The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring high standards of food quality, customer service, and operational efficiency. This role involves managing staff, controlling costs, and maintaining compliance with local regulations.
Key Responsibilities:
- Manage and oversee daily restaurant operations, including opening and closing procedures
- Supervise, train, and schedule staff to ensure smooth operations
- Ensure high standards of customer service and handle customer feedback or complaints professionally
- Monitor food quality, hygiene, and safety standards in compliance with local regulations
- Control operational costs, including food, labor, and inventory management
- Work closely with the kitchen team to maintain menu quality and consistency
- Prepare reports on sales, expenses, and overall business performance
- Ensure proper maintenance of restaurant facilities and equipment
- Implement marketing and promotional activities to drive business growth
Requirements:
- Diploma or Degree in Hospitality, Business, or related field (preferred)
- Minimum 3-5 years of relevant experience in F&B or restaurant management
- Strong leadership and team management skills
- Good communication and interpersonal skills
- Ability to work in a fast-paced environment and handle pressure
- Knowledge of food safety and hygiene standards
- Basic financial and reporting skills
Working Hours:
- 5-6 days work week, including weekends and public holidays
- Shift-based schedule as required by operations
Additional Notes:
- The role requires hands-on involvement in daily operations
- May be required to support multiple outlets if needed
