Restaurant Manager

Job Description

Restaurant Managers are responsible for managing and organizing daily restaurant operations with the goal of controlling costs and providing a high-quality experience to customers. Areas of operation range from personnel management to cook and waiting for staff coordination to inventory management.
Duties and Responsibilities:
· Hire, train, and supervise restaurant employees
· Create staff schedule to ensure appropriate staffing
· Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary
· Take ownership of budgets and cost control methods to minimize expenses
· Address customer needs, comments, and complaints
· Adhere to and enforce employee compliance with health, safety, and sanitation standards
· Process payroll and maintain all relevant records
· Ensure all employees are working within outlined operating standards
· Report on financial performance, inventory, and personnel
Qualification & Requirement:
· 3-5 years of food and beverage service industry experience required
· Ability to obtain and maintain a food handler certification card
· Working knowledge of general restaurant operations, including personnel management, food planning and preparation, purchasing, sanitation and health codes, and security
· Strong interpersonal and communication skills
· Excellent leadership skills
· Demonstrated ability to manage operating costs in accordance with budgets
· Comfortable setting priorities and delegating tasks as needed
· Extremely organized and detail-oriented
. Preferably Arabic (please don't send if not)