Restaurant Manager مدیر رستورانت

Job Summary The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring excellent customer service, maintaining food quality and safety standards, managing staff, and achieving financial objectives. Key Responsibilities: Operations Management Oversee daily restaurant operations, including opening and closing procedures. Ensure high standards of food quality, presentation, cleanliness, and customer service. Monitor inventory levels and coordinate purchasing of supplies and ingredients. Ensure compliance with health, safety, and sanitation regulations. Staff Management Recruit, train, supervise, and evaluate restaurant employees. Prepare staff schedules and manage labor costs. Motivate and lead team members to achieve performance goals. Address employee concerns and resolve workplace conflicts. Customer Service Ensure guests receive on time, friendly, and professional service. Handle customer complaints and resolve issues effectively. Build customer loyalty through best dining experiences. Financial Management Monitor sales, expenses, and profitability. Prepare budgets and financial reports. Control food, beverage, and labor costs. Compliance and Safety Ensure compliance to policies and local regulations. Maintain food safety and hygiene standards. Conduct regular inspections of facilities and equipment. Job Requirements Qualifications Bachelor's degree in a related field Proven experience in restaurant management or a similar supervisory role. Strong team management skills. Excellent communication and customer service abilities. Knowledge of food safety regulations and restaurant operations. Experience in using checkout systems and computers Required Skills Problem-solving and decision-making Financial and budget management Customer relationship management Time management and organization Conflict resolution Inventory and cost control Working Conditions Ability to work evenings, weekends, and holidays as required. Ability to stand and walk for extended periods. Fast-paced restaurant environment. Experience: 2–5 years of restaurant management experience preferred