RESTAURANT MANAGER

1. Operations Management

• Oversee daily front-of-house and back-of-house operations

• Ensure smooth service flow and customer satisfaction

• Maintain cleanliness, hygiene, and safety standards

• Ensure compliance with local health and food safety regulations

2. Staff Management

• Recruit, train, and supervise restaurant staff

• Prepare duty rosters and manage manpower planning

• Monitor staff performance and conduct performance reviews

• Handle staff disciplinary matters when necessary

3. Customer Service

• Ensure excellent customer service at all times

• Address customer complaints promptly and professionally

• Build positive relationships with regular customers

4. Financial Management

• Monitor sales performance and control operating costs

• Manage inventory, ordering, and stock control

• Review daily sales reports and cash reconciliation

• Work towards achieving revenue and profitability targets

5. Compliance & Safety

• Ensure compliance with food safety regulations

• Maintain proper documentation and reporting

• Ensure workplace safety and adherence to company policies

Requirements:

• Diploma or Degree in Hospitality Management or related field (preferred)

• Minimum 5 years of experience in restaurant operations

• Strong leadership and communication skills

• Good problem-solving and decision-making ability

• Ability to work under pressure and during peak hours

• Basic knowledge of budgeting and cost control