Restaurant Manager

Overview

The role requires managing daily restaurant operations at a physical location with no possibility of remote work. English language proficiency is essential. A minimum of 7 months to less than 1 year of relevant experience is necessary. No formal degree, certificate, or diploma is required, but certification through the ProServe program is mandatory.

Responsibilities

• Conduct performance evaluations for staff.
• Organize and oversee inventory maintenance.
• Ensure compliance with health and safety regulations.
• Handle and resolve customer complaints and concerns effectively.
• Deliver excellent customer service consistently.
• Plan, organize, direct, control, and assess daily restaurant operations.

Supervision

Manage a team of 5 to 10 employees.

Skills and Knowledge

• Proficiency with point of sale (POS) systems.

Work Environment and Personal Traits

• Thrives in a fast-paced atmosphere.
• Attention to detail is crucial.
• Focused on client satisfaction.
• Dependable and reliable.
• Excellent verbal communication skills.
• Highly organized and a cooperative team player.

Benefits

• Health plans including dental coverage.
• Group insurance options.
• Free parking facilities.
• Travel insurance provided.