Restaurant Manager

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring high standards of food quality, customer service, staff performance, and profitability.

Requirements

• Manage day-to-day restaurant operations efficiently and smoothly.
• Supervise, train, and motivate restaurant staff to maintain high performance.
• Ensure excellent customer service and handle customer feedback or complaints professionally.
• Monitor food quality, presentation, and service standards consistently.
• Plan staff schedules, duty rosters, and leave management.
• Oversee inventory control, stock ordering, and supplier coordination.
• Control operational costs and manage budgets effectively.
• Ensure compliance with food safety, hygiene, and health regulations.
• Maintain cleanliness, ambiance, and overall restaurant appearance.
• Prepare daily, weekly, and monthly sales and performance reports.
• Coordinate with kitchen staff to ensure smooth service flow.
• Implement promotional activities and sales strategies.
• Monitor cash handling, billing, and POS system operations.
• Enforce company policies and operational procedures.
• Support recruitment and onboarding of new staff when required.