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.