Restaurant Manager

Overview

Job Summary

Guest Service & Operations

• Ensure exceptional guest experiences and maintain the highest service standards.
• Oversee daily restaurant operations to ensure smooth and efficient service.
• Address guest concerns and resolve issues promptly and professionally.
• Monitor dining room operations, cleanliness, and overall restaurant presentation.
• Ensure compliance with company policies, procedures, and brand standards.

Team Leadership

• Lead, motivate, and develop the restaurant team to achieve operational goals.
• Manage recruitment, onboarding, training, coaching, and performance evaluations.
• Conduct regular team meetings and pre-shift briefings.
• Foster a positive work environment that promotes teamwork, accountability, and employee engagement.
• Ensure compliance with grooming, attendance, and workplace conduct standards.

Financial & Business Performance

• Achieve sales, profitability, and operational targets.
• Monitor and analyze revenue, labor costs, food costs, and other key performance indicators.
• Develop and implement strategies to increase sales and improve guest satisfaction.
• Manage budgets and control operating expenses.
• Ensure accurate cash handling, reporting, and financial compliance.

Service Quality & Compliance

• Maintain food safety, hygiene, health, and safety standards in accordance with local regulations and company requirements.
• Ensure consistent execution of service standards and operational procedures.
• Conduct regular audits and implement corrective actions where necessary.
• Collaborate with kitchen and support teams to ensure seamless operations.

Administrative Duties

• Oversee scheduling, inventory management, purchasing, and stock control.
• Review operational reports and prepare management updates.
• Support marketing, promotional, and business development initiatives.
• Ensure all licenses, permits, and operational documentation remain current and compliant.

Qualifications

• Bachelor's degree in Hospitality Management, Hotel & Restaurant Management, Business Administration, or a related field preferred.
• Minimum 5 years of Food & Beverage experience, including at least 2 years in a restaurant management role.
• Strong knowledge of restaurant operations, financial management, and guest service standards.

Skills & Competencies

• Strong leadership and people management skills.
• Excellent communication and interpersonal abilities.
• Financial acumen and business management skills.
• Strategic thinking and problem-solving capabilities.
• Ability to work effectively in a fast-paced environment.
• Proficiency in POS, restaurant management, and reporting systems.

Working Conditions

• Requires standing and walking for extended periods.
• Ability to work flexible shifts, including weekends, public holidays, and evenings.
• May be required to respond to operational issues outside regular working hours.