RESTAURANT MANAGER

Key Responsibilities

1. Operations Management

Supervise daily restaurant operations to ensure smooth functioning.

Monitor food preparation, hygiene, cleanliness, and safety standards.

Manage reservations, table arrangements, and guest flow.

Ensure compliance with local health, safety, and licensing regulations.

2. Customer Service

Ensure high-quality customer service and guest satisfaction.

Handle customer complaints, feedback, and special requests professionally.

Maintain a welcoming and pleasant dining environment.

3. Staff Management

Recruit, train, supervise, and schedule restaurant staff.

Conduct staff briefings, performance reviews, and provide coaching.

Ensure all staff follow service standards and SOPs.

4. Financial & Inventory Management

Monitor daily sales, cash handling, and POS operations.

Manage budgets, cost control, food wastage, and profitability.

Oversee purchasing, inventory checks, and stock control.

5. Menu & Quality Control

Work with chefs on menu planning, promotions, and seasonal items.

Ensure food quality, presentation, and portion consistency.

Implement quality improvement initiatives.

6. Marketing & Promotion

Support promotions, events, online marketing, and customer engagement.

Monitor online reviews and maintain a positive brand image.

7. Reporting

Prepare daily/weekly operational and financial reports.

Report issues, maintenance needs, and improvement plans to management.

Skills & Qualifications

Diploma/Degree in Hospitality, F&B Management, or relevant field.

3–5 years of experience in restaurant or F&B management.

Strong leadership, communication, and customer service skills.

Knowledge of food safety, hygiene standards, and operations.

Ability to work in fast-paced environments and handle pressure.

Good knowledge of inventory and cost control.