Restaurant Manager

Restaurant Manager The Restaurant Manager at The Manchester Hotel plays a crucial role in ensuring the smooth operation of both restaurant outlets. They are responsible for assisting the Director of F&B in all aspects of the restaurant, from hiring and training staff to managing budgets and ensuring customer satisfaction.

The Restaurant Manager will be a subject matter expert in all systems pertaining to the restaurant outlets including Toast, Open Table, Bill, and other various systems as needed.

Responsibilities

Coordinate daily FOH and HOH restaurant operations in assigned outlet. Deliver superior service and maximize customer satisfaction. Respond efficiently and accurately to customer complaints. Regularly review product quality and research new vendors. Organize and supervise shifts and team members on shift. Appraise staff performance and provide feedback to improve productivity.

Estimate future needs for goods, kitchen utensils and cleaning products. Ensure compliance with sanitation and safety regulations. Manage a restaurant's good image and suggest ways to improve it. Control operational costs and identify measures to cut waste. Create detailed reports on weekly, monthly, and annual revenues and expenses.

Promote the brand in the local community through word-of-mouth and restaurant events. Recommend ways to reach a broader audience (e.g., discounts and social media ads). Train new and current employees on proper customer service practices. Implement policies and protocols that will maintain future restaurant operations.

Become an expert in all systems used at both outlets including Toast and Open Table. Conduct interviews and initiate the hiring process of new talent. Conduct weekly training courses with staff to provide a better understanding of restaurant food and drink items. Attend weekly meetings as required pertaining to but not limited to, BEO, Events, Food Tastings, Drink Tastings, Admin, etc.

Qualifications

Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager, or similar role. Proven customer service experience as a manager. Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff. Familiarity with restaurant management software, like OpenTable and Toast.

Strong leadership, motivational and people skills. Acute financial management skills. BSc degree in Business Administration; hospitality management or culinary schooling is a plus.