Restaurant Manager

Job Summary

You will lead and manage kitchen operations, ensuring high-quality food preparation, menu innovation, and compliance with safety and hygiene standards while collaborating closely with chefs at all levels.

Responsibilities

• Control and direct the food preparation process to ensure consistency and quality
• Approve and refine dishes before service to maintain high culinary standards
• Manage and collaborate with chefs across all levels to optimize kitchen performance
• Create and develop menu items and recipes to ensure variety and quality offerings
• Determine food inventory requirements, manage stocking, and place orders efficiently
• Ensure the kitchen complies with all sanitary and food safety regulations
• Oversee health and safety practices within the kitchen environment
• Implement and maintain food hygiene standards consistently