Restaurant Manager
Roles & Responsibilities
Restaurant Management
- Ensure smooth day-to-day restaurant operations and support the continued success of the business.
- Supervise and manage daily restaurant operations, including cash handling and cash management.
- Monitor, coach, and correct staff on service standards to ensure consistent service quality.
People Management
- Build and maintain a positive team environment, foster teamwork to achieve shared goals, and actively listen to and address employees' feedback and needs.
- Prepare and manage staff duty rosters.
- Monitor employee attendance, punctuality, and disciplinary performance.
Menu Execution & Food Production
- Propose and develop new menu items and promotional campaigns.
- Supervise all kitchen stations to ensure food is prepared according to established recipes, cooking procedures, and food hygiene and safety standards.
- Conduct final quality checks on completed dishes to ensure food quality and presentation meet menu standards.
- Provide regular training to staff on existing and newly introduced menu items.
Quality Assurance & Control
- Ensure Standard Operating Procedures (SOPs) are regularly updated and consistently implemented.
- Maintain high standards of cleanliness, hygiene, and overall restaurant sanitation.
Customer Service
- Handle customer enquiries, feedback, and complaints professionally.
- Ensure customer satisfaction by delivering an excellent dining experience.