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Manager of Restaurant Responsibilities
1. Coordinate the entire restaurant operation
2. Deliver superior guest services and ensure absolute customer satisfaction
3. Respond efficiently to customer complaints
4. Enforce and offer the best quality of products possible
Organize and supervise shifts
5. Appraise personnel’s performance and provide feedback to keep them upbeat and productive
6. Estimate consumption, forecast requirements and maintain inventory
7. Monitor compliance with sanitation and safety rules and regulations
8. Control costs and minimize waste
9. Successfully promote and publicize the brand
10. Nurture a positive working environment and lead by example
11. Monitor operations and initiate corrective actions
Restaurant Manager Job Duties: (1) Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. (2) Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions. (3) Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus. (4) Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation. (5) Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
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