The restaurant manager is responsible for the operational management of a restaurant. He or she makes sure that everything runs efficiently and profitably. He or she is in charge of staff management, recruiting, training and supervising staff. He or she is responsible for scheduling shifts and resolving internal conflicts. The Restaurant Manager ensures high quality customer service, addressing any complaints and improving the overall customer experience. He or she also manages the financial aspects of the restaurant, including budget management, cost control, and overseeing cash operations. In addition, he or she is responsible for raw material procurement, ensuring ingredient quality and availability, and compliance with health and safety regulations. He often works with the chef to create and update menus, optimizing offerings based on customer preferences and costs. He also oversees the creation of the wine list.
Main responsibilities
- Provide quality service and maximize customer satisfaction
- Supervise the work of the team in all departments of the restaurant
- Ensure that the staff complies with professional standards.
- Support the team in restaurant events
- Be the point of contact for customers, oversee table reservations and dispense advice regarding menu and wine selection during service, or ensure this is done by training managers/assistants.
- Maintain high standards of quality control, hygiene, health and safety
- Managing budgets and costs
- Scheduling staff shifts.
- Resolving internal problems or conflicts.
- Working with the chef on menu development and with the sommelier on the wine list.
- Monitoring customer reviews and feedback.
- Implementation of marketing strategies to increase sales.
Requirements needed
- Prior proven experience in the restaurant industry (5+) in management roles.
- Staff management skills, including recruiting, training and leadership.
- Financial management skills, including budgeting, cost control and account management.
- Knowledge of health and safety regulations related to foodservice.
- Excellent communication skills, both with staff and customers.
- Organizational skills to manage daily operations and coordinate between departments.
- Problem solving aptitude to deal with unexpected situations and solve operational problems.
- Hourly flexibility
- Marketing and sales skills, useful in promoting the restaurant and increasing customers.
- Strategic vision of developing the restaurant’s business.
- Basic culinary knowledge, to understand and support kitchen work and menu creation.
- Knowledge of Italian and fluent English, both written and oral
In accordance with Laws 903/77 and 125/91, the ad is aimed at both sexes and people of all ages and nationalities, pursuant to Legislative Decrees 215/03 and 216/03.
Apply for this position
