Restaurant Manager

Responsible for overseeing business operations, delegating tasks to team members and resolving problems that occur on their shift. Their duties include stocking inventory, balancing the cash register and coordinating employee responsibilities to improve efficiency or customer service.

• Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
• Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
• Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
• Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
• Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.

Qualifications

• Graduate of BS HRM or any Bachelor's Degree.
• Minimum of 3 years experience as a Restaurant Manager.
• Effective leadership skill