RESTAURANT MANAGER

Oversee daily front- and back-of-house operations to ensure profitability, service quality, and a safe dining environment.

JobDescription (Key Responsibilities)

• Team Leadership & Staffing: Hire, train, schedule, evaluate, and mentor front-of-house and kitchen staff.
• Customer Service: Greet guests, monitor dining room flow, and handle complaints or special requests.
• Financial Management: Monitor cash flow, track sales, manage payroll, control food and labor costs, and help prepare budgets.
• Inventory & Procurement: Track stock levels, order food and supplies, and manage vendor relationships.
• Health, Safety & Compliance: Enforce local food safety, HACCP/hygiene standards, and workplace safety laws.

Requirements:

. Working knowledge of POS (Point ofSale) systems and rostering/scheduling.

. Understanding of food hygiene regulations and safety certifications .

. Strong leadership, problem-solving,and conflict-resolution abilities.

. Clear verbal and written communication.