Restaurant Manager at Genesis Group

Key Responsibilities

• Operations & Customer Service: Manage both front-of-house (service) and back-of-house (kitchen) operations to ensure a smooth, efficient, and welcoming dining experience. Handle customer complaints, inquiries, and build relationships with patrons.
• Staff Management: Recruit, interview, hire, train, schedule, and motivate employees. Monitor staff performance, conduct appraisals, and address disciplinary issues.
• Financial & Administrative: Maximize profitability by monitoring budgets, managing payroll, analyzing sales data, and optimizing operational costs. Prepare weekly or daily reports on staff, food, and sales performance.
• Inventory & Quality Control: Oversee food and beverage inventory, order supplies, and maintain relationships with vendors. Ensure consistent food quality, presentation, and safety standards.
• Compliance: Maintain health, safety, and hygiene standards, ensuring strict adherence to sanitation regulations and local licensing laws.

Required Skills and Qualifications

• Experience: Previous experience in restaurant management or as a assistant manager, with strong knowledge of food service operations.
• Leadership: Proven ability to lead, coach, and manage a team.
• Communication: Strong interpersonal skills for interacting with staff, customers, and suppliers.
• Problem-Solving: Ability to handle high-pressure, fast-paced situations and resolve conflicts effectively.
• Technical Skills: Proficiency in POS systems, inventory management software, and scheduling tools.
• Financial Acumen: Understanding of budgeting, P&L statements, and cost control.

Physical Requirements:

• Ability to stand/walk for long periods, work flexible hours (evenings, weekends, holidays), and work in a fast-paced environment.