The Manager oversees the overall management of the restaurant and its daily operations. They lead staff to ensure compliance with food safety, food preparation, and cleanliness standards. They ensure that all restaurant health, safety, and sanitation standards are met. They are responsible for recruiting staff and overseeing the training program. They also manage inventory control and cash management systems, as well as local marketing initiatives. The Manager demonstrates excellent customer service skills and is committed to providing high-quality customer service.
Duties and Responsibilities
Prepare and post staff work schedules. Recruit, reward, and terminate employees as needed. Communicate changes to recipes, food preparation standards, and other procedures to staff. Ensure compliance with all local and national food safety regulations, as well as the company’s health, safety, and sanitation policies. Identify and contact potential customers to promote sales. Plan special events and promotional activities.
Experience and Skills
A minimum of two (2) years of restaurant experience is preferred. Experience in staff supervision and training. Excellent verbal and written communication skills.
Physical Requirements
Must be able to work in any area of the restaurant as needed and operate the computer system and point-of-sale cash register.
Must be able to bend, stand, and walk throughout the entire shift.
Must be able to lift up to 5 kg regularly and up to 15 kg occasionally.
Compensation and Benefits
Salary: $20.00 to $23.00 per hour, depending on experience, plus tips.
Please note that the employer offers an employee benefits package after three (3) months of employment.