Restaurant Manager

The Restaurant Manager is responsible for overseeing daily café operations, leading the restaurant team, and ensuring exceptional customer service. This role focuses on maintaining food quality, managing staff schedules, controlling operating costs, and ensuring smooth breakfast and brunch service. The ideal candidate has strong leadership skills, a customer-focused approach, and the ability to maintain high standards in a fast-paced restaurant environment.

Key Responsibilities:

• Oversee daily restaurant operations and ensure smooth service.
• Supervise, train, and motivate front-of-house and kitchen staff.
• Recruit new team members and support employee development.
• Prepare staff schedules and coordinate shift assignments.
• Maintain high standards of food quality, presentation, and service.
• Ensure guests receive friendly, attentive, and professional service.
• Handle customer feedback, questions, and complaints effectively.
• Monitor sales performance, labor costs, and operating expenses.
• Manage inventory, purchasing, and stock control.
• Minimize food waste and maintain responsible portion control.
• Ensure food safety, sanitation, and cleanliness standards are followed.
• Monitor POS transactions, cash handling, and daily sales reports.
• Coordinate kitchen and service teams to improve workflow.
• Oversee opening, closing, and shift handover procedures.
• Ensure equipment and dining areas are clean and properly maintained.
• Implement promotions and initiatives to improve customer satisfaction.
• Monitor employee performance and provide constructive feedback.
• Ensure compliance with company policies and applicable health regulations.
• Prepare operational reports and communicate updates to senior management.
• Identify opportunities to improve efficiency, service quality, and profitability.

Qualifications & Skills:

• Previous experience in restaurant or café management.
• Strong leadership and team-management abilities.
• Excellent communication and customer-service skills.
• Knowledge of breakfast, brunch, and general restaurant operations.
• Experience with staff scheduling and employee training.
• Understanding of inventory management, purchasing, and cost control.
• Familiarity with POS systems and sales reporting.
• Knowledge of food safety, sanitation, and hygiene practices.
• Strong organizational and time-management skills.
• Excellent problem-solving and decision-making abilities.
• Ability to manage multiple priorities in a fast-paced environment.
• Professional attitude and attention to detail.
• Ability to motivate employees and maintain team accountability.
• Flexibility to work early mornings, weekends, and holidays as required.

What We Offer:

• Competitive compensation based on experience.
• Opportunities for professional development and career advancement.
• A supportive and collaborative working environment.
• Opportunities to strengthen leadership and operational-management skills.
• Potential employee benefits or performance-based incentives, depending on company policy.

Pay: $23.00 - $28.00 per hour

Expected hours: 34.0 per week

Benefits:

• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Work Location: In person