Restaurant Manager Job Responsibilities

The job responsibilities of the restaurant manager include: supervising the completion of daily restaurant operations, preparing employee attendance sheets, checking employee attendance, appearance and personal hygiene; responsible for formulating restaurant manager service specifications, procedures and sales strategies and organizing In implementation, we must strive for excellence in business and continuously improve management levels.

Job Responsibilities of Restaurant Manager

1. Supervise the completion of the daily operation of the restaurant, prepare employee attendance sheets, and check employee attendance, appearance and personal hygiene .

2. Responsible for formulating and organizing the implementation of service specifications, procedures and sales strategies for restaurant managers. We must strive for excellence in business and continuously improve management levels.

3. Hospitality guests warmly, with a humble attitude, properly handle guest complaints, and continuously improve service quality.

4. Strengthen on-site management, stay on the front line during business hours, and promptly discover and solve problems that arise in the service.

5. Lead the restaurant's total quality management team to strictly inspect the restaurant's service quality and control every step of the restaurant's service.

6. Strengthen the management of restaurant property, master and control the use of items, and reduce expenses and item losses.

7. Responsible for the beautification of the restaurant and the cleaning and sanitation of the restaurant, and do a good job in cleaning and disinfecting tableware and utensils.

8. Check the condition of restaurant equipment in a timely manner, establish a material management system, perform maintenance work, and do a good job in restaurant safety and fire prevention.

9. Discuss with the chef to formulate special menus based on seasonal differences and guest conditions.

10. Proactively communicate with guests, adopt correct methods to handle guest complaints, and report to the catering manager when necessary.

11. Hold regular restaurant staff meetings to review recent service conditions and publish quality management team activity records.

12. Pay attention to the training of employees, regularly organize employees to learn service skills, train employees in hotel awareness and sales awareness, regularly inspect and keep training records, and assess employees.

13. Participate in various meetings held by the catering department and complete other tasks assigned by the catering department manager.