This job description is for a Restaurant Manager position at Red Lobster in Orlando, Florida. The role pays $45K-50K annually and requires a minimum of 8 years experience and age of 28+. Responsibilities include taking responsibility for the restaurant's business performance, ensuring high quality customer service, managing staff, and maintaining financial records and compliance with health regulations. The ideal candidate will have a master's degree in hotel management or event management diploma, be customer-centric, and be able to implement new strategies to improve the restaurant's image and profitability.

1. JOB DESCRIPTION
By :-
Mohan Nagaveni
Omer Prasanna
Ragashree Sabir
Sai Saqib

2.  Employer :- Red Lobster.
 Job Role :- Restaurant Manager (Full Time).
 Location :- Orange Avenue, Orlando, Florida
USA.
 Salary :- $45K-50K annually.
 Experience :- 8 + years.
 Age Limit :- 28 + years.
 Languages :- English, French & Spanish.
 Qualifications :-
 Masters In International Hotel Management.
 Diploma In Event Management. Or similar
Job Specifications

3. Summary of the Job
 Take responsibility for the business performance of the
restaurant
 Pleasing customers by providing a pleasant experience.
 Prepare reports at the end of the shift/week, including staff
control, food control and sales
 Maintain high standards of quality control, hygiene, and
health and safety
 Be caring, hospitable and value team work.
 Work with every department in a harmony.
 Create and execute plans for department sales, profit and
staff development
 Recruit, train, manage and motivate staff.
 Organizing marketing events such as promotional events
and discount schemes.
 To focus on value of red lobster and improving its
image
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4. Tasks, Responsibilities And
Duties
 Focus on red lobster values.
 Must maintain new mission vision strategy.
 Motivating employees to maintain vision & mission.
 Agreeing, preparing & managing budgets & expenses.
 Ensuring compliance with licensing, hygiene and health
and safety legislation/guidelines
 Liaising with customers, employees, suppliers, licensing
authorities and sales representatives
 Preparing and presenting staffing/sales reports
 Maintaining statistical and financial records
 Assessing and improving profitability and hence
turnover
 Supreme work at all levels.
 Ability to implement new strategy.
 Recruit, train, manage and motivate staff.
 Should be customer centric.

5. Tasks, Responsibilities And
Duties
[Daily affairs] Responsible for day to day restaurant operations.
 Plan and coordinate menus
 Responsible for maintaining high level of customer
satisfaction by responding to customer queries and
complaints
 Meet and greet customers, organise table reservations
and offer advice about menu and mocktails choices
 Plan and organize marketing events like discount
schemes, promotional schemes etc.,
 Reward your team for great performance. Create an
employee rewards program.
 Provide training at regular levels to ensure smooth
business
 Coordinating and controlling entire staff and addressing to
their needs and emotions.

6. Extra Fun
 Hire people with a heart for hospitality
 Empower your team to go the extra mile
for guests
 Gaming control in mobile - played on the
huge screen
 Opposite ambience – Based on the seasons
 Food festivals with unique menu at regular
intervals
 To attract youngsters like separate hookah
bars
 Menus loved by children

7. Thank
you