Restaurant Manager

The Restaurant Manager is responsible for managing the daily operations of the restaurant, ensuring excellence in customer service, food quality, hygiene, and staff performance. This role plays a key part in achieving sales targets, controlling operational costs, and maintaining high customer satisfaction and staff morale. The ideal candidate is a hands-on leader who thrives in a fast-paced environment and has a keen eye for detail and consistency.

Key Duties and Responsibilities

1. Operations Management

· Supervise all front-of-house (FOH) and back-of-house (BOH) activities

· Coordinate food preparation and service according to company standards

· Ensure restaurant cleanliness, safety, and hygiene compliance at all times

· Manage opening and closing procedures effectively

· Oversee scheduling and shift coverage

2. Sales & Financial Control

· Monitor and report daily, weekly, and monthly sales

· Execute strategies to increase revenue and meet targets

· Control costs related to food, labor, and supplies

· Reduce wastage and improve profit margins

3. Customer Experience

· Deliver an outstanding customer experience through prompt service and attention to detail

· Handle customer feedback and resolve complaints efficiently and professionally

· Regularly interact with guests to solicit feedback and foster relationships

4. Staff Supervision and Development

· Recruit, train, and onboard new employees

· Conduct regular performance evaluations and coaching sessions

· Promote teamwork, discipline, and positive morale

· Organize and lead daily briefings, weekly meetings, and team-building initiatives

5. Inventory & Supplies

· Manage inventory levels, order supplies, and verify deliveries

· Maintain supplier relationships and ensure consistent product availability

· Implement FIFO (First In, First Out) inventory rotation system

6. Compliance & Safety

· Ensure all food and beverage operations comply with local laws, health codes, and company policies

· Prepare for and pass inspections from health, fire, and safety departments

· Maintain records such as incident reports, maintenance logs, and compliance checklists

Required Qualifications and Skills

· Minimum 3 years in a similar management role within the food and beverage or hospitality industry

· Proven leadership and interpersonal skills

· Strong understanding of POS systems and inventory management tools

· Knowledge of local food safety regulations and best practices

· Excellent communication and organizational skills

· Ability to work under pressure and manage multiple tasks