Restaurant Manager
• Supervise the delivery of superior service, ensuring a consistent customer satisfaction score of 90% at a fine dining restaurant.• Coordinate and manage the daily front and back of the restaurant's operations, maintaining an operational efficiency rate of 85%.• Maintain the restaurant's revenue and profitability targets, consistently achieving a monthly revenue growth of 10%.• Evaluate staff performance and provide feedback to improve productivity, resulting in a 20% increase in staff efficiency.• Prepare detailed reports on weekly, monthly, and annual revenues and expenses, ensuring accurate financial tracking and compliance.• Regularly review product quality and research new vendors, leading to a 15% reduction in food costs while maintaining high-quality standards.• Organize and supervise shifts, staff scheduling, and create a friendly, motivating environment, resulting in a staff turnover rate of less than 20%.• Meet and greet customers, respond to their queries, and offer advice about the menu and wine selections to enhance customer satisfaction.• Maintain high standards of quality control, health, safety, and hygiene, consistently scoring above 95% in health and safety inspections.