Restaurant Manager

Job Summary The Restaurant Manager will oversee daily restaurant operations, ensuring excellent guest service, efficient team performance, food quality, and profitability. The role involves managing restaurant staff, monitoring operational costs, maintaining service standards, and ensuring a positive dining experience while complying with hospitality, hygiene, and safety requirements. Roles & Responsibilities • Manage daily restaurant operations and ensure smooth food and beverage service. • Supervise, schedule, train and motivate restaurant staff to maintain service standards. • Ensure excellent guest experiences and handle complaints and service recovery professionally. • Coordinate with kitchen, stewarding and other departments for efficient operations. • Monitor food and beverage quality, presentation, portion control and service timing. • Manage inventory, stock levels, ordering, wastage and operational costs. • Monitor sales performance, revenue targets and opportunities to improve profitability. • Ensure compliance with food safety, hygiene, sanitation and company SOPs. • Oversee table reservations, seating arrangements, billing and payment procedures. • Prepare staff rosters, operational reports and performance updates for management. • Ensure proper maintenance, cleanliness and organization of restaurant facilities. • Implement promotional activities and upselling initiatives to increase revenue. Mandatory Requirements • Bachelor’s degree or diploma in Hotel Management, Hospitality, Food & Beverage Service, or a related field preferred. • 2–4 years of relevant experience in restaurant or hotel food and beverage operations. • Proven experience in staff supervision, guest relations, and restaurant operations. • Strong knowledge of food and beverage service standards, hygiene, and safety procedures. • Experience in inventory control, cost management, sales monitoring, and staff scheduling. • Good English communication, leadership, and problem-solving skills. • Proficiency in POS systems, MS Office, and restaurant reporting tools.

Bachelor’s degree or diploma in Hotel Management, Hospitality, Food & Beverage Service, or a related field preferred. 2–4 years of relevant experience in restaurant or hotel food and beverage operations. Proven experience in staff supervision, guest relations, and restaurant operations. Strong knowledge of food and beverage service standards, hygiene, and safety procedures. Experience in inventory control, cost management, sales monitoring, and staff scheduling. Good English communication, leadership, and problem-solving skills. Proficiency in POS systems, MS Office, and restaurant reporting tools.

Manage daily restaurant operations and ensure smooth food and beverage service. Supervise, schedule, train and motivate restaurant staff to maintain service standards. Ensure excellent guest experiences and handle complaints and service recovery professionally. Coordinate with kitchen, stewarding and other departments for efficient operations. Monitor food and beverage quality, presentation, portion control and service timing. Manage inventory, stock levels, ordering, wastage and operational costs. Monitor sales performance, revenue targets and opportunities to improve profitability. Ensure compliance with food safety, hygiene, sanitation and company SOPs. Oversee table reservations, seating arrangements, billing and payment procedures. Prepare staff rosters, operational reports and performance updates for management. Ensure proper maintenance, cleanliness and organization of restaurant facilities. Implement promotional activities and upselling initiatives to increase revenue.