Job Summary

The Restaurant Manager is responsible for overseeing the overall operations of the restaurant to ensure smooth service, profitability, and an outstanding guest experience. This leadership role requires managing the team, controlling costs, maintaining high standards, and ensuring compliance with company policies and regulatory requirements.

Key Responsibilities

Operations Management

• Oversee daily restaurant operations to ensure smooth opening, service, and closing procedures.

• Maintain food and beverage quality, presentation, and consistency.

• Coordinate effectively between front-of-house and back-of-house teams.

• Ensure cleanliness, safety, and compliance with health regulations.

Staff Leadership & Management

• Lead, motivate, and manage the service team.

• Recruit, train, and develop team members.

• Prepare and manage staff rosters and schedules.

• Conduct performance reviews and provide constructive feedback.

Financial & Inventory Control

• Monitor daily sales, expenses, and overall profitability.

• Manage ordering, inventory levels, and stock rotation.

• Implement cost control measures to maintain budget targets.

Customer Service Excellence

• Ensure all guests have an exceptional dining experience.

• Address and resolve customer complaints or issues promptly.

• Foster a customer-focused culture among staff.

• Gather customer feedback and implement improvements.

Marketing & Promotions

• Support the execution of promotions, special events, and marketing campaigns to drive sales.

• Monitor local market trends and competitor activities.\

Compliance & Standards

• Ensure adherence to company policies, brand standards, and procedures.

• Maintain accurate records (e.g., attendance, safety checks, maintenance reports).

• Comply with local licensing, hygiene, and safety regulations.