The Restaurant Manager assists the Restaurant AGM in daily restaurant operations, overseeing front-of-house staff including servers, bartenders, hosts, bussers, food runners, and barbacks.
Supports hiring, training, evaluating, and terminating employees, ensuring a skilled and motivated team.
Documents, investigates, escalates, and resolves employee and guest incidents to maintain a positive environment.
Inspects dining and storage areas to ensure health and safety compliance.
Estimates food and beverage needs, supervises order intake, and manages inventory to meet specifications.
Reviews financial data such as sales, costs, and inventory to monitor budgets.
Coordinates with staff on restaurant activities, special events, and sharing information.
Performs additional duties as assigned to support smooth operations.