De-Railed Diner (Restaurant Manager)

Job Summary: Restaurant Manager at De-Railed, a restaurant (assuming this is a specific chain or locally branded restaurant), is responsible for overseeing all aspects of the restaurant’s operations. This includes managing staff, ensuring excellent customer service, maintaining operational standards, and driving financial success. Below is a detailed job description for a Restaurant Manager at De-Railed: Key Responsibilities: Staff Management & Leadership: Hire, train, and supervise restaurant staff, including servers, cooks, and cleaners. Schedule and manage shifts for all restaurant staff to ensure adequate coverage during busy times. Foster a positive work environment and team culture, providing leadership and motivation to the team. Handle employee performance reviews, coaching, and disciplinary actions when necessary. Customer Service: Ensure that the restaurant consistently delivers excellent customer service and a great dining experience. Address and resolve customer complaints, feedback, and concerns promptly and professionally. Maintain a welcoming atmosphere for guests, ensuring that staff are attentive and responsive. Operational Management: Oversee day-to-day operations of the restaurant, ensuring smooth and efficient service. Monitor and maintain the cleanliness of the restaurant, both in the dining area and the kitchen. Ensure compliance with health and safety regulations, food safety standards, and local laws. Ensure all food and drink items are prepared and served to the highest quality standards. Financial Oversight & Budget Management: Manage the restaurant’s budget, controlling costs such as food, labor, and inventory. Oversee the ordering of food, supplies, and inventory management to ensure stock is always sufficient and waste is minimized. Monitor daily sales and financial performance, adjusting operational strategies to drive profitability. Quality Control: Ensure the food quality, presentation, and portion sizes meet the restaurant's standards. Perform regular checks on food safety standards, cleanliness, and overall restaurant environment. Ensure that the restaurant complies with all health codes and local regulations. Marketing & Promotion: Develop and implement marketing strategies to attract customers and build brand awareness. Promote special events, offers, or new menu items to enhance customer interest and sales. Build and maintain positive relationships with the local community and customers to increase repeat business. Inventory & Supply Chain Management: Ensure inventory levels are adequate for daily operations, minimizing shortages and overstocking. Work with suppliers to place orders for food, drinks, and supplies, ensuring cost-effective purchasing practices. Monitor stock rotation, managing waste, and ensuring that all food items are fresh and properly stored. Employee Development: Train and mentor staff on restaurant policies, customer service techniques, and food safety practices. Promote a culture of teamwork, respect, and accountability among all staff members. Provide regular feedback and opportunities for team members to advance within the restaurant. Reporting & Administrative Tasks: Prepare and analyze reports on sales, expenses, and staffing for upper management. Handle administrative duties, including payroll, schedules, and compliance paperwork. Maintain accurate records and documentation for audits and reviews. Qualifications and Skills: Experience: Minimum of 3-5 years of experience in restaurant management, preferably in a fast-paced or full-service dining environment. Leadership Skills: Strong leadership, interpersonal, and team-building skills. Customer Service Focus: A passion for providing excellent service and ensuring customer satisfaction. Financial Acumen: Experience in budgeting, cost control, and financial reporting. Problem-Solving: Ability to manage operational challenges and resolve conflicts quickly and effectively. Communication: Excellent communication skills, both with staff and customers. Organizational Skills: Ability to multitask and manage multiple aspects of the restaurant operations. Time Management: Ability to prioritize tasks and work efficiently in a fast-paced environment. Physical Requirements: Ability to stand, walk, and move around the restaurant for long periods. Ability to lift items (up to 50 lbs) such as stock, supplies, or furniture when needed. Schedule Flexibility: Must be available to work flexible hours, including evenings, weekends, and holidays, based on the restaurant’s needs. Additional Information: Education: A high school diploma or equivalent is required.