Restaurant Manager

Operations Management

• Oversee daily restaurant operations, including opening and closing procedures

• Ensure smooth service flow and adherence to service standards

• Maintain cleanliness, hygiene, and safety standards in compliance with regulations

Staff Management

• Recruit, train, schedule, and supervise restaurant staff

• Motivate and lead the team to deliver exceptional customer service

• Conduct performance evaluations and handle staff issues professionally

Customer Service

• Ensure high levels of customer satisfaction

• Handle customer feedback, complaints, and special requests promptly

• Build positive relationships with regular and new customers

Financial & Inventory Control

• Monitor sales, costs, and budgets to maximize profitability

• Manage inventory, order supplies, and reduce waste

• Prepare reports on sales performance and operational efficiency

Quality & Compliance

• Ensure food and beverage quality meets restaurant standards

• Enforce health, safety, and food hygiene regulations

• Implement company policies and procedures consistently