The manager has to overseeing daily operations, managing staff through hiring, training, controlling costs and inventory, ensuring customer satisfaction and compliance with health and safety regulations.
Essential skills to list include leadership, communication, financial management, problem solving and inventory and food safety knowledge.
Supervise both front and back of the house to ensure a smooth and efficient flow.
Recruit, train, schedule, and coach staff, while also evaluating performance and fostering a positive work environment.
Monitor labor cost and implement cost-control measures to improve profitability.
Monitor inventory levels, manage stock, and coordinate with vendors for timely deliveries.
We prefer a Manager that lives within 20 miles of the restaurant location.