Role overview

The Restaurant Manager oversees a small team of fewer than 10 staff members within a casual dining environment. Reporting directly to the Regional Manager, this role ensures smooth daily operations through effective staff management, quality control, and compliance adherence. The manager utilizes a combination of tools and technologies to support operational efficiency without any travel requirements.

Responsibilities

Manage and lead a small team to deliver excellent customer service
Provide excellent customer service
Motivate team to excellence
Assist in preparation of customer orders
Control inventory to minimize waste and maintain stock levels
Schedule staff shifts to ensure optimal coverage
Oversee budgeting and financial reporting
Train and develop employees to uphold quality and service standards
Maintain quality control and compliance with food safety regulations
Generate regular operational reports for stakeholders
Work with Regional Manager to grow sales

Required Qualifications

Minimum 2 years of experience in restaurant management

Preferred Qualifications

Strong customer service skills
Proven team leadership abilities
Experience in inventory management
Knowledge of food safety standards
Effective communication skills