De-Railed Diner; Restaurant Manager

Job Summary

Restaurant Manager at De-Railed
, a 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:

• 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.

• 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.

• 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.

• Must be available to work flexible hours, including evenings, weekends, and holidays, based on the restaurant’s needs.

• Education: A high school diploma or equivalent is required.