The Restaurant Manager is responsible for overseeing the entire restaurant operations, ensuring excellent customer service, efficient staff performance, compliance with company standards, and achievement of sales and profitability goals.

Key Responsibilities:

• Oversee daily restaurant operations, including kitchen, dining, and service areas.
• Supervise, train, and motivate staff to ensure excellent service and productivity.
• Monitor food quality, presentation, and service to maintain company standards.
• Handle customer inquiries, feedback, and complaints in a professional manner.
• Manage inventory, stock control, and ordering of supplies to minimize shortages and wastage.
• Implement cost control measures to achieve profitability targets.
• Prepare and analyze sales, labor, and expense reports to support business decisions.
• Ensure compliance with food safety, sanitation, and workplace safety standards.
• Develop staff schedules and monitor attendance and performance.
• Coordinate with the area manager/owner regarding promotions, marketing strategies, and operational improvements.
• Lead the team to meet sales goals and provide a positive dining experience for guests.

Qualifications:

• Bachelor’s degree in Hospitality Management, Business Administration, or related field (preferred).
• Minimum of 3–5 years of experience in the food and beverage/restaurant industry, with at least 5 years in a managerial role.
• Strong leadership and team management skills.
• Knowlegeable in PNL