RESTAURANT MANAGER

Recruiting, training and supervising staff.

Agreeing and managing budgets.

Creating staffing rotas.

Planning menus.

Ensuring compliance with licensing, hygiene and health and safety legislation.

Promoting and marketing the business.

Overseeing stock levels and ordering supplies.

Handling customer enquiries and complaints.

Taking reservations.

Greeting and advising customers.

Problem solving.

Preparing and presenting staffing/sales reports.

Keeping statistical and financial records.

Assessing and improving profitability.

Liaising with customers, employees, suppliers, licensing authorities and sales representatives.

Making improvements to the running of the business and developing the restaurant.