Restaurant Manager

Responsibilities

• Oversee daily restaurant operations to ensure smooth, efficient, and professional delivery service.
• Lead, supervise, and motivate restaurant staff, including chefs, waiters, and other service personnel.
• Ensure excellent customer service and promptly resolve guest complaints and concerns.
• Monitor food quality, presentation, service standards, hygiene, and compliance with food safety requirements.
• Prepare staff schedules, manage shifts, and maintain appropriate staffing levels.
• Monitor sales, operating costs, inventory, stock control, and wastage to support profitability.
• Oversee cash handling, daily sales reports, and other operational records.
• Train and coach staff to improve performance, teamwork, and customer service.
• Ensure compliance with company policies, procedures, health and safety standards, and applicable laws.
• Coordinate with suppliers and relevant departments to ensure the availability of supplies and resources.
• Monitor restaurant performance and recommend improvements to enhance customer satisfaction and business growth.
• Prepare regular operational reports for management.

Qualifications

• A bachelor’s degree in hospitality management, Hotel Management, Food and Beverage Management, Business Administration, or a related field.
• At least three (3) years of relevant experience in restaurant or food and beverage operations, preferably in a supervisory or managerial role.
• Strong spoken and written English communication skills.
• Proven ability to lead, supervise, and develop a team.

Skills