Restaurant Manager

Job Summary

Oversee daily restaurant operations to deliver efficient service and excellent customer experiences. Lead front-of-house staff, manage resources, and ensure compliance with quality, hygiene, and company standards.

Responsibilities

• Oversee daily restaurant operations to maintain smooth and efficient service delivery
• Lead, supervise, and manage front-of-house staff to achieve high team performance and service quality
• Ensure customer service excellence by maintaining food quality and enhancing the dining experience
• Handle customer feedback, enquiries, and complaints professionally to resolve issues and improve satisfaction
• Manage staff scheduling, attendance tracking, and manpower allocation to optimize operational efficiency
• Monitor sales performance, control operational expenses, and drive overall restaurant profitability
• Ensure accurate cash handling, POS system operations, and prepare daily sales reports
• Monitor inventory levels, track stock usage, and manage operating supplies to prevent shortages
• Maintain restaurant cleanliness, uphold service standards, and ensure compliance with food hygiene regulations
• Recruit, train, and develop staff to build a skilled and motivated team
• Coordinate communication between front-of-house and kitchen teams to ensure seamless operations
• Implement and enforce company policies, procedures, and operational standards consistently