Restaurant Manager

Roles & Responsibilities

Manage overall restaurant operations and ensure smooth day-to-day functioning.

Drive sales, revenue growth, and customer satisfaction.

Monitor restaurant profitability, food costs, and operational expenses.

Prepare and analyze P&L statements, sales reports, and operational performance.

Ensure effective inventory management, food costing, and ordering.

Lead, train, and motivate the restaurant team to achieve business targets.

Maintain food quality, hygiene, safety, and service standards.

Handle customer feedback and resolve complaints effectively.

Ensure compliance with company policies, SOPs, and operational guidelines.

Monitor staff productivity, manpower planning, and duty rosters.

Maintain coordination with the kitchen, service team, and management.

Preferred Candidate Profile

Minimum 5 years of experience in restaurant operations or hospitality management.

Experience as a Business Manager, Restaurant Manager, or Unit Manager in the hospitality industry.

Strong knowledge of P&L management, food costing, and cost control.

Good understanding of inventory management, stock ordering, and wastage control.

Strong team-handling, leadership, and problem-solving skills.

Knowledge of restaurant management systems and operational software.

Excellent communication and customer service skills.

Ability to manage business targets and work in a fast-paced environment.

Candidates from casual dining, buffet restaurants, or organised restaurant chains will be preferred.

Benefits: Salary + Service Charge + Food.