1. Should take responsibility for the business performance of the restaurant.
2. Analyze and plan restaurant sales levels and profitability.
3. Prepare reports at the end of the shift/week, including staff control, food control and sales.
4. Create and execute plans for department sales, profit and staff development.
5. Check stock levels, order supplies and prepare cash drawers and petty cash.
6. Set Budgets or agree them with senior management.
7. Implement marketing activities, such as promotional events and discount schemes set by senior management.
8. Coordinate the operation of restaurant during scheduled shifts.
9. Recruit, train, manage and motivate staff.
10. Maintain high standards of quality control, hygiene, and health and safety.
11. Respond to customer queries and complaints.
12. Meet and greet customers, organize table reservations and offer advice about menu and wine choices.
As a restaurant manager you are responsible for overseeing the efficient running and profitability of the restaurant and managing their employees. You'll need to be able to lead the team as well as work as part of the team.
