RESTAURANT MANAGER

Key Responsibilities:

1.Operations & Service Management

- Oversee the daily restaurant operations to ensure smooth functioning and excellent service delivery.

- Monitor food preparation, ensure meals are prepared according to standards, and assist with service and delivery during peak periods if needed.

- Ensure that food is served and delivered to customers promptly and professionally.

2. Staff Leadership & Training

- Recruit, train, supervise, and schedule restaurant staff, including cooks, servers, and delivery personnel.

- Coach team members on food preparation standards, service etiquette, and customer interaction protocols.

3. Customer Experience

- Ensure high levels of customer satisfaction by maintaining strong service standards and handling guest feedback or complaints professionally.

- Step in to serve customers, assist with food delivery, or support service staff when required to maintain service quality.

4. Food Quality & Safety

- Work with kitchen staff to ensure quality, presentation, and consistency of all food items before serving.

- Ensure compliance with all health, sanitation, and food safety standards.

5. Inventory & Cost Control

- Monitor and manage inventory levels of food, ingredients, and supplies to prevent shortages and control waste.

- Control operational costs and assist with budgeting and ordering procedures.

Qualifications:

- Proven experience in restaurant or food service management

- Strong leadership, customer service, and organizational skills

- Knowledge of food safety and health regulations

- Ability to work in a fast-paced environment and handle multiple responsibilities