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