RESTAURANT MANAGER

Manage and oversee the daily operations of the restaurant.

Plan, organize, and supervise front-of-house and back-of-house activities.

Lead, train, and evaluate restaurant staff to ensure high performance and excellent customer service.

Prepare staff schedules and ensure adequate manpower for daily operations.

Monitor food quality, service standards, and customer satisfaction.

Handle customer feedback and resolve complaints in a professional manner.

Manage inventory levels and coordinate the purchasing of food, beverages, and restaurant supplies.

Monitor sales performance, control operating costs, and assist in achieving business targets.

Ensure compliance with food safety, hygiene, workplace safety, and relevant regulatory requirements.

Coordinate with suppliers to ensure timely delivery of products and materials.

Maintain accurate operational records, including sales reports, inventory records, and staff attendance.

Implement company policies and continuously improve operational efficiency and service quality.