Restuarant Manager

Roles and Responsibilities

• Manage restaurant operations to achieve sales targets, customer satisfaction, and employee retention.
  
• Oversee food costing, inventory management, and quality control to minimize wastage and optimize profitability.
  
• Develop strategies for menu planning, pricing, and promotions to drive business growth.
  
• Ensure compliance with health and safety regulations, maintain high standards of hygiene, and handle customer complaints effectively.
  
• Lead a team of staff members by setting goals, providing training, conducting performance reviews, and addressing disciplinary issues.