Location: Deniz Mall

A Restaurant Manager is responsible for overseeing the daily operations of a restaurant, ensuring a high standard of food quality, service, and customer satisfaction, while also managing staff, budgets, and overall restaurant efficiency.

Main responsibilities:

Operational Management:

• Oversee day-to-day restaurant operations, including opening and closing procedures.
• Ensure compliance with health and safety regulations, local laws, and company policies.
• Maintain restaurant cleanliness and organization.
• Monitor and maintain inventory levels of food, beverages, and supplies.

Staff Management:

• Participate in hiring, training, and supervising restaurant staff, including servers, cooks, and front-of-house personnel.
• Develop and implement staff schedules to ensure proper coverage.
• Provide ongoing staff training to ensure high-quality service and adherence to company standards.
• Conduct performance evaluations and provide feedback to team members.

Guest Service:

• Implement excellent guest or customer dining experience by maintaining a welcoming and professional environment.
• Address guest or customer  complaints or concerns promptly and professionally.
• Monitor guest or customer satisfaction levels through feedback and adjust operations accordingly.

Financial Management:

• Monitor and manage budgets, including controlling food and labor costs.
• Able to oversee cash handling and accounting procedures.
• Able to analyze financial reports (e.g., sales, expenses, profit margins) and implement strategies to improve profitability.
• Able to implement marketing and promotional strategies to attract and retain customers.

Inventory & Supply Management:

• Order and manage stock, ensuring the availability of ingredients and supplies.
• Track inventory to prevent shortages or waste.
• Build and maintain relationships with suppliers and vendors.

Leadership & Communication:

• Lead by example, motivating staff to maintain high performance.
• Foster a positive, team-oriented work environment.
• Communicate effectively with the team, management, and customers.

Marketing & Business Development:

• Develop strategies to increase restaurant visibility, attract new customers, and retain existing ones.
• Plan and implement special events, promotions, and seasonal menus.
• Stay informed about industry trends and competitor practices.

Required skills and qualifications:

• Previous experience in restaurant management or supervisory role.
• Strong leadership, communication, and interpersonal skills.
• Excellent organizational and problem-solving abilities.
• Ability to manage multiple tasks in a fast-paced environment.
• Knowledge of budgeting, financial reporting, and cost control.
• Customer-focused with a passion for hospitality.
• Ability to work flexible hours, including nights, weekends, and holidays.

Preferred qualifications:

• Culinary or hospitality degree.
• Proficiency in restaurant management software (e.g., POS, inventory systems).
• Experience with staff training and development.
• The role of a restaurant manager is multifaceted and requires a balance of operational expertise, leadership skills, and financial acumen to ensure the restaurant's success.

Interested candidates are welcome to send their CVs to the e-mail address by indicating the name of the vacancy in the subject line of the letter.