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Manager at Global Financial Impact - Edwin Alvarado

, , -

Full Time

Start Date

Immediate

Expiry Date

04 Mar, 26

Salary

0.0

Posted On

04 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Staff Training, Customer Service, Scheduling, Payroll Management, Food Ordering, Operational Cost Control, Staff Performance Appraisal, Recruitment, Guest Interaction, Problem Solving, Safety Standards, Food Quality Standards, Shift Supervision, Budget Management, Daily Operations Coordination, Complaint Handling

Industry

Description

A Restaurant Manager, or Restaurant General Manager, is responsible for overseeing the daily operations of a restaurant. Their duties include hiring and training restaurant staff following company policies, speaking with diners to address concerns or solve problems and creating work schedules for restaurant staff. Restaurant Manager duties and responsibilities Maximizing the value of an appealing atmosphere in the restaurant requires a good bit of business savvy. Culinary school graduates may bring out the advantage of a well-planned and well-plated dinner. Restaurant managers will take responsibility for the following duties on a regular basis: Ensuring incoming staff complies with company policy Training staff to follow restaurant procedures Maintaining safety and food quality standards Keeping customers happy and handling complaints Organizing schedules Keeping track of employees’ hours Recording payroll data Ordering food, linens, gloves and other supplies while staying within budget limitations Supervising daily shift operations Ensuring all end of day cash outs are correctly completed Coordinating daily front- and back-of-house restaurant operations Controlling operational costs and identifying ways to cut waste Appraising staff performance Interviewing/recruiting new employees Interacting with guests to get feedback on product quality and service levels

Responsibilities

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, including staff management and customer satisfaction. They ensure compliance with company policies and maintain safety and food quality standards.