The Restaurant Manager oversees the daily operations of the restaurant to ensure an exceptional guest experience, efficient service, and high profitability. They are responsible for leading the front-of-house and (where applicable) supporting the back-of-house teams, maintaining high standards of quality, service, hygiene, and compliance, and implementing strategic initiatives to grow revenue and improve operations.

Key Responsibilities

• Operations Management

• Supervise daily restaurant operations, including opening and closing procedures.

• Ensure smooth service flow and address any operational issues promptly.

• Maintain cleanliness, organization, and overall appearance of the restaurant.

• Monitor inventory levels; coordinate ordering and supplier relationships.

• Oversee compliance with food safety, health, and hygiene regulations.

• Staff Management

• Recruit, train, schedule, and manage restaurant staff (waitstaff, bartenders, hosts, etc.).

• Conduct regular performance evaluations and staff meetings.

• Build a positive, team-oriented work culture.

• Address and resolve employee concerns professionally.

• Guest Relations

• Maintain a strong presence on the floor to engage with guests.

• Handle guest feedback, complaints, and special requests with a customer-first approach.

• Ensure a consistent high standard of hospitality and service.

• Financial Management

• Manage budgets, payroll, and cost control measures.

• Analyse sales and labour reports to maximize profitability.

• Assist with the creation and execution of promotions and upselling initiatives.

• Marketing and Sales Support

• Collaborate with marketing teams or external agencies for promotions, events, and social media initiatives.

• Maintain high standards for restaurant reputation on review platforms and manage responses.

• Leadership and Reporting

• Report regularly to the General Manager, Owner, or Head Office on KPIs (Key Performance Indicators).

• Recommend improvements for service, operational procedures, and customer engagement.

• Implement SOPs (Standard Operating Procedures) and ensure consistency across shifts.

Required Skills and Qualifications

• Proven experience as a Restaurant Manager, Assistant Manager, or similar role.

• Strong leadership, communication, and interpersonal skills.

• Solid understanding of restaurant operational procedures and financial management.

• Ability to work under pressure in a fast-paced environment.

• Familiarity with POS systems, reservation software, and basic HR practices.

• Passion for hospitality and customer service excellence.

Preferred Qualifications

• Diploma or Degree in Hospitality, Business Management, or related field.

• Certification in Food Safety Management.

• Experience in upscale casual or fine dining settings (if applicable).

Split Shifts

Only shortlisted candidates will be contacted.