Restaurant Manager

Korrogo.; Washington (District of Columbia); On-site; USD 50,000 - 70,000; Full time

Job summary

A prominent restaurant chain is seeking a Restaurant Manager in Washington, D.C. to lead the operations and ensure high standards of customer service. You will manage staff, oversee improvements in food quality, and maintain cost controls while promoting sustainability practices. Ideal candidates possess strong leadership skills, financial knowledge, and have three years of relevant experience. A high command of English is also required for successful communication.

Qualifications

• Must have strong financial knowledge.
• Three years of experience in a similar role is required.
• High level of English proficiency is necessary.

Responsibilities

• Lead and manage restaurant operations to ensure excellence.
• Ensure compliance with food safety and quality standards.
• Manage labor costs through effective scheduling.
• Train and motivate staff for operational efficiency.

Skills

Cost control

Leadership

Customer orientation

Positive attitude

Education

Compulsory Secondary Education or Professional Training

Studies in hospitality or hotel management

Job description

Washington, District of Columbia, United States

The main function of the position is to lead and manage the business unit, ensuring our operating standards, efficiently manage;

a) the staff under their responsibility,

b) the raw materials references and

c) existing machinery, to achieve the sales figures and the profitability established for the restaurant in charge, boos customer service to promote sales and consumer loyalty.To do this, you will have the help of the Shift Managers and the kitchen and dining area staff necessary for the satisfactoryoperation of the premises.

If necessary, they will manage the work shifts, perform the functions of the person incharge who is on duty or will attend to the needs of the kitchen or dining area.

• Lead and manage the operation of the Restaurant to keep it in perfect operating conditions, guaranteeing the quality standards established by the Brand.
• Ensure correct daily control and completion of the HACCP system.
• Ensure the quality and Food Safety of all the products offered in the Restaurant to achieve maximum customer satisfaction and customer
• loyalty.
• Ensure correct service and Customer Service, as well as the immediate resolution of complaints or incidents that may occur.
• Ensure the correct image, cleanliness, and operation of the facilities and
• equipment, as well as proper use by the entire team.
• Lead, coordinate, direct, and monitor the work of Managers and Teams, as well as their training and motivation.
• Adequately manage the cost of the products through the supply of merchandise from approved suppliers, stock control, inventory, correct control, and recording of losses and correct execution of recipes by the kitchen staff.
• Adequately manage the cost of labor through the correct selection and training of the team, preparation of shifts, vacation schedules, and productivity monitoring.
• Carry out cash management and control, following the procedures established by the company.
• Monitoring of KPIs, appropriate use of management tools implemented by the company, and implementation of action plans in the event of possible deviations, to guarantee; Operational Excellence Adequate management of the team, Customer Satisfaction, Sales, Profitability
• Cascade the necessary Brand information appropriately to the entire team, as well as ensure that all team members understand it. If in the development of the activity, your presence is necessary to correct eventualities, it does not have to cause you any inconvenience to perform any function in the service chain to resolve the situation satisfactorily, to do so, you must dominate all the operating procedures.
• Ensure the quality of all the products offered at the premises and correct customer service, to achieve maximum satisfaction and loyalty.
• Ensure restaurant operations are conducted in a sustainable and environmentally friendly manner by brand standards.
• Implement brand-approved practices and policies aimed at waste management in relation to reduction, recycling, and responsible consumption of resources.
• Ensure compliance with actions aimed at minimizing the energy impact.
• Ensure compliance with actions aimed at minimizing water impact.
• Train and motivate the team to comply with sustainability and social responsibility standards, promoting environmental and social awareness among employees.
• Evaluate the environmental impact of your Restaurant operations and propose improvements to minimize the negative impact on the environment.
• Know all the functions of the Shift Manager and the dining area and kitchen staff and perform them whenever necessary.

Requirements

• Focus on working towards objectives.
• Cost control.
• Strategic and tactical vision to manage the business.
• Organized person, oriented to procedures and management.
• Leadership and team management.
• Positive attitude and strong customer orientation.
• Financial knowledge.
• Availability to work shifts, including weekends.
• Compulsory Secondary Education or Professional Training.
• Studies in hospitality, cooking, hotel management, etc. will be valued.
• High English level.

Experience:

We firmly believe in internal promotion, and we think that we can learn from the experience in other organized restaurant brands, so managers who come from other companies must demonstrate at least three years of experience in the position.