The Restaurant Manager is responsible for overseeing all aspects of the restaurant’s daily operations, ensuring a high level of customer satisfaction, team performance, and business profitability. This role involves managing staff, maintaining food quality and safety standards, handling finances, and implementing strategies to drive continuous improvement and growth.

KEY RESPONSIBILITIES:

1. Operational Management

• Oversee daily restaurant operations to ensure efficiency and high standards.
• Ensure compliance with food safety, sanitation, cleanliness, and hygiene regulations.
• Monitor food and beverage quality and consistency.
• Implement company policies, procedures, and service standards.

2. Team Leadership and Development

• Hire, train, and supervise restaurant staff (FOH and BOH).
• Monitor team performance and provide coaching, recognition, or discipline as needed.
• Create and manage staff schedules based on labor forecasts and sales trends.
• Foster a positive work environment and promote teamwork.

3. Customer Experience

• Ensure excellent customer service and a welcoming dining experience.
• Handle and resolve customer complaints efficiently and professionally.
• Monitor customer satisfaction and take action to maintain high ratings.

4. Financial Management

• Prepare and manage restaurant budgets and forecasts.
• Monitor daily sales and control operational costs (e.g., food, labor, utilities).
• Conduct regular inventory counts and manage supply ordering.
• Ensure accurate cash handling and reconciliation.

5. Sales and Marketing

• Drive restaurant sales and profitability through promotions and upselling.
• Assist in implementing local marketing efforts and events.
• Monitor competitor activity and industry trends.

QUALIFICATIONS:

• Must possess a Bachelor’s Degree (preferably in Hospitality Management, Business Administration, or a related field).
• At least 2 years of proven experience in restaurant management or a supervisory role within the food and beverage industry.
• Strong ability to lead, coach, and manage a diverse team of Front-of-House (FOH) and Back-of-House (BOH) staff.
• Proficient in budget management, labor cost control, inventory oversight, and sales forecasting.
• In-depth knowledge of food safety regulations, sanitation standards, and daily restaurant workflow.
• Excellent interpersonal and communication skills with a focus on resolving issues and maintaining high service ratings.
• Familiarity with Point of Sale (POS) systems and basic office software (Excel/Word) for reporting and scheduling.
• CAN START IMMEDIATELY

BENEFITS:

• Additional leave
• Health insurance
• Opportunities for promotion
• Paid training
• Promotion to permanent employee
• Staff meals provided