Restaurant Manager
Job Duties
- Manage the daily operations of the restaurant.
- Supervise, train, and motivate restaurant staff.
- Prepare staff work schedules and shifts.
- Ensure excellent customer service and handle customer complaints professionally.
- Monitor food quality, presentation, and service standards.
- Maintain food safety, hygiene, and health regulations.
- Manage inventory, ordering, receiving, and stock control.
- Monitor restaurant sales, expenses, cash handling, and daily financial reports.
- Control food and labor costs and reduce unnecessary wastage.
- Coordinate with kitchen and service teams to ensure smooth operations.
- Check cleanliness and maintenance of the dining area ,kitchen, and facilities.
- Manage reservations, special events, and large group bookings.
- Ensure compliance with company policies and standard operating procedures (SOPs).
- Conduct staff meetings and provide performance feedback.
- Assist with recruitment and onboarding of new employees.
- Maintain good relationships with suppliers and coordinate deliveries.
- Monitor customer feedback and implement improvements.
- Prepare daily, weekly, and monthly operational reports.
- Ensure the restaurant meets sales and business targets.
- Handle emergencies and resolve operational issues quickly.
- Promote a positive, professional, and team-oriented work environment.
REQUIREMENTS
- Strong leadership and people skills with the ability to manage a team
- Excellent communication andcustomer service instincts
- Strong grasp of POSsystems, basic inventory, and staff scheduling tools
- Budgeting and financialmanagement
- Inventory and cost control
- Problem-solving anddecision-making
- Time management andorganizational skills
- Knowledge of food safety and hygiene standards
- Sales and marketing awareness