Restaurant Manager

Job Summary

Manage daily restaurant operations by supervising and training staff, preparing schedules, monitoring food quality and hygiene, controlling costs, handling customer feedback, managing inventory, and supporting sales growth to ensure efficient and profitable service.

Responsibilities

• Supervise and train staff to maintain high service standards and operational efficiency
• Prepare and coordinate staff schedules to ensure adequate manpower coverage
• Monitor food quality, hygiene, and cleanliness to comply with safety standards
• Handle customer inquiries, feedback, and concerns to enhance customer satisfaction
• Monitor inventory levels and manage stock ordering to prevent shortages and overstock
• Control food costs and minimize wastage through effective resource management
• Ensure compliance with food safety regulations and operational standards consistently
• Support sales initiatives and contribute to business growth through operational excellence
• Manage daily operations to deliver smooth, efficient, and profitable service