RESTAURANT MANAGER

Job Summary

Oversee and optimize daily restaurant operations to drive efficiency and profitability. Lead and develop staff to deliver exceptional customer service while ensuring compliance with food safety and health regulations. Manage inventory, control costs, and prepare reports to support business decisions.

Responsibilities

• Oversee daily restaurant operations to ensure efficient workflow and profitable performance
• Lead, supervise, and motivate restaurant staff to deliver high-quality customer service and maintain team engagement
• Ensure strict compliance with company policies, food safety, hygiene, HACCP, and health and safety regulations to maintain operational standards
• Monitor food and beverage quality, service standards, and customer satisfaction to uphold brand reputation
• Recruit, train, schedule, and evaluate restaurant employees to build a skilled and effective workforce
• Handle customer inquiries, feedback, and complaints professionally and promptly to enhance customer experience
• Monitor inventory levels and coordinate timely ordering of food, beverages, and supplies to prevent shortages and reduce waste
• Control operational costs by minimizing waste and optimizing resource use to improve profitability
• Prepare operational, sales, inventory, and financial reports to inform management decision-making
• Apply problem-solving, organizational, and decision-making skills to resolve operational challenges under pressure
• Adapt to flexible work schedules including shifts, weekends, and public holidays to meet business needs

Preferred competencies and qualifications

• Bachelor’s degree or Diploma in Hospitality Management, Hotel Management, Business Administration, or related field
• 3–5 years of experience in restaurant management or Food & Beverage industry with supervisory or managerial roles
• Proficiency in Microsoft Office applications and restaurant Point-of-Sale (POS) systems
• Knowledge of budgeting, sales reporting, and financial management