Restaurant Manager at Genesis Group

Job Summary

• Manage day-to-day operations of the restaurant, including opening and closing procedures, staff scheduling, and shift management.
• Supervise and coordinate activities of restaurant staff, including servers, chefs, cooks, and support staff, to ensure efficient workflow and high-quality service.
• Train, motivate, and mentor staff, providing guidance, coaching, and performance feedback to foster a positive work environment and promote employee development.
• Monitor food preparation, presentation, and quality standards, ensuring compliance with recipes, portion sizes, and food safety regulations.
• Maintain inventory levels, order supplies, and manage food and beverage costs to optimize profitability and minimize waste and shrinkage.
• Develop and implement operational policies, procedures, and standards to maintain consistency, efficiency, and compliance with health and safety regulations.
• Handle customer inquiries, complaints, and feedback in a prompt and professional manner, resolving issues and ensuring customer satisfaction.
• Plan and execute marketing and promotional activities to attract customers, increase foot traffic, and drive sales growth.
• Monitor sales performance, analyze financial data, and prepare reports to track key performance indicators (KPIs) and identify opportunities for improvement.
• Collaborate with the kitchen team to develop menus, specials, and promotions that meet customer preferences and market trends.
• Ensure cleanliness, sanitation, and maintenance of the restaurant premises, equipment, and facilities, adhering to health and safety standards.
• Implement cost-control measures, such as portion control, inventory management, and labor optimization, to maximize profitability and minimize expenses.
• Build and maintain relationships with suppliers, vendors, and service providers, negotiating contracts, pricing, and terms to secure favorable arrangements.
• Stay updated on industry trends, consumer preferences, and competitive landscape, conducting market research and competitor analysis to inform business decisions.
• Uphold company policies, procedures, and values, promoting a positive brand image and culture of excellence among staff and customers.

Requirements and Qualifications

• High School Diploma or equivalent; Bachelor's Degree in hospitality management or related field is preferred.
• Proven experience in restaurant management or a similar role, with a strong understanding of restaurant operations, food service standards, and customer service principles.
• Excellent leadership and interpersonal skills, with the ability to motivate and inspire teams to achieve performance targets and deliver exceptional service.
• Knowledge of food safety regulations, health codes, and sanitation practices, with certification in food handling and safety (e.g., ServSafe) preferred.
• Strong communication and conflict resolution abilities, with the capacity to handle customer inquiries and complaints in a calm and professional manner.
• Financial acumen and budget management skills, with the ability to analyze financial data, control costs, and drive revenue growth.
• Organizational and multitasking abilities, with the capacity to prioritize tasks, manage time effectively, and handle multiple responsibilities in a fast-paced environment.
• Flexibility and adaptability to work evenings, weekends, and holidays as required to meet operational needs and accommodate customer demand.
• Proficiency in restaurant management software, POS systems, and Microsoft Office suite.
• Commitment to upholding quality standards, service excellence, and customer satisfaction.

Required Skills:

• Leadership
• Communication
• Customer service
• Team management
• Financial management
• Food safety
• Problem-solving
• Time management
• Marketing
• Adaptability.