Restaurant Manager

Position Summary

The Restaurant Manager is responsible for the overall management and performance of the restaurant, ensuring smooth daily operations, exceptional guest service, team productivity, sales growth, cost control, and compliance with Roadhouse standards.

The role leads the restaurant team, coordinates with Kitchen, Bar, Stewarding, HR, Finance, Store, and other departments, and ensures that all operational, financial, service, hygiene, and people-management standards are consistently maintained.

Key Duties & Responsibilities

1. Restaurant Operations & Guest Service

• Manage the overall day-to-day operations of the restaurant.


• Ensure smooth and efficient restaurant opening, service, and closing procedures.


• Maintain high standards of guest service, food quality, beverage quality, and presentation.


• Ensure compliance with company SOPs, service standards, grooming, hygiene, and food safety requirements.

2. Team Leadership & Staff Management

• Lead, supervise, and motivate the entire restaurant team, including Supervisors, Captains, Servers, Bartenders, Baristas, Hostesses, Cashiers, and other service staff.


• Prepare and monitor staff duty rosters in coordination with management.


• Conduct daily pre-shift briefings and communicate operational priorities.


• Delegate responsibilities effectively and monitor staff performance.

3. HR & Manpower Coordination

• Coordinate with the Human Resources Department regarding manpower requirements, recruitment, transfers, resignations, and replacements.


• Monitor staffing levels and identify manpower shortages or excess manpower.


• Submit attendance, overtime, leave, and other required employee records within the prescribed timeline.

4. Sales, Revenue & Business Development

• Monitor daily restaurant sales and overall business performance.


• Drive sales through effective upselling, suggestive selling, promotions, and guest engagement.


• Set and monitor sales targets in coordination with management.

5. Cost & Financial Control

• Monitor food, beverage, and operational costs.


• Ensure proper portion control and minimize wastage.


• Monitor daily sales, discounts, complimentary items, voids, and other financial transactions.


• Ensure accurate billing, cash handling, and POS procedures.

Key Performance Indicators (KPIs)

• Guest Satisfaction & Customer Retention


• Sales & Revenue Achievement


• Upselling & Suggestive Selling


• Service Quality & Efficiency


• Food & Beverage Cost Control

Qualifications & Experience

Education

• Bachelor's Degree or Diploma in Hotel Management, Hospitality Management, or a related field preferred.

Experience

• Minimum 5 years of relevant Food & Beverage / Restaurant experience.


• Minimum 2–3 years of experience in a supervisory or managerial position preferred.


• Experience in restaurant operations, team management, guest relations, sales, and cost control is preferred.

Knowledge & Skills

• Strong knowledge of restaurant and Food & Beverage operations.


• Excellent knowledge of service standards and guest handling.


• Strong leadership and people-management skills.


• Good understanding of sales, upselling, and revenue generation.


• Knowledge of inventory and cost control.