The Restaurant Manager is responsible for the overall profitability and smooth operation of the restaurant, ensuring exceptional customer experiences and efficient team management. This role encompasses a wide range of responsibilities, from strategic business operations to hands-on customer service and staff development.

Role & Responsibilities

Business Operations

• Manage daily operations, ensuring seamless service and efficient workflow.

• Monitor income and expenses, analyze financial performance, and implement strategies for improvement

• Manage inventory, including ordering, stock control, and minimizing waste

• Manage equipment maintenance and ensure proper functionality.

• Prepare and submit timely reports (daily, weekly, monthly) on sales, food cost, labor cost, and other key performance indicators.

Customer Service

• Cultivate a customer-centric environment, prioritizing exceptional service and guest satisfaction.

• Proactively address customer feedback and resolve any issues promptly and professionally.

• Ensure consistent service quality and adherence to established etiquette standards.

People Management

• Lead, motivate, and develop a high-performing team.

• Manage the recruitment, training, and performance evaluation of staff.

• Foster a positive and collaborative work environment.

• Ensure all employees adhere to company policies, quality standards, and F&B hygiene regulations.

• Drive team initiatives and implement changes effectively.

Adhering to Quality and Standards

• Ensure strict compliance with all F&B hygiene policies, procedures, and health and safety regulations.

Conduct regular inspections of the kitchen and service areas.