Restaurant Manager

Key Responsibilities:

• Supervise daily front-of-house operations to ensure smooth and efficient service.
• Recruit, train, and manage waitstaff, bartenders, and support staff.
• Ensure compliance with hygiene, safety, and food handling regulations.
• Monitor food and beverage quality and guest satisfaction.
• Handle guest feedback, complaints, and resolve issues quickly.
• Manage reservations, table allocation, and peak-hour traffic.
• Coordinate with kitchen and bar teams for timely service.
• Manage inventory, place orders, and control costs and wastage.
• Track sales, analyze performance, and implement strategies to improve revenue.
• Conduct daily briefings, staff evaluations, and maintain SOPs.

Qualifications:

• Degree/Diploma in Hotel Management or F&B Service.
• 3–6 years of experience in restaurant or hotel F&B operations.
• Strong leadership and interpersonal skills.
• Hands-on experience with POS systems, reservation software, and inventory tools.
• Knowledge of wines, spirits, and food pairing is a plus (for fine dining roles).