RESTAURANT MANAGER

Roles & Responsibilities

• Lead and manage the daily operations of the restaurant to ensure smooth and efficient business operations.
• Prepare and monitor budgets, sales targets, operating costs, and overall financial performance.
• Maintain accurate financial records, sales reports, and business performance reports.
• Recruit, train, supervise, and evaluate restaurant staff.
• Prepare staff rosters and ensure sufficient manpower for daily operations.
• Handle employee concerns, workplace issues, and staff conflicts professionally.
• Ensure high levels of customer satisfaction and maintain good relationships with customers.
• Plan and review Bangladeshi food menus, pricing, food quality, and presentation together with the kitchen team.
• Manage inventory levels and arrange the purchase and ordering of food ingredients, beverages, and other supplies.
• Maintain good relationships with suppliers and monitor stock usage and wastage.
• Ensure compliance with food safety, hygiene, sanitation, environmental, and workplace safety requirements.
• Support the promotion and growth of the restaurant's authentic Bangladeshi cuisine and catering business.
• Monitor restaurant performance and recommend improvements to increase sales, customer satisfaction, and profitability.
• Work closely with the owners, management, kitchen, service, and operations teams to achieve business goals.