A restaurant manager is responsible for overseeing the daily operations of a restaurant

• Recruiting, interviewing and training staff to follow restaurant procedures
• Maintaining safety and food quality standards
• Keeping customers happy, getting their feedback on the experience and handling complaints
• Organizing schedules, keeping track of employees’ hours and recording payroll data
• Ordering food, linens, gloves and other supplies while staying within budget limitations
• Supervising daily shift operations, including front- and back-of-house restaurant operations
• Controlling operational costs and identifying ways to cut waste
• Appraising staff performance and disciplining or retraining employees to correct poor performance

• Educational Qualifications: Bachelor’s degree in Hospitality Management, Business Administration, or related field.
• Experience Level: 1-3 year of experience in restaurant management or a similar role.
• Skills and Competencies: Strong operations and inventory management, cost management, and advanced computer literacy.
• Responsibilities and Duties: Oversee daily restaurant operations, manage staff, and ensure customer satisfaction.
• Working Conditions: Fast-paced environment with varying hours, including evenings and weekends.
• Qualities and Traits: Possess a strong work ethic, excellent communication skills, and meticulous attention to documentation.