A restaurant manager oversees daily operations, staff, and financial performance to ensure profitability and high-quality customer service. Key responsibilities include recruiting, training, and scheduling employees, managing inventory and supply orders, ensuring health and safety compliance, and resolving customer complaints. They also analyze sales, manage budgets, and implement marketing strategies.

Experience in:

Recruiting, training and supervising staff.
Agreeing and managing budgets.
Creating staffing rotas.
Planning menus.
Ensuring compliance with licensing, hygiene and health and safety legislation.
Promoting and marketing the business.