Restaurant Manager

Key Responsibilities

. Operations Management

. Manage daily restaurant operations, including opening and closing procedures.

. Ensure smooth service flow and address any operational issues promptly.

. Maintain cleanliness, organization, and overall appearance of the restaurant.

. Monitor inventory levels coordinate ordering and supplier relationships.

. Oversee compliance with food safety, health, and hygiene regulations.

. Staff Management

. Recruit, train, schedule, and manage restaurant staff (waitstaff, bartenders, hosts, etc.).

. Conduct regular performance evaluations and staff meetings.

. Build a positive, team-oriented work culture.

. Address and resolve employee concerns professionally.

. Guest Relations

. Maintain a strong presence on the floor to engage with guests.

. Handle guest feedback, complaints, and special requests with a customer-first approach.

. Ensure a consistent high standard of hospitality and service.

. Financial Management

. Manage budgets, payroll, and cost control measures.

. Analyse sales and labour reports to maximize profitability.

. Assist with the creation and execution of promotions and upselling initiatives.

. Marketing and Sales Support

. Collaborate with marketing teams or external agencies for promotions, events, and social media initiatives.

. Maintain high standards for restaurant reputation on review platforms and manage responses.

. Leadership and Reporting

. Report regularly to the General Manager, Owner, or Head Office on KPIs (Key Performance Indicators).

. Recommend improvements for service, operational procedures, and customer engagement.

. Implement SOPs (Standard Operating Procedures) and ensure consistency across shifts.

Required Skills and Qualifications

. Proven experience as a Restaurant Manager, Assistant Manager, or similar role.

. Strong leadership, communication, and interpersonal skills.

. Solid understanding of restaurant operational procedures and financial management.

. Ability to work under pressure in a fast-paced environment.

. Familiarity with POS systems, reservation software, and basic HR practices.

. Passion for hospitality and customer service excellence.

Preferred Qualifications

. Diploma or Degree in Hospitality, Business Management, or related field.

. Certification in Food Safety Management.

. Experience in upscale casual or fine dining settings (if applicable).

Split Shifts

Only shortlisted candidates will be contacted.