Restaurant Manager is needed for a restaurant in Jordan who will be responsible for overseeing the daily operations of a restaurant and ensuring its smooth functioning. Their primary role is to manage and coordinate all aspects of the restaurant,
including staff management, customer service, financial performance, and overall business growth.

Job Description
1. Staff Management:
 Hire, train, and supervise restaurant staff members, including servers, bartenders,
baristas, hostesses, cashiers, cleaners, kitchen staff, and support staff.
 Create work schedules, assign tasks, and monitor employee performance.
 Provide training and development opportunities to enhance employee skills.
 Handle employee conflicts and address any disciplinary issues.
 Promote a positive work environment and encourage teamwork among the staff.
2. Customer Service:
 Ensure high-quality customer service by se ng and maintaining the sequence of service standards.
 Interact with customers, handle complaints, and resolve any issues to ensure customer satisfaction.
 Monitor customer feedback and implement improvements based on their suggestions.
3. Operations Management:
 Oversee daily restaurant operations including opening and closing procedures.
 Monitor inventory levels, order supplies, and manage stock to prevent shortages or
wastage.
 Ensure compliance with health and safety regulations, food hygiene standards, and
licensing requirements.
 Maintain cleanliness and organize on in all areas of the restaurant.
 Implement and maintain standard operating procedures (SOPs) for efficient operations.
4. Financial Management:
 Develop and manage the restaurant budget, including revenue and expense forecasting.
 Monitor financial performance and implement cost control measures to maximize profitability.
 Analyze sales figures, food costs, and other financial data to identify areas for
improvement.
 Prepare and review financial reports, such as profit and loss statements.
5. Marke ng and Business Development:
 Develop marketing strategies to attract new customers and increase restaurant visibility.
 Collaborate with the marketing team to plan and execute promotional activities and
events.
 Conduct market research to identify trends, customer preferences, and compensation.
 Explore opportunities for business expansion and growth, such as catering services or partnerships.
6. Menu Planning and Quality Control:
 Collaborate with chefs to develop and update the menu, considering customer's preferences and cost-effectiveness.
 Ensure consistency and quality of food and beverage offerings.
 Conduct regular quality control checks to maintain high standards of food preparation and presentation.
7. Administrative Duties:
 Manage administrative tasks, such as payroll, scheduling, and record-keeping.
 Maintain accurate records of sales, inventory, and employee performance.
 Handle paperwork related to licenses, permits, and regulatory compliance.
8. Leadership and Communica on:
 Provide leadership and guidance to the restaurant staff, promo ng a positive work culture.
 Communicate effectively with employees, customers, suppliers, and other stakeholders.
 Stay updated on industry trends, new techniques, and best practices in restaurant management