Restaurant Manager

Roles and responsibilities

A Restaurant Manager is responsible for overseeing the day-to-day operations of a restaurant, ensuring that the restaurant runs smoothly, efficiently, and profitably while providing high-quality service to customers. They manage staff, interact with customers, control costs, maintain the kitchen and dining area, and enforce company policies and procedures. The role requires a combination of leadership, customer service, financial acumen, and organizational skills.

Here’s a detailed breakdown of the key skills and responsibilities required for a Restaurant Manager:

1. Leadership and Staff Management

• Team Leadership: Leading, motivating, and managing the restaurant staff, including servers, chefs, bartenders, and cleaning personnel.
• Staff Training: Ensuring that all staff are trained in customer service, health and safety standards, and the restaurant’s procedures, policies, and menu offerings.
• Scheduling and Shift Management: Managing staff schedules, ensuring adequate staffing for busy periods, and resolving scheduling conflicts.
• Performance Management: Conducting performance reviews, providing constructive feedback, and addressing staff issues, such as tardiness or poor performance.
• Conflict Resolution: Managing interpersonal issues among staff or customer complaints in a professional and timely manner.

2. Customer Service Excellence

• Customer Interaction: Ensuring a high level of customer satisfaction by addressing concerns, gathering feedback, and resolving complaints in a manner that fosters loyalty.
• Atmosphere and Ambience: Maintaining a welcoming atmosphere in the restaurant, from the décor to the music, lighting, and cleanliness, to create a positive dining experience.
• Service Standards: Ensuring that the restaurant’s service standards are met or exceeded by monitoring wait times, food quality, and customer satisfaction.
• Upselling: Encouraging guests to try special items or higher-margin menu items to increase sales while providing excellent service.

3. Operations Management

• Daily Operations: Overseeing all aspects of the restaurant’s daily operations, including opening and closing procedures, order management, and ensuring the restaurant runs efficiently during shifts.
• Inventory Management: Managing inventory, ensuring that the kitchen and bar are well-stocked, and minimizing waste by keeping track of food and beverage supplies.
• Vendor Relations: Managing relationships with suppliers, placing orders for ingredients and restaurant supplies, and negotiating prices for cost savings.
• Health and Safety Compliance: Ensuring that the restaurant complies with health and safety regulations, including food safety standards, sanitation, and employee hygiene practices.

4. Financial Management

• Budgeting and Cost Control: Developing and managing the restaurant’s budget, ensuring costs are controlled in areas like labor, food, and supplies.
• Financial Reporting: Reviewing daily, weekly, and monthly sales and financial reports, identifying areas for cost reduction, and ensuring profitability.
• Profit and Loss Management: Analyzing the restaurant’s financial performance, managing profit margins, and implementing strategies to reduce expenses or increase revenue.
• Cash Handling and Reconciliation: Overseeing cash flow, managing daily cash counts, and ensuring the proper reconciliation of receipts and accounts.

5. Menu Management

• Menu Design and Pricing: Working with the head chef or kitchen staff to develop and update the menu, adjusting prices and portions to reflect customer preferences and cost structures.
• Food Quality Control: Ensuring that the quality of food meets the restaurant’s standards, conducting taste tests, and addressing any issues with the food preparation process.
• Seasonal Menus: Planning and implementing seasonal or promotional menus to drive customer interest and sales.

6. Marketing and Promotion

• Marketing Strategies: Developing and implementing marketing campaigns and promotions to increase restaurant visibility and attract new customers.
• Social Media Management: Overseeing the restaurant’s social media presence, responding to reviews and customer feedback, and promoting special events or new menu items.
• Customer Loyalty Programs: Developing and managing customer loyalty programs to increase repeat business and build a loyal customer base.
• Event Management: Organizing and managing special events, such as themed nights, parties, or private bookings, to drive additional revenue.

Desired candidate profile

We are looking for Restaurant Managers to be based in Bahrain. that share our passion for hospitality with a genuine ability to connect with guests and colleagues alike, and brings the core value of 'TEAM' to the restaurant. A natural leader, you are responsible for maintaining the highest levels of hospitality while leading service on the floor. Some of the key responsibilities would be as follows;

• Overseeing the successful operation of the restaurant by leading and developing the team, ensuring a high standard is implemented throughout
• Working closely with the host/hostess to ensure guests receive a warm welcome and support them during busy periods
• Maintain a professional relationship with guests, resolving any issues in a prompt fashion
• Establish a close working relationship with the kitchen and liaises with the chef about menu changes and menu presentations
• Ensures that food and beverage is served and cleared according to the standards and sequence of service
• Controls food and beverage inventory and maintains the stock