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Restaurant Managers are responsible for planning, organizing and directing the operations of restaurants to provide dining and catering services to the customers. Restaurant managers will be responsible for the day-to-day management activities, such as planning of work schedules for individual staff and teams. Additionally they will be responsible for managing budgets and financial plans as well as controlling expenditure, keeping financial records, recruiting and training staff, scheduling work of the staff, carrying out inspections of property and services and ensuring compliance with licensing laws, health and safety and other statutory regulations. Other aspects of the job include marketing and business development.

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