Restaurant Manager

As a Restaurant Manager, you are responsible for the daily operations of the restaurant while working operatively in the restaurant. Your responsibilities include: - planning and leading daily operations, - creating staff schedules and allocating tasks, - managing inventory, - monitoring food costs, waste, and profitability, - ensuring food safety, hygiene, and internal controls, - developing menus and efficient work procedures, - monitoring service quality and standards, - handling reservations, orders, and customer inquiries, - working hands-on in the kitchen and restaurant as needed, - reporting operational results and developments to management. Qualifications: - knowledge of food hygiene and internal controls, - experience with inventory control and cost monitoring, - ability to work both administratively and operatively.

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