Restaurant Manager

Maximizing the value of an appealing atmosphere in the restaurant requires a good bit of business savvy. Culinary school graduates may bring out the advantage of a well-planned and well-plated dinner. Restaurant managers will take responsibility for the following duties on a regular basis:Ensuring incoming staff complies with company policyTraining staff to follow restaurant proceduresMaintaining safety and food quality standardsKeeping customers happy and handling complaintsOrganizing schedulesKeeping track of employees’ hoursRecording payroll dataOrdering food, linens, gloves and other supplies while staying within budget limitationsSupervising daily shift operationsEnsuring all end of day cash outs are correctly completedCoordinating daily front- and back-of-house restaurant operationsControlling operational costs and identifying ways to cut wasteAppraising staff performanceInterviewing/recruiting new employeesInteracting with guests to get feedback on product quality and service levels>Arab Speaker