RESTAURANT MANAGER

• Oversee all day-to-day restaurant operations to ensure smooth and efficient service delivery
• Supervise opening and closing procedures, ensuring all operational standards are met
• Ensure cleanliness, hygiene, and proper setup of the restaurant at all times
• Coordinate front-of-house and back-of-house activities for seamless service flow

• Recruit, train, supervise, and motivate restaurant staff to deliver high-quality service
• Create staff schedules and ensure adequate shift coverage
• Conduct regular performance reviews and provide coaching and feedback
• Promote teamwork, discipline, and a positive working environment

• Ensure excellent customer service standards are consistently maintained
• Handle customer complaints and resolve issues promptly and professionally
• Monitor guest satisfaction and implement improvements where necessary
• Engage with customers to enhance experience and encourage repeat business

• Develop and implement strategies to increase restaurant sales and profitability
• Promote menu items, special offers, and promotions to boost revenue
• Support marketing initiatives including events, promotions, and partnerships
• Identify opportunities to attract and retain customers

• Manage daily sales, cash handling, and financial reporting
• Prepare and monitor budgets, ensuring cost control and profitability
• Analyze revenue, expenses, and performance trends
• Ensure proper accountability for all financial transactions

• Oversee stock ordering, receiving, and storage of food and beverage items
• Monitor inventory levels to minimize wastage and prevent shortages
• Conduct regular stock counts and reconcile discrepancies
• Ensure efficient use of resources and cost control in procurement

• Ensure compliance with health, safety, and food hygiene regulations
• Maintain quality standards in food preparation and service delivery
• Ensure adherence to company policies and licensing requirements
• Implement corrective actions where operational gaps are identified

• Prepare daily, weekly, and monthly operational and sales reports
• Maintain accurate records of sales, stock usage, and staffing

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Diploma or Degree in Hospitality Management, Business, or related field
• 3–5 years’ experience in restaurant management or a similar supervisory role
• Strong leadership and team management experience
• Proven skills in customer service, sales, and marketing
• Experience in budgeting, stock control, and daily restaurant operations
• Excellent communication and problem-solving abilities