Job Description

Job Summary:

The

Restaurant Manager

is responsible for overseeing the day-to-day operations of the restaurant, ensuring high standards of food quality, service, hygiene, and guest satisfaction. The role includes team leadership, financial oversight, and operational excellence to ensure the restaurant runs efficiently and profitably.

Key Responsibilities:

1. Operations Management:

Supervise daily restaurant operations to ensure smooth and efficient service Coordinate with the kitchen and bar teams for seamless service delivery Ensure all areas of the restaurant are clean, well-maintained, and ready for guests Enforce compliance with health, safety, and sanitation standards

2. Staff Management:

Hire, train, supervise, and evaluate restaurant staff (servers, hosts, cashiers, etc.) Prepare staff schedules and ensure adequate coverage during all shifts Conduct regular briefings, training sessions, and performance reviews Foster a positive work environment and promote teamwork

3. Customer Service:

Ensure all guests receive excellent service and a high-quality dining experience Handle customer feedback, complaints, and special requests professionally Build strong guest relationships to encourage repeat business and positive reviews

4. Financial Management:

Monitor daily sales, manage budgets, and control operational costs Track and analyze key performance indicators (KPIs) such as revenue, labor cost, and food cost Manage inventory, purchasing, and supplier relations Oversee cash handling, POS systems, and end-of-day reports

5. Marketing & Promotion:

Coordinate with marketing teams to execute promotional campaigns and events Ensure the restaurant maintains a strong online presence (social media, reviews, etc.) Participate in local outreach and promotional activities to attract new customers

Requirements:

Minimum 3-5 years of experience in a supervisory or managerial role in the restaurant industry Strong leadership, communication, and interpersonal skills Solid knowledge of restaurant operations, customer service, and food safety standards Financial acumen, including budgeting, forecasting, and cost control Proficiency in using POS systems and restaurant management software Ability to multitask, solve problems quickly, and work under pressure

Preferred Qualifications:

Degree or Diploma in Hospitality Management, Business Administration, or related field Experience in fine-dining, casual dining, or QSR environments Certification in food safety or hygiene (e.g., HACCP) Familiarity with local labor laws and health regulations
Job Type: Full-time

Work Location: In person