regards to service standards.
• Open and close book, and present financial reports daily.
• Enforce and ensure correct and consistent service techniques for various meal periods will be demonstrated by all employee members.
• Observe daily conditions of all physical facilities and equipment in the restaurant; makes recommendations for corrections and improvements as needed.
• Communicate with the Chef and Management to discuss menus, marketing strategies and report guest comments and concerns.
• Record and evaluate customers feedback on food, beverage, and service on daily basis.
• Constantly check stock and purchase supplies and equipment needed within the budget.
• Forecast workloads and checks work schedules prepared by subordinate managers for all restaurant employees.
• Control standards, performance, employees' conduct, dress code, appearance, sanitation, etc., according to established policies.
• Formulate and recommend changes to improve employees' performance and teamwork.
• Keep employees informed about policies and changes.
• Manages and controls overall operational expenses to maximize profit margins.
• Ensure that all employees convene to ensure total knowledge as to all menu items, how they are prepared, what ingredients are used, etc.
• Able to multi task and cover other positions’ duties when requested and if necessary.
• Carefully observe and analyze customer's needs, wants, and behavior to further deliver a better product and services.
• Be creative and create detailed plans for future opportunities such as events and workshops.