The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring an exceptional guest dining experience, efficient staff performance, and profitability. This role involves supervising staff, maintaining high standards of food, service, and health & safety, and driving guest satisfaction and revenue targets.

Operations Management

• Oversee the daily operation of the restaurant, including breakfast, lunch, and dinner service.
• Ensure smooth coordination between the kitchen and front-of-house teams.
• Monitor food and beverage quality and presentation standards.

Guest Experience

• Ensure a high level of customer satisfaction by anticipating guest needs and resolving issues promptly.
• Handle guest complaints professionally and efficiently.
• Regularly engage with guests to gather feedback and build rapport.

Team Leadership

• Lead, motivate, and supervise a team of servers, hosts, and support staff.
• Conduct regular team meetings and briefings.
• Identify training needs and assist in staff development and performance evaluations.

Financial Management

• Assist in preparing and managing the restaurant’s budget.
• Monitor sales, costs, and profitability.
• Implement upselling strategies to maximize revenue.
• Control inventory, minimize wastage, and monitor stock levels.

Compliance & Standards

• Ensure compliance with health and safety, food hygiene, and licensing regulations.
• Maintain cleanliness and presentation of the restaurant at all times.
• Uphold brand standards and service protocols.

Administration

• Maintain staffing schedules and attendance records.
• Ensure accurate POS and billing procedures.
• Submit reports on sales, labor, and operational issues as required.

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