Restaurant Manager

Job Summary The Restaurant Manager oversees daily restaurant operations ensures excellent guest service manages staff performance monitors costs and maintains high standards of food quality cleanliness and hospitality The role focuses on smooth service guest satisfaction revenue growth and overall operational efficiency Key Responsibilities1 Operations Management Oversee daily restaurant operations including dining service reservations and table management Ensure smooth coordination between kitchen and service teams Maintain cleanliness and ambiance of the restaurant according to brand standards Monitor food quality presentation and service speed 2 Guest Experience Greet guests handle feedback and resolve complaints promptly and professionally Ensure consistent high standards of hospitality and service excellence Engage with guests to gather insights and improve service levels 3 Staff Management Supervise and support service staff including captains waiters cashiers and host hostess Conduct daily briefings assign duties and monitor performance Provide training on service standards upselling grooming and guest interaction Support recruitment and onboarding of new staff 4 Sales Revenue Implement upselling strategies to maximize revenue Monitor daily sales average check and guest counts Assist in menu planning promotions and special events with the culinary and marketing teams Manage restaurant budgets and control operating costs 5 Inventory Cost Control Monitor stock levels of beverages supplies and equipment Handle requisitions and coordinate with the purchasing department Reduce waste breakage and pilferage through effective controls 6 Administration Manage staff attendance schedules and monthly duty rosters Maintain records sales reports incident reports and operational logs Ensure compliance with health safety and hygiene regulations Work with finance on billing cash handling and POS management 7 Compliance Standards Enforce SOPs for service hygiene grooming and safety Ensure compliance with local regulations food safety licenses fire safety Coordinate internal and external audits when required Skills Qualifications Bachelor s degree in Hospitality Management or relevant field preferred 3-5 years of experience in F B operations at least 1-2 years in a supervisory role Strong knowledge of restaurant service food beverage and guest relations Excellent communication and leadership skills Ability to manage pressure busy service periods and fast-paced environments Proficient in POS systems MS Office and basic financial reporting Behavioral Competencies Guest-focused and service-driven Strong leadership and team-motivating skills Problem-solving and decision-making ability Professional grooming and communication Attention to detail Positive attitude and multitasking ability Job Type Full-time Pay 30 000 00 - 35 000 00 per month