The Restaurant Manager is responsible for overseeing both back and front of house operations, manages the customer experience, ensures profitability, and efficiently handles daily cooking and catering services.

RESPONSIBILITIES

• Oversee the food preparation and presentation process to ensure the production of high-quality items that adhere to the brand's food specifications, standards, and techniques, aiming to meet or exceed customer expectations.
• Analyze monthly P&L statements, providing explanations as needed, and set monthly and daily sales goals, taking proactive actions to achieve them. Interpret commercial data and offer insights and recommendations on trends.
• Adhere to all cash management and register policies, ensuring that staff follow proper cash-handling procedures.
• Ensure meticulous adherence to brand service standards, operational procedures, and health and safety regulations, leveraging deep knowledge of o...