Restaurant Manager

Restaurant Manager – Key Responsibilities
Oversee the day-to-day operation of the restaurant, maintaining high standards of food quality, service and cleanliness.
Lead, motivate and supervise front-of-house and supervisory team members.
Recruit, train, induct and develop restaurant staff.
Prepare staff rotas and monitor labour costs in line with business requirements.
Deliver excellent customer service and resolve customer concerns professionally and promptly.
Monitor restaurant performance, sales and key business targets.
Drive revenue growth through local marketing initiatives, promotions and upselling opportunities.
Conduct regular team briefings and maintain clear communication across all departments.
Work closely with the Head Chef and kitchen team to maintain smooth service and customer satisfaction.
Monitor stock levels and oversee ordering of beverages, consumables and operational supplies.
Control costs by monitoring wastage, stock usage and expenditure.
Maintain compliance with food hygiene, health & safety, licensing and company policies.
Carry out cash handling procedures, banking and end-of-day reconciliations.
Monitor online ordering platforms, reservations and customer feedback channels.
Review customer feedback and implement improvements where required.
Maintain high standards of restaurant presentation, cleanliness and maintenance.
Build positive relationships with suppliers, local businesses and the wider community.
Produce operational reports and provide regular updates to senior management or business owners.
Support the planning and execution of events, private bookings and special promotions.
Take responsibility for opening and closing procedures and the security of the premises.
For more details and to apply contact admin@gandhiiom.com