Restaurant manager

Job Responsibilities

• Completely manage the daily operation of the restaurant, including supervision and coordination of the kitchen and floor operations, to ensure that service quality and food safety meet the standards.
• Responsible for employee scheduling and human resources planning, according to business needs to compile appropriate manpower, and promote team training and performance management.
• Control food, materials and operating costs, regularly review inventory and procurement processes, and improve resource utilization efficiency.
• Develop and implement restaurant operating strategies, drive business growth targets, and monitor the implementation of various measures.

Work requirements

• Familiar with the front and back operations of the restaurant, and able to effectively coordinate the operation between the kitchen and the service team.
• Have basic financial analysis skills, be able to read income statements, understand cost structures and perform budget control.
• Have good leadership and communication skills, able to motivate the team to achieve operating goals.
• Active and proactive, with market sensitivity, able to participate in menu design and planning promotion activities to enhance brand image.