Restaurant/Lounge Manager

Restaurant/Lounge Manager oversees daily operations, staff and customer experience to ensure profitability and high service standards. Key duties include hiring and training staff, managing inventory, maintaining health/safety compliance and resolving guest issues.

 

Key Responsibilities:

Operational Management: Overseeing day-to-day front-of-house and lounge operations, ensuring high-quality food and beverage service, and maintaining cleanliness standards.

Staff Leadership: Recruiting, training, scheduling, motivating and supervising bartenders, servers and support staff.

Financial Performance: Managing budgets, tracking sales, controlling costs (labor and inventory).

Customer Experience: Providing superior guest service, handling complaints, and building customer loyalty.

Compliance & Safety: Ensuring compliance with all health, safety, and and liquor licensing regulations.

Required Skills:

Leadership: Strong ability to lead a team under pressure.

Communication: Excellent interpersonal skills for dealing with staff and customers.

Technical Knowledge: Proficiency in POS systems and inventory software.

Problem-Solving: Ability to handle difficult situations or customers calmly.