Restaurant Manager

Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
Ensures customer satisfaction with all aspects of the restaurant and dining experience.
Handles customer complaints, resolving issues in a diplomatic and courteous manner.
Ensures compliance with alcoholic beverage regulations.
Estimates food and beverage costs.
Manages inventory and purchases food and supplies.
Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service.
Collaborates with chefs to develop appetizing menus.
Maintains sales records and tracks cash receipts.
Prepares and submits operations reports and other documentation requested by the regional manager.
Performs other duties as assigned.