Restaurant Manager - Pierre Hermé

The Restaurant Manager is responsible for overseeing both back and front of house operations, manages the customer experience, ensures profitability, and efficiently handles daily cooking and catering services.

RESPONSIBILITIES

• Oversee the food preparation and presentation process to ensure the production of high-quality items that adhere to the brand's food specifications, standards, and techniques, aiming to meet or exceed customer expectations.
• Analyze monthly P&L statements, providing explanations as needed, and set monthly and daily sales goals, taking proactive actions to achieve them. Interpret commercial data and offer insights and recommendations on trends.
• Adhere to all cash management and register policies, ensuring that staff follow proper cash-handling procedures.
• Ensure meticulous adherence to brand service standards, operational procedures, and health and safety regulations, leveraging deep knowledge of o...