Restaurant Manager

SUMMARY:
Purpose of the Position
The Restaurant Manager is responsible for overseeing the daily operations of a restaurant within a hospitality establishment. The role ensures excellent customer service, efficient staff management, profitable operations, and compliance with health and safety standards.
 
Key Responsibilities
Restaurant Operations

• Manage the daily operations of the restaurant.
• Ensure high standards of food quality and customer service.
• Monitor cleanliness and presentation of the restaurant.
• Coordinate restaurant opening and closing procedures.

• Recruit, train, supervise, and evaluate restaurant staff.
• Prepare staff schedules and duty rosters.
• Motivate employees and maintain teamwork.
• Ensure staff comply with company policies and service standards.

• Welcome guests and ensure customer satisfaction.
• Handle customer complaints and resolve issues professionally.
• Monitor service quality and guest feedback.

• Monitor restaurant sales and expenses.
• Assist with budgeting and cost control.
• Handle cash management and daily financial reporting.
• Monitor stock levels and order supplies when necessary.

• Ensure compliance with food safety and hygiene regulations.
• Maintain health and safety standards in the restaurant.
• Conduct regular inspections and quality checks.

• Prepare operational reports and records.
• Maintain inventory and supplier records.
• Coordinate with kitchen and other departments.

POSITION INFO:
Minimum Qualifications

• Diploma or Degree in Hospitality Management, Restaurant Management, or related field.
• Food safety certification is advantageous.

• 3–5 years’ experience in restaurant operations.
• Supervisory or management experience preferred.
• Experience in hotels, restaurants, resorts, or catering establishments.

• Restaurant operations and service standards.
• Food safety and hygiene regulations.
• Stock control and inventory management.
• Budgeting and cost control.
• Customer service practices.

• Leadership and staff management skills.
• Excellent communication and interpersonal skills.
• Problem-solving and conflict-resolution abilities.
• Financial and organisational skills.
• Customer service orientation.
• Ability to work under pressure.

• Professional and well-presented.
• Friendly and customer-focused.
• Responsible and reliable.
• Strong leadership qualities.
• Team-oriented and adaptable.

• Shift work, including weekends and public holidays.
• Fast-paced restaurant environment.
• Long working hours during busy periods.