Restaurant Manager

Operations Management: Coordinate front-of-house (FOH) and back-of-house (BOH) activities, manage daily shift schedules/rosters, and maintain facility hygiene and equipment safety.

Staff Leadership & Training: Recruit, hire, train, and supervise employees, conduct performance evaluations, and foster a positive workplace culture

Financial & Cost Control: Monitor food, labor, and operational costs, manage budgets, track sales figures, and analyze profit margins.

Inventory & Vendor Relations: Oversee stock levels, place supply orders, and liaise with food and beverage vendors.

Customer Service & Quality Assurance: Greet diners, maintain service standards, handle feedback or complaints, and ensure food quality aligns with kitchen standards

Compliance & Safety: Enforce local health and safety regulations, food hygiene standards and workplace safety rules