Directeur de restaurant/Directrice de restaurant

Job Description

<p>The Restaurant Manager is responsible for overseeing all daily operations of the restaurant to ensure a high standard of service, quality, and cleanliness. This role involves managing staff, handling customer service, ensuring compliance with health and safety regulations, and overseeing the financial performance of the restaurant. </p><p><br></p><p>The ideal candidate is a strong leader with excellent communication and organizational skills who can deliver an exceptional dining experience.</p><p><br></p><p><b>Responsibilities</b></p><p><br></p><p><b>Staff Management & Leadership:</b></p><ul><li>Recruit, train, and supervise restaurant staff, and front-of-house personnel.</li><li>Develop and maintain employee schedules to ensure optimal staffing levels.</li><li>Conduct regular performance evaluations, providing feedback and coaching for improvement.</li><li>Foster a positive, team-oriented work environment that promotes employee engagement and retention.</li></ul><p><br></p><p><b>Customer Service:</b></p><ul><li>Ensure high standards of customer service, addressing customer inquiries, complaints, and feedback promptly and professionally.</li><li>Regularly interact with guests to ensure satisfaction and create a welcoming atmosphere.</li><li>Resolve any service-related issues or conflicts in a calm and efficient manner.</li></ul><p><br></p><p><b>Operational Management:</b></p><ul><li>Oversee the daily operation of the restaurant, including opening and closing procedures, inventory management, and stock ordering.</li><li>Maintain cleanliness and organization of both front-of-house and back-of-house areas.</li><li>Ensure the restaurant operates in compliance with local, state, and federal regulations, including health and safety codes.</li></ul><p><br></p><p><b>Financial Management:</b></p><ul><li>Monitor and manage the restaurant’s budget, ensuring financial goals are met.</li><li>Oversee cash handling, billing, and pricing.</li><li>Work with the General Manager to track sales, monitor costs, and manage waste.</li></ul><p><br></p><p><b>Marketing & Promotions:</b></p><ul><li>Collaborate with the marketing team (if applicable) to develop and execute promotional activities and events.</li><li>Monitor customer feedback and work with the team to continually improve the restaurant’s offerings and overall experience.</li><li>Promote loyalty programs or special offers to increase customer retention and engagement.</li></ul><p><br></p><p><b>Menu & Inventory Management:</b></p><ul><li>Work closely with the kitchen team to ensure the menu items are consistently prepared to the highest standard.</li><li>Help with menu planning, seasonal updates, and maintaining inventory levels to reduce waste and ensure fresh ingredients are always available.</li><li>Oversee ordering, receiving, and storing food, beverages, and supplies.</li></ul><p><br></p><p><b>Health & Safety Compliance:</b></p><ul><li>Ensure that all employees follow proper food safety and sanitation standards.</li><li>Regularly inspect facilities for cleanliness and hygiene.</li><li>Maintain a safe work environment for both staff and guests, ensuring compliance with MAPAQ guidelines.</li></ul><p><br></p><p><b>Reporting & Analysis:</b></p><ul><li>Prepare daily, weekly, and monthly reports on restaurant performance, including sales, labor costs, and customer satisfaction.</li><li>Analyze trends to identify opportunities for improving operations, efficiency, and profitability.</li></ul><p><br></p><p><b>Qualifications</b></p><ul><li>Education: High school diploma required; Bachelor's degree in Hospitality Management or related field preferred.</li><li>Experience: Minimum of 3 years of experience in restaurant management, with a proven track record of leadership and operations management.</li></ul><p><br></p><p><b>Skills</b></p><ul><li>Strong leadership and team-building skills.</li><li>Excellent communication, interpersonal, and problem-solving abilities.</li><li>Ability to manage multiple tasks and remain organized in a fast-paced environment.</li><li>Knowledge of restaurant industry best practices, financial management, and inventory control.</li><li>Familiarity with point-of-sale (POS) systems and scheduling software.</li><li>Bilingual</li></ul><p><br></p><p><b>Preferred Skills</b></p><ul><li>Physical Requirements:</li><li>Ability to stand for long periods and occasionally lift heavy items (up to 50 lbs).</li><li>Must be available to work nights, weekends, and holidays, as needed.</li></ul>