The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring exceptional customer service, maintaining high-quality food and beverage standards, and achieving operational and financial targets. This role requires strong leadership, organizational, and people management skills to ensure smooth and efficient restaurant performance.
Key Responsibilities:
Manage daily restaurant operations to ensure smooth service and high guest satisfaction.
Supervise, train, and motivate the team to deliver excellent service and maintain company standards.
Monitor food and beverage quality, presentation, and consistency in coordination with the kitchen team.
Oversee cash handling, POS operations, and daily sales reconciliation.
Ensure compliance with hygiene, health, and safety regulations.
Analyze sales, control costs, and optimize profitability through effective cost and waste management.
Handle guest feedback and complaints promptly and professionally.
Plan staff schedules and allocate duties efficiently based on operational requirements.
Monitor inventory, coordinate with procurement for replenishment, and control wastage.
Implement marketing or promotional activities to increase sales and visibility.
Prepare operational and performance reports for management review.
Foster a positive work culture and maintain high staff morale.
Qualifications and Skills:
Bachelor's degree or diploma in Hospitality Management or a related field.
Minimum 4-6 years of experience
in the F&B industry, with at least
2 years in a supervisory or managerial role.
Strong leadership, communication, and interpersonal skills.
Excellent customer service orientation and problem-solving abilities.
Proficient in
MS Office
and
POS systems.
Strong understanding of cost control, budgeting, and P&L management.
Ability to multitask and work under pressure in a fast-paced environment.
Flexibility to work shifts, weekends, and holidays as required.
Job Types: Full-time, Permanent
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