Restaurant Operations Manager

Restaurant Operations

• Oversee the daily operations of the restaurant to ensure smooth and efficient service delivery.
  
• Ensure excellent customer service standards are consistently maintained.
  
• Monitor food quality, presentation, cleanliness, and hygiene in accordance with company and regulatory standards.
  
• Coordinate restaurant activities with kitchen and service teams to ensure seamless operations.
  
• Ensure compliance with all health, safety, sanitation, and hospitality regulations.
  

Staff Management

• Recruit, train, supervise, and motivate restaurant staff to achieve operational excellence.
  
• Prepare staff schedules, assign duties, and monitor attendance and performance.
  
• Conduct performance evaluations and provide coaching to improve employee productivity.
  
• Foster a positive, professional, and customer-focused work environment.
  

Customer Experience

• Handle customer complaints and feedback promptly and professionally.
  
• Implement initiatives to improve customer satisfaction and enhance the overall dining experience.
  
• Ensure consistent delivery of exceptional hospitality services.
  

Financial & Inventory Management

• Monitor daily sales, operating expenses, and profitability.
  
• Prepare operational and performance reports for management.
  
• Manage inventory levels, stock control, and procurement of restaurant supplies.
  
• Minimize wastage and implement cost-control measures.
  
• Ensure proper cash handling procedures and oversee POS system operations.
  

Business Development & Compliance

• Develop and implement marketing and promotional activities to increase customer traffic and revenue.
  
• Monitor market trends and recommend strategies to improve business performance.
  
• Ensure compliance with all statutory, licensing, and regulatory requirements applicable to the hospitality industry.
  

Requirements

Benefits

Required Skills & Competencies

• Strong leadership and people management skills.
  
• Excellent organizational, planning, and coordination abilities.
  
• Strong communication and interpersonal skills.
  
• Customer service excellence and problem-solving skills.
  
• Basic accounting and financial management knowledge.
  
• Experience using Point of Sale (POS) systems and inventory management software.
  
• Ability to manage inventory, budgets, and operational costs effectively.
  
• Sound knowledge of food safety, hygiene, and health regulations.
  
• Ability to work under pressure and manage multiple priorities.
  
• Strong analytical and decision-making skills.
  
• High level of professionalism, integrity, and attention to detail.