Restaurant Manager

Organise stock and equipment, order supplies and oversee building maintenance.Plan and work to budgets, maximise profits and achieve sales targets.Administer payrolls recruit new staff, and train and develop existing staff. Coordinate staff scheduling and rotas, and motivate and encourage staff to achieve targets, including maximising sales Ensure standards of hygiene are maintained and that the restaurant complies with health and safety regulations. Ensure high standards of customer service are maintained Implement and instil in your team company policies, procedures and ethics. Handle customer complaints and queries Carry out marketing activities in line with company policy, including implementing branded promotional campaigns. Prepare reports and other performance analysis documentation. Report to, and attend regular meetings with director. Minimum 2 years experience. 37.5 hours weekly. 28 days annual leave.