Restaurant Manager

Job Summary

We are looking for an experienced and result-oriented Restaurant Operations Manager to oversee the day-to-day operations of the restaurant, ensuring smooth service, operational efficiency, customer satisfaction, staff productivity, and achievement of business targets.

Key Responsibilities

• Oversee the overall day-to-day restaurant operations and ensure smooth functioning.
• Manage front-of-house and back-of-house teams to maintain high service standards.
• Ensure excellent customer service and guest satisfaction.
• Monitor restaurant sales, revenue, food cost, labour cost, and operating expenses.
• Analyse P&L performance and implement measures to improve profitability.
• Monitor daily sales and operational KPIs against targets.
• Ensure proper inventory management, stock control, and wastage reduction.
• Coordinate with the kitchen team to maintain food quality, consistency, hygiene, and timely service.
• Prepare and manage staff schedules, attendance, productivity, and manpower requirements.
• Recruit, train, coach, and evaluate restaurant staff.
• Ensure compliance with food safety, hygiene, health, and statutory requirements.
• Handle customer complaints and resolve operational issues promptly.
• Maintain restaurant SOPs and ensure strict adherence by all team members.
• Coordinate with suppliers and ensure timely availability of operational requirements.
• Conduct regular inspections of the restaurant, kitchen, equipment, and service areas.
• Drive initiatives to improve sales, customer retention, average order value, and overall profitability.
• Prepare and submit daily/weekly/monthly operational reports to management.
• Identify operational gaps and implement corrective and preventive actions.

Key Requirements

• 5–8 years of experience in restaurant operations or food & beverage management.
• Strong hands-on experience in managing high-volume restaurant operations.
• Good understanding of P&L, food cost, labour cost, inventory, and operational KPIs.
• Proven ability to lead and manage large teams.
• Strong knowledge of restaurant SOPs, hygiene, and food safety standards.
• Excellent customer service and problem-solving skills.
• Strong communication, leadership, and team-management abilities.
• Ability to work under pressure and manage multiple operational priorities.
• Proficiency in MS Office and restaurant/POS management systems is preferred.