Directeur de restaurant/Directrice de restaurant

Job Description

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.

The ideal candidate is a strong leader with excellent communication and organizational skills who can deliver an exceptional dining experience.

Responsibilities

Staff Management & Leadership:

• Recruit, train, and supervise restaurant staff, and front-of-house personnel.
• Develop and maintain employee schedules to ensure optimal staffing levels.
• Conduct regular performance evaluations, providing feedback and coaching for improvement.
• Foster a positive, team-oriented work environment that promotes employee engagement and retention.

Customer Service:

• Ensure high standards of customer service, addressing customer inquiries, complaints, and feedback promptly and professionally.
• Regularly interact with guests to ensure satisfaction and create a welcoming atmosphere.
• Resolve any service-related issues or conflicts in a calm and efficient manner.

Operational Management:

• Oversee the daily operation of the restaurant, including opening and closing procedures, inventory management, and stock ordering.
• Maintain cleanliness and organization of both front-of-house and back-of-house areas.
• Ensure the restaurant operates in compliance with local, state, and federal regulations, including health and safety codes.

Financial Management:

• Monitor and manage the restaurant’s budget, ensuring financial goals are met.
• Oversee cash handling, billing, and pricing.
• Work with the General Manager to track sales, monitor costs, and manage waste.

Marketing & Promotions:

• Collaborate with the marketing team (if applicable) to develop and execute promotional activities and events.
• Monitor customer feedback and work with the team to continually improve the restaurant’s offerings and overall experience.
• Promote loyalty programs or special offers to increase customer retention and engagement.

Menu & Inventory Management:

• Work closely with the kitchen team to ensure the menu items are consistently prepared to the highest standard.
• Help with menu planning, seasonal updates, and maintaining inventory levels to reduce waste and ensure fresh ingredients are always available.
• Oversee ordering, receiving, and storing food, beverages, and supplies.

Health & Safety Compliance:

• Ensure that all employees follow proper food safety and sanitation standards.
• Regularly inspect facilities for cleanliness and hygiene.
• Maintain a safe work environment for both staff and guests, ensuring compliance with MAPAQ guidelines.

Reporting & Analysis:

• Prepare daily, weekly, and monthly reports on restaurant performance, including sales, labor costs, and customer satisfaction.
• Analyze trends to identify opportunities for improving operations, efficiency, and profitability.

Qualifications

• Education: High school diploma required; Bachelor's degree in Hospitality Management or related field preferred.
• Experience: Minimum of 3 years of experience in restaurant management, with a proven track record of leadership and operations management.

Skills

• Strong leadership and team-building skills.
• Excellent communication, interpersonal, and problem-solving abilities.
• Ability to manage multiple tasks and remain organized in a fast-paced environment.
• Knowledge of restaurant industry best practices, financial management, and inventory control.
• Familiarity with point-of-sale (POS) systems and scheduling software.
• Bilingual

Preferred Skills

• Physical Requirements:
• Ability to stand for long periods and occasionally lift heavy items (up to 50 lbs).
• Must be available to work nights, weekends, and holidays, as needed.