MANAGER

Job Description / Responsibilities

• Oversee the daily operations of the restaurant to ensure smooth and efficient business operations.

• Supervise and coordinate the work of kitchen and service staff.

• Plan staff schedules, assign duties and monitor staff performance.

• Ensure food quality, service standards and customer satisfaction are maintained.

• Handle customer feedback, complaints and service-related issues professionally.

• Monitor inventory, stock levels and ordering of food ingredients and supplies.

• Control operating costs and minimise wastage.

• Ensure compliance with food safety, hygiene and workplace safety requirements.

• Monitor sales performance and implement strategies to improve business operations.

• Train, guide and motivate staff to maintain service standards.

• Prepare operational reports and assist management with business planning.

Job Requirements

• Relevant experience in restaurant or food and beverage operations is preferred.

• Good leadership, communication and staff management skills.

• Knowledge of restaurant operations, food hygiene and customer service.

• Able to manage daily operational issues and work in a fast-paced environment.

• Responsible, organised and able to work independently.

• Willing to work shifts, weekends and public holidays when required.