SUMMARY:
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POSITION INFO:
We are recruiting for a Restaurant Manager to oversee the daily operations of the restaurant, ensuring exceptional customer service, efficient staff management, cost control, and consistent delivery of high-quality food and beverage standards. The role focuses on driving profitability while creating a positive guest experience and a motivated team culture.
SCOPE OF WORK
Operations Management
- Manage day-to-day restaurant operations to ensure smooth and efficient service
- Ensure compliance with health, safety, hygiene, and food safety regulations
- Maintain high standards of cleanliness, presentation, and food quality
- Monitor opening and closing procedures, stock levels, and cash handling
Customer Experience
- Deliver outstanding customer service and resolve guest complaints professionally
- Ensure consistent guest satisfaction and brand standards
- Build strong relationships with regular customers and the local community
Staff Management & Leadership
- Recruit, train, schedule, and manage restaurant staff
- Lead, motivate, and develop team members to achieve high performance
- Conduct performance reviews and manage disciplinary procedures where required
- Foster a positive, inclusive, and high-energy work environment
Financial & Commercial Management
- Control costs, budgets, and labour expenses to maximise profitability
- Monitor sales performance, KPIs, and profit margins
- Manage inventory, supplier relationships, and stock ordering
- Prepare reports on sales, labour, and operational performance
Marketing & Business Development
- Implement promotions, events, and local marketing initiatives
- Collaborate with management on strategies to increase revenue and footfall
- Ensure effective upselling and service-driven sales
MINIMUM REQUIREMENTS
- Minimum 3–5 years’ experience in a restaurant management or senior supervisory role
- Proven experience managing teams in a fast-paced food & beverage environment
- Strong understanding of food & beverage operations, ideally kitchen management
- Sound knowledge of health, safety, and food hygiene standards
- Financial acumen with experience in budgeting and cost control
SKILLS & COMPETENCIES
- Strong leadership and people-management skills
- Excellent communication and interpersonal abilities
- Customer-focused with a hands-on management style
- Strong problem-solving and decision-making skills
- Ability to work flexible hours, including weekends and public holidays
- High levels of organisation and attention to detail
Qualifications (Preferred)
- Diploma or Degree in Hospitality Management or related field
- Food Safety and Hygiene certification
Key Performance Indicators (KPIs)
- Customer satisfaction and service quality
- Staff retention and performance
- Sales growth and profitability
- Cost and inventory control
- Compliance with operational and safety standards
