Restaurant Manager 

Restaurant Manager 

Job Description & Expectations 

Position Purpose 

The Restaurant Manager is the person of authority responsible for ensuring that the restaurant operates professionally, profitably, and consistently from opening until closing every day. The Manager protects the company's standards, people, equipment, reputation, and financial performance while delivering an outstanding guest experience. 

Key Responsibilities 

Leadership 

• Lead by example with professionalism and integrity. 
• Be the person of authority in the restaurant. 
• Coach, train, and develop team members. 
• Build a culture of teamwork, accountability, and respect. 

Daily Operations 

• Ensure the restaurant is fully prepared before opening. 
• Supervise all departments throughout the day. 
• Maintain smooth and efficient operations during every shift. 
• Ensure all closing procedures are completed correctly. 

Guest Experience 

• Deliver fast, friendly, professional service. 
• Be visible and available to guests. 
• Resolve customer concerns immediately. 
• Ensure every meal meets company quality standards. 

Food Quality & Safety 

• Enforce all recipes and Standard Operating Procedures (SOPs). 
• Maintain food safety and hygiene standards. 
• Minimize waste and control portioning. 
• Keep the restaurant clean, organized, and inspection-ready. 

Staff Management 

• Schedule and supervise employees. 
• Conduct daily pre-shift meetings. 
• Hold team members accountable. 
• Assist with hiring, training, coaching, discipline, and performance reviews. Financial Responsibility 
• Control labour and food costs.
• Protect cash, inventory, and company assets. 
• Complete accurate daily reports. 
• Prevent theft, waste, and fraud. 

Inventory & Maintenance 

• Monitor inventory levels and ordering. 
• Ensure proper receiving and storage. 
• Report and follow up on equipment repairs. 
• Maintain a clean, safe, and professional facility. 

Performance Expectations 

The Manager will: 

• Operate the restaurant as if they own it. 
• Make confident, timely decisions. 
• Solve problems independently. 
• Protect the company's reputation. 
• Develop and motivate the team. 
• Maintain high food quality and customer service. 
• Drive continuous improvement every day. 

Success Will Be Measured By 

• Customer satisfaction 
• Sales growth 
• Food cost control 
• Labour cost control 
• Cleanliness and food safety 
• Staff performance and retention 
• Speed of service 
• Inventory accuracy 
• Restaurant profitability 

Personal Standards 

The Manager must be: 

• Honest 
• Professional 
• Organized 
• Punctual 
• Calm under pressure
• A strong communicator 
• Fair and respectful 
• Solution-oriented 
• Committed to continuous improvement 

Manager's Mission 

“Operate the restaurant as if you owned it. Protect the business, develop the team, delight every guest, and leave the restaurant better than you found it.”