Restaurant Manager

Responsibilities

• Oversee daily front-of-house and back-of-house operations
• Recruit, train, and supervise staff.
• Create staff duty rosters and schedules.
• Ensure compliance with health, safety, and sanitation regulations.
• Optimize service speed and workflow, particularly during peak hours.
• Control operational costs and minimize waste.
• Manage inventory
• Maintain high standards of food quality and service.
• Handle customer complaints and inquiries effectively.
• Prepare and analyze reports on revenues and expenses
• Develop marketing initiatives to increase customer traffic and profitability

Requirements

• Minimum 5 years experience in the similar role in the F&B industry
• Proficient in inventory management, cost control, and budgeting.
• Excellent organizational and leadership skills.
• Exceptional customer service and communication abilities.
• Strong knowledge of food safety regulations and procedures
• Ability to work in a fast-paced, high pressure environment.
• Available to work flexible hours and on week ends and public holidays