Restaurant Manager

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring high standards of food quality, customer service, cleanliness, and profitability. The role involves managing staff, coordinating with kitchen and service teams, maintaining budgets, and ensuring compliance with health and safety regulations.

Key Responsibilities

• Supervise daily restaurant operations (opening, closing, scheduling, and service flow).

• Ensure smooth coordination between front-of-house (FOH) and back-of-house (BOH) teams.

• Monitor food presentation, portioning, and service speed to maintain consistency.

• Oversee inventory management — ordering, receiving, and stock control.

• Enforce hygiene, sanitation, and safety standards as per local regulations.

• Recruit, train, schedule, and supervise staff (servers, hosts, kitchen team).

• Handle employee discipline, conflict resolution, and morale building.

• Ensure exceptional guest satisfaction through prompt and professional service.

• Handle customer complaints or special requests with tact and efficiency.

• Monitor feedback (online reviews, comment cards) and implement improvements.

• Monitor daily sales, labor costs, and expenses to achieve profitability goals.

• Assist in setting budgets, forecasts, and cost-control measures.

• Manage cash handling, POS systems, and daily reconciliation reports.

• Ensure compliance with all licensing, hygiene, and safety regulations.

• Maintain records of health inspections, staff certifications, and audits.

Qualifications and Skills

• Bachelor’s degree or diploma in Hospitality Management or related field (preferred).

• 3–5 years of restaurant or food service management experience.

• Strong leadership, organizational, and communication skills.

• Knowledge of restaurant management software and POS systems.

• Financial acumen (budgeting, forecasting, cost control).

• Ability to work flexible hours, including weekends and holidays.