RESTAURANT MANAGER

Core Responsibilities 1. Financial Performance & P&L Ownership • Sales Maximization: Developing business strategies to increase table turnover, average check size, and repeat customer rates. • Cost Controls: Managing prime costs by tracking the cost of goods sold (COGS) and optimizing labor costs against revenue fluctuations. • Budgeting & Reporting: Reviewing daily, weekly, and monthly Profit & Loss (P&L) statements to report operational performance to owners or corporate headquarters. 2. HR Management & Talent Pipeline • Recruitment: Interviewing, hiring, and onboarding service crew, baristas, supervisors, and kitchen staff. • Retention & Culture: Fostering a positive work environment to lower high industry turnover rates; managing staff grievances and disciplinary actions. • Succession Planning: Identifying high-performing supervisors and coaching them for future leadership roles. 3. Compliance, Safety & Audits • Regulatory Compliance: Ensuring the outlet adheres strictly to local licensing regulations, public health standards (e.g., SFA guidelines), and liquor licenses. • Vendor & Contract Management: Negotiating contracts with food suppliers, waste management, and maintenance contractors. • Facility Maintenance: Coordinating repairs for structural or heavy equipment failures (e.g., HVAC system, commercial exhaust hoods, walk-in chillers). 4. Brand & Customer Experience Strategy • Marketing Collaboration: Implementing local store marketing, promotional campaigns, and seasonal menu changes alongside marketing teams. • Reputation Management: Monitoring and responding to online customer reviews (e.g., Google, TripAdvisor) and resolving high-level escalations.