Restaurant managers ensure that restaurants operate efficiently and profitably while maintaining their reputation and ethics. They must coordinate a variety of activities, whatever the size or type of the outlet. Managers are responsible for the business performance of their restaurant, as well as maintaining high standards of food, service, and health and safety. Restaurant management combines strategic planning and day-to-day management activities, such as shift pattern organization. Depending on the nature of the outlet, the role may have creative aspects, particularly in marketing and business development. As a key role within the hospitality industry, restaurant management can be fast-paced, highly demanding and very rewarding.
As least 2 years management experience. ServSafe Certified. Liquor Certified.