The Restaurant Manager is responsible for overseeing the day-to-day operations of a dining establishment to ensure smooth and efficient operation.
Key responsibilities include developing and implementing sales targets, revenue plans, and business strategies to drive profitability.
In addition, they monitor quality of service, product quality, and environmental hygiene to maintain brand standards and customer satisfaction.
Key areas of focus include:
Essential skills required for this role include fire safety protocols, store operations management, food safety procedures, financial management practices, personnel development techniques, customer relationship building, supply chain logistics, operational efficiency measures, inventory control methods, customer satisfaction metrics, regulatory requirements, and cash flow management strategies.