What are the responsibilities and job description for the Café Manager position at CB&CB Prasada LLC?
Square One Concepts is seeking a highly motivated and experienced Restaurant Manager to oversee operations. As a Restaurant Manager, you will be responsible for ensuring exceptional customer service, maintaining high-quality standards, and maximizing profitability across our various restaurant concepts. You will lead a team of dedicated staff members, set performance goals, and ensure the smooth functioning of day-to-day operations.
Supervisory Responsibilities :
Hires and trains restaurant staff.
Organizes and oversees the staff schedules.
Conducts performance evaluations that are timely and constructive.
Handles discipline and termination of employees in accordance with restaurant policy.
Duties / Responsibilities :
Foster a positive and collaborative work environment, promoting teamwork and open communication.
Set performance goals and expectations, providing guidance and support to help employees achieve their full potential.
Conduct regular staff meetings to share updates, address concerns, and promote a cohesive team.
Oversee daily operations to ensure seamless service, exceptional customer experience, and adherence to company policies and procedures.
Monitor inventory levels, control costs, and optimize resources to maximize profitability.
Implement and maintain high standards of cleanliness, hygiene, and safety in compliance with health regulations.
Continuously evaluate and improve operational processes to enhance efficiency and customer satisfaction.
Ensure a welcoming and enjoyable dining experience for guests, addressing any concerns or complaints promptly and effectively.
Interact with guests, taking feedback into consideration to improve service and menu offerings.
Maintain a visible presence in the restaurant, engaging with customers and fostering a strong rapport with regular patrons.
Working with the Regional Manager to develop and manage budgets, including revenue forecasting, cost control, and expense management through P&Ls.
Monitor financial performance, analyze variances, and implement corrective actions as necessary.
Implement strategies to drive sales, increase revenue, and achieve financial targets.
Conduct regular menu tastings to maintain high-quality food and beverage offerings.
Monitor food and beverage presentation, portion control, and overall product quality to meet company standards.
Ensures customer satisfaction with all aspects of the restaurant and dining experience.
Handles customer complaints, resolving issues in a diplomatic and courteous manner.
Ensures compliance with alcoholic beverage regulations.
Manages inventory and purchases food and supplies.
Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service.
Collaborates with chefs to develop appetizing menus.
Maintains sales records and tracks cash receipts.
Prepares and submits operations reports and other documentation requested by the regional manager.
Performs other duties as assigned.
Strong knowledge of restaurant operations, including front-of-house, back-of-house, and bar management.
Excellent leadership and interpersonal skills, with the ability to build and maintain positive relationships with staff and customers.
Exceptional organizational and time management abilities, with a keen eye for detail.
Strong business acumen and financial management skills.
Outstanding problem-solving and decision-making capabilities.
Ability to thrive in a fast-paced, dynamic environment.
Knowledge of health and safety regulations.
Title 4 Manager Certification
Must have a valid Food Handlers Certification
Must have an Alcohol Service Licensing or certification.
Must be able to work flexible hours, including evening, weekends, and holidays.
System Used :
Aloha (point of Sales)
Hot Schedule (Employee scheduling)
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