Executive Director of Restaurants Management

An executive director of the restaurant management is responsible for maintaining the restaurant's revenues and providing high quality through proper operation and maintaining quality standards. Setting work schedules, emphasizing adherence to health and safety rules, and the ability to deal with customer complaints, as well as motivating employees to provide the best service to customers. 

Job duties of a restaurant manager profession:

• Coordinating the work inside the restaurant in the external and internal part of the restaurant on a daily basis. 
• Overseeing the provision of distinguished service and increasing customer satisfaction Accurately deal with customer complaints and provide appropriate solutions. 
• Regular review of production quality and improvement of sales volume. 
• Oversee employee appointments and schedule breaks and vacations. 
• Evaluate employee performance and provide feedback to improve productivity. 
• Follow-up the needs of tools and products for operations and report requests periodically. 
• Supervise the application of health and safety rules and preventive measures. 
• Improving the mental image of customers and making suggestions to develop services and gain customer loyalty. 
• Managing operating budgets and defining procedures that help reduce expenses. 
• Generate detailed reports periodically on revenues and expenses. Supervising the promotion of the restaurant and preparing various events. 
• Provide suggestions for various marketing methods, such as offers of discounts and advertisements on social networks. 
• Training new and existing employees to improve customer service. 
• Implementing plans and policies that maintain the reputation of the restaurant and increase customer loyalty. 

Skills needed for a restaurant manager job: 

• Good knowledge of food and beverage services The ability to display different dishes and explain ingredients to customers. 
• Excellent communication skills with the work team and clients. 
• Excellent financial management ability and defining operational budgets. Proficiency in team management skills and employee motivation. 
• The ability to deal with computer programs for food management such as (OpenTable, PeachWorks) Proficiency in dealing with Microsoft Office programs. 
• Good knowledge of negotiation skills and providing solutions to various problems.