Restaurant Manager

Job Description – Restaurant Manager

Position: Restaurant Manager
Department: Food & Beverage / Operations
Industry: Hospitality / Restaurant

Key Responsibilities:

* Manage day-to-day restaurant operations and ensure smooth service.
* Lead, supervise, and motivate restaurant staff to achieve operational and service goals.
* Prepare staff schedules, manage shifts, and ensure adequate manpower.
* Maintain high standards of customer service and handle customer complaints professionally.
* Monitor food quality, presentation, hygiene, and service standards.
* Manage inventory, stock levels, wastage, and ordering of food and beverage supplies.
* Coordinate with vendors and suppliers for timely procurement and deliveries.
* Monitor daily sales, cash handling, billing, and restaurant expenses.
* Control operational costs and minimize food and material wastage.
* Ensure compliance with food safety, hygiene, and health regulations.
* Train new employees and conduct regular staff performance evaluations.
* Coordinate with kitchen and service teams to ensure efficient operations.
* Support promotional activities and implement strategies to increase sales and customer satisfaction.
* Prepare daily/weekly operational reports and share performance updates with management.
* Ensure the restaurant maintains a clean, safe, and welcoming environment at all times.

Key Skills:
Restaurant Operations | Team Leadership | Customer Service | Staff Management | Inventory Control | Cost Control | F&B Management | Sales Management | Vendor Management | POS & Billing | Food Safety & Hygiene | Complaint Handling | Staff Training | Problem Solving