Restaurant Manager

Role & responsibilities

• Manage daily restaurant operations and ensure smooth functioning of the outlet.
• Supervise staff, allocate duties, and monitor team performance.
• Ensure excellent customer service and handle customer complaints.
• Monitor food quality, hygiene, safety, and cleanliness standards.
• Manage inventory, stock control, and wastage reduction.
• Monitor sales, expenses, and operational costs.
• Coordinate with the kitchen team to ensure timely food preparation and service.
• Ensure compliance with company policies and operational standards.
• Train and motivate staff to improve service quality and productivity.
• Prepare daily sales reports and operational updates for management.

Preferred candidate profile

• Minimum 3 - 5 years of experience in restaurant or hotel operations.
• Previous experience in a supervisory or managerial role preferred.
• Good leadership, communication, and team management skills.
• Strong customer service and problem-solving abilities.
• Knowledge of food safety, hygiene, and restaurant operations.