Restaurant Manager

The Restaurant Manager is responsible for overseeing the daily operations of a restaurant to ensure a smooth and profitable running of the business. This role involves managing staff, ensuring excellent customer service, maintaining high food quality standards, and optimizing operational efficiency. The Restaurant Manager plays a critical role in staff training, inventory control, cost management, and ensuring compliance with health and safety regulations. A successful candidate will have strong leadership abilities, a customer-first attitude, and experience in restaurant operations.

Responsibilities:

• Supervise all restaurant operations, ensuring high-quality service and customer satisfaction.

• Hire, train, schedule, and manage restaurant staff, including servers, kitchen staff, and support team.

• Monitor food and beverage quality, portion control, and presentation standards.

• Ensure compliance with health, safety, and hygiene standards and local regulations.

• Handle customer complaints and feedback professionally and effectively.

• Manage inventory, order supplies, and maintain optimal stock levels.

• Analyze financial reports, monitor budgets, and implement cost-saving strategies.

• Collaborate with chefs and kitchen staff to develop and update menus.

• Coordinate promotional events and marketing activities to boost restaurant visibility and revenue.

Requirements:

• Bachelor’s degree in Hospitality Management or a related field preferred.

• Minimum of 3–5 years of experience in a supervisory role within the food and beverage industry.

• Strong leadership and team management skills.

• Excellent communication and interpersonal abilities.

• Solid understanding of restaurant operations, budgeting, and cost control.

• Familiarity with restaurant management software and POS systems.

• Ability to work flexible hours, including weekends and holidays.

• A passion for hospitality and a customer-focused mindset.